Description
A slow-cooker twist on a classic: juicy beef meatballs bathed in French onion soup, making it a perfect make-ahead comfort food.
Ingredients
- 1 pound ground beef (80/20 or 85/15)
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 medium onion, sliced (yellow or sweet onion)
- 2 cups French onion soup (canned or homemade)
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Form the mixture into even meatballs about 1 to 1 1/4 inches in diameter.
- Spread the sliced onion in an even layer across the bottom of the crockpot.
- Arrange the meatballs on top of the onions in a single layer.
- Pour the French onion soup over the meatballs so they’re mostly covered.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Check for doneness: meatballs should reach an internal temperature of 160°F (71°C) and be tender. Skim excess fat from the surface if necessary.
- Garnish with chopped parsley before serving.
Notes
Consider adding extra ingredients such as balsamic vinegar or beef broth for deeper flavor. Meatballs freeze well and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French