Crockpot French Onion Meatballs (Printable Version)
Juicy meatballs slow-cooked in French onion broth topped with melted mozzarella cheese for hearty flavor.
# Ingredients:
→ Meatball Mixture
01 -
454 grams ground beef (80/20 fat ratio)
02 -
120 milliliters plain or Italian-seasoned breadcrumbs
03 -
30 grams grated Parmesan cheese
04 -
1 large egg
05 -
1 medium onion, finely chopped
06 -
1 teaspoon garlic powder
07 -
1 teaspoon salt
08 -
0.5 teaspoon ground black pepper
→ Cooking Liquid and Topping
09 -
480 milliliters low-sodium beef broth
10 -
1 packet French onion soup mix
11 -
113 grams shredded mozzarella cheese
# Steps:
01 -
In a large bowl, gently combine ground beef, breadcrumbs, Parmesan, egg, chopped onion, garlic powder, salt, and black pepper using your hands until just mixed to avoid toughness.
02 -
Roll the mixture into meatballs approximately 2.5 to 3.8 centimeters in diameter. Rustic shapes are acceptable.
03 -
Place the meatballs snugly into the crockpot, layering if necessary as they will shrink while cooking.
04 -
In a separate bowl, whisk together beef broth and French onion soup mix until fully combined and pour over the meatballs ensuring they are submerged.
05 -
Cover and cook on low heat for 6 to 8 hours for optimal flavor development, or on high for 3 to 4 hours if pressed for time.
06 -
Approximately 15 minutes before serving, sprinkle shredded mozzarella evenly over meatballs, re-cover, and allow cheese to melt.
# Notes:
01 -
For enhanced flavor, avoid overmixing the meatball mixture to keep tenderness. Optional additions include Worcestershire sauce or fresh herbs like parsley or thyme.