Ingredients
For the Meatballs:
1 lb (450 g) ground beef
1/2 cup breadcrumbs 🌾
1/4 cup grated Parmesan cheese 🧀
1 large egg 🥚
2 tablespoons milk 🥛
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
For the French Onion Sauce:
2 large yellow onions, thinly sliced 🧅
3 tablespoons unsalted butter 🧈
1 tablespoon olive oil
3 cups beef broth 🍖
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon sugar
1 tablespoon cornstarch (optional, for thickening)
For Garnish:
Fresh parsley, chopped 🌿
Shredded Gruyère cheese (optional) 🧀
Directions
Make the Meatballs:
Prepare the Mixture:
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined—do not overmix to keep the meatballs tender.
Form the Meatballs:
Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Brown the Meatballs (Optional):
For extra flavor, sear the meatballs in a skillet over medium-high heat with a little olive oil until browned on all sides. Set aside.
Prepare the French Onion Sauce:
Caramelize the Onions:
In a skillet, heat butter and olive oil over medium heat. Add sliced onions and cook, stirring frequently, for 20–25 minutes until golden brown and caramelized. Add sugar halfway through to enhance the caramelization.
Create the Sauce:
Add the caramelized onions to the Crock Pot along with beef broth, Worcestershire sauce, thyme, and a pinch of salt. Stir to combine.
Cook the Meatballs in the Crock Pot:
Combine Ingredients:
Place the meatballs in the Crock Pot with the sauce, ensuring they are submerged.
Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours until the meatballs are fully cooked and infused with the rich flavors of the sauce.
Thicken the Sauce (Optional):
If you prefer a thicker sauce, whisk cornstarch with 2 tablespoons of water and stir it into the Crock Pot 20 minutes before serving.
Serve and Enjoy:
Garnish:
Sprinkle shredded Gruyère cheese over the meatballs and let it melt. Garnish with fresh parsley for a pop of color.
Serve:
Serve the meatballs with crusty bread, mashed potatoes, or over buttered noodles for a comforting meal.
Tips for Success:
Onions: Take your time caramelizing the onions for the best flavor. They should be golden and sweet, not burnt.
Browning the Meatballs: While optional, this step adds extra flavor to the dish.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time: 20 minutes | Cook Time: 6–8 hours (low) | Servings: 4–6
