Description
Delicious meatballs slow-cooked in a savory French onion soup sauce, topped with melted Gruyere cheese.
Ingredients
Scale
- 36 ounces frozen meatballs
- 2 large sweet onions, thinly sliced into half moons
- 3–5 cloves garlic, minced
- 2 cups low sodium beef broth
- 1 (10 oz) can condensed French onion soup
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons fresh thyme, minced
- ¾ teaspoon black pepper, to taste
- 2 tablespoons cornstarch
- 1 cup shredded Gruyere cheese
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Place frozen meatballs in crockpot.
- Top with sliced onions and minced garlic.
- In a mixing bowl or large measuring cup, combine the beef broth, French onion soup, balsamic vinegar, thyme, black pepper, and cornstarch. Whisk well to combine.
- Pour mixture over the meatballs, onions, and garlic.
- Cover with lid and cook on LOW for 3-5 hours, until the meatballs are fully heated through. Stir halfway through cooking time to ensure even heating and to make sure the sauce is not burning on the bottom of the pan.
- Right before serving, top the meatballs with the shredded Gruyere cheese. Cover with lid and cook for an additional 5-10 minutes, until the cheese is fully melted.
- Garnish with fresh chopped parsley or thyme if desired. Serve as an appetizer or over mashed potatoes or egg noodles. Enjoy!
Notes
- Can substitute beef broth with chicken broth for a different flavor.
- Optional: Add additional spices based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg