Storage Options:
- Refrigerator: Store in airtight container for up to 4 days
- Freezer: Store in freezer-safe container for up to 3 months
- Reheat: Low and slow on stovetop or in microwave
- Sauce may thicken when stored; thin with beef broth when reheating
Summary: Prep Time: 25 minutes Cook Time: 6-8 hours on low, 3-4 hours on high Total Time: 6-8 hours 25 minutes Servings: 6-8 Calories: 390 per serving
Equipment:
- 6-quart slow cooker
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Small bowl for mixing seasonings
Ingredients: For the Meatballs:
- 2 lbs ground beef (80/20)
- 1 cup breadcrumbs
- 2 eggs
- 1/3 cup milk
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the French Onion Sauce:
- 3 large yellow onions, thinly sliced
- 4 cups beef broth
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup shredded Gruyere cheese (for topping)
- Salt and pepper to taste
Instructions:
- In a large bowl, combine all meatball ingredients. Mix gently until just combined.
- Form mixture into 24 meatballs (about 2 tablespoons each).
- Place sliced onions in bottom of slow cooker.
- Add butter, Worcestershire sauce, thyme, and bay leaves.
- Sprinkle flour over onions and stir to coat.
- Pour in beef broth and stir.
- Carefully place meatballs on top of onion mixture.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- In the last 15 minutes, sprinkle Gruyere cheese over meatballs.
- Replace lid until cheese melts.
Notes:
- Don’t overmix meatballs to keep them tender
- Can substitute Gruyere with Swiss cheese
- For extra flavor, brown meatballs before adding to slow cooker
- Slice onions uniformly for even cooking
- If sauce is too thin, remove lid for last 30 minutes of cooking
- Can be made ahead and reheated
- Add mushrooms for extra flavor if desired
- Serve over mashed potatoes, rice, or with crusty bread
- For gluten-free version, use gluten-free breadcrumbs and flour
- Freeze uncooked meatballs for future use