Keywords: Crockpot French Onion Meatballs, slow cooker meatballs, French onion meatballs, easy crockpot dinner, onion soup mix meatballs, comfort food meatballs, make-ahead meatballs
I love a dinner that practically cooks itself and still tastes like you fussed all evening — enter Crockpot French Onion Meatballs. This slow-cooker comfort classic combines savory slow-cooked onions and tender meatballs for a cozy weeknight meal or a crowd-pleasing potluck dish. It’s the kind of easy crockpot dinner you’ll reach for when you want hands-off cooking with big flavor.
Why you’ll love this dish
This recipe checks a lot of boxes: it’s simple to assemble, budget-friendly, and full of comforting French onion flavor without hours of stovetop work. The onions melt into the broth and infuse the meatballs, giving every bite that caramelized, savory depth you crave from a classic French onion soup — but in meatball form.
“Family asked for seconds and then packed leftovers for lunch. Best lazy Sunday dinner!” — a happy home cook
This is also a great make-ahead meal: prep the meatballs in the morning and let your slow cooker do the rest. If you like other slow-cooker recipes, try this French Onion Meatloaf recipe for another one-pot favorite.
The cooking process explained
You’ll form simple meatballs, layer them over sliced onions, and pour a savory broth seasoned with onion soup mix over the top. The crockpot slowly braises the meatballs and softens the onions, concentrating flavor and keeping the meatballs tender. Near the end, a shower of mozzarella melts into a creamy finish — minimal effort, maximum comfort.
What you’ll need
1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1 onion, sliced, 1 can beef broth (15 oz), 1 packet onion soup mix, Salt and pepper to taste, 1 cup shredded mozzarella cheese
Substitution tips:
- Swap ground turkey or a mix of beef/pork for different flavor and texture.
- Use panko breadcrumbs for extra lightness, or crushed crackers if you’re out of breadcrumbs.
- Parmesan can be omitted or replaced with Pecorino Romano; add a tablespoon of Dijon for a tangy lift.
- For a lower-sodium option, choose low-sodium beef broth and reduced-salt onion soup mix.
If you enjoy similar French onion flavors in other forms, check out this easy French Onion Meatloaf recipe for inspiration.
Step-by-step instructions
- In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, a pinch of salt, and a few grinds of black pepper. Mix gently until just combined and form into 1–1.5-inch meatballs.
- Layer the bottom of the crockpot with the sliced onion, spreading it evenly to create a flavorful bed.
- Place the meatballs on top of the onions in a single layer or in a loose pile.
- In a separate bowl, whisk together the beef broth and packet of onion soup mix until dissolved. Pour the mixture evenly over the meatballs and onions.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until meatballs are cooked through and onions are very tender.
- About 10 minutes before serving, sprinkle the shredded mozzarella cheese over the meatballs, cover, and let the cheese melt.
Best ways to enjoy it
Serve these meatballs over buttered egg noodles, creamy mashed potatoes, or crusty bread to soak up the rich onion broth. A crisp green salad or steamed green beans adds a bright contrast. For a party, pile the meatballs on a platter and offer toothpicks — they’re perfect as an appetizer or main when paired with roasted fingerling potatoes.
Storage and reheating tips
Refrigerate cooled leftovers in an airtight container for up to 3–4 days. To freeze, place meatballs and sauce in a freezer-safe container or heavy-duty freezer bag for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat or in the oven at 325°F until warmed through; add a splash of beef broth if the sauce has thickened. Microwaving works for single portions—cover and heat in 30-second intervals to avoid overcooking.
Pro chef tips
- Don’t overwork the meat mixture — mix until just combined to keep meatballs tender.
- Browning meatballs briefly in a skillet before adding them to the crockpot gives extra flavor, but it’s optional if you’re short on time.
- Use thicker slices of onion so they hold up during long cooking and develop deeper caramelization.
- If sauce seems thin after cooking, remove the meatballs, whisk a teaspoon of cornstarch with cold water, stir into the crockpot, and cook on high for 15–20 minutes to thicken.
Recipe variations
- Italian-style: stir in 1 tsp Italian seasoning and swap mozzarella for provolone; use Italian seasoning in place of onion soup mix.
- Spicy twist: add 1/2 tsp crushed red pepper or a splash of hot sauce to the broth for heat.
- Low-carb: replace breadcrumbs with almond flour and serve over cauliflower mash.
- Mushrooms & thyme: add 8 oz sliced mushrooms and a teaspoon of fresh thyme to the onions for an earthy note.
Your questions answered
Q: Can I use frozen meatballs?
A: Yes — if using pre-cooked frozen meatballs, reduce crockpot time to 2–3 hours on low to heat through; ensure they reach 165°F.
Q: Will the meatballs fall apart in the crockpot?
A: They shouldn’t if you handle them gently when forming and avoid stirring too much. Adding a binder like egg and breadcrumbs helps them hold together.
Q: Can I make this on the stovetop instead?
A: Absolutely. Brown the meatballs, sauté the onions until soft, combine with broth and onion soup mix, then simmer covered for 25–30 minutes until flavors meld.
French Onion Meatloaf recipe
French Onion Meatloaf recipe
Crockpot French Onion Meatballs
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hassle-free crockpot dish with tender meatballs infused with caramelized onion flavor for a comforting meal.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 onion, sliced
- 1 can beef broth (15 oz)
- 1 packet onion soup mix
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, a pinch of salt, and black pepper. Mix gently until just combined and form into 1–1.5-inch meatballs.
- Layer the bottom of the crockpot with the sliced onion, spreading it evenly.
- Place the meatballs on top of the onions in a single layer or in a loose pile.
- Whisk together the beef broth and onion soup mix until dissolved. Pour evenly over the meatballs and onions.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until meatballs are cooked through and onions are very tender.
- About 10 minutes before serving, sprinkle the shredded mozzarella cheese over the meatballs, cover, and let melt.
Notes
Serve over buttered egg noodles, creamy mashed potatoes, or crusty bread. Perfect for make-ahead meals and potlucks.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg