Ingredients
Meatballs
- 26 oz bag frozen beef meatballs
Vegetables
- 1 large yellow onion, peeled and thinly sliced
Soup & Cheese
- 2 cans (10.5 oz each) condensed French onion soup (Campbell’s brand preferred)
- 1 cup shredded Gruyere cheese
Instructions
- Prepare: Gather all ingredients including the frozen beef meatballs, sliced yellow onion, French onion soup, and shredded Gruyere cheese.
- Add meatballs: Place the frozen meatballs into the insert of your slow cooker evenly.
- Add onion and soups: Add the thinly sliced onion and both cans of condensed French onion soup on top of the meatballs.
- Stir to combine: Stir the mixture gently inside the slow cooker to evenly distribute onions and soup around the meatballs.
- Cook: Cover the slow cooker with its lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 to 2 hours. Stir the meatballs occasionally during cooking to prevent the sauce from burning or sticking.
- Add cheese: About 15 to 30 minutes before serving, sprinkle the shredded Gruyere cheese evenly over the meatballs. Replace the lid and continue cooking until the cheese has melted completely.
- Serve: Serve the French onion meatballs hot over your choice of mashed potatoes, toasted slices of French bread, or rice for a comforting meal.
Notes
- Stirring occasionally helps prevent the sauce from burning on the slow cooker bottom.
- For the best melting cheese, shred your own Gruyere rather than using pre-shredded.
- This dish pairs wonderfully with creamy mashed potatoes or crusty bread to soak up the sauce.
- Adjust cooking times based on your slow cooker’s heat settings and size.
- You can substitute beef meatballs with turkey or vegetarian meatballs for a variation.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
