Hey there! So, if you’re in the mood for comfort food that practically makes itself, let me tell you about these Crock Pot French Onion Beef Meatballs. The first time I made these, my kitchen smelled like a five-star bistro (at least in my mind). I was trying to impress my mother-in-law, and spoiler alert – it worked! She even asked for the recipe, which, coming from her, is high praise.
Why You’ll Love This Dish
I whip up these meatballs when the weather starts getting chilly and I just want to curl up in a blanket – with a bowl of something hearty. My family goes nuts for them because they’re tender and flavorful, and the best part is, you just chuck everything in the Crock Pot and forget about it for a while (except maybe when the smell tempts you to sneak a peek).
What You’ll Need
- 1 pound ground beef (though sometimes I use turkey if I’m feeling ‘healthy’)
- 1 cup breadcrumbs – I’ve used both panko and regular, and honestly, they both work
- 1 egg
- 1 packet of French onion soup mix – my secret weapon (or not so secret now!)
- 2 cups beef broth (I use low sodium so I can justify that extra pinch of salt later)
- 1 onion, finely chopped (or not so finely, if you’re lazy like me)
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
Let’s Get Cooking
- Start by mixing the ground beef, breadcrumbs, egg, and half the soup mix in a bowl. Roll these into meatballs – I try for golf ball size, but sometimes they end up more like tennis balls. Whoops.
- Place the meatballs in your trusty Crock Pot. If they don’t all fit, just stack ’em up; they’ll cook down a bit anyway.
- In a separate bowl, mix the beef broth, rest of the soup mix, chopped onion, and Worcestershire sauce. Pour this over the meatballs. It’s going to look a bit weird and watery, but trust me – it thickens up like a charm.
- Set your Crock Pot to low and cook for 6-8 hours. Or if you’re in a rush, high for 3-4 hours works too (but I think the slower, the better).
- And there you go! Enjoy with some crusty bread or over mashed potatoes.
Notes from My Kitchen
You might find the sauce a bit runny. I sometimes add a cornstarch slurry (just a fancy way of saying mix cornstarch with water) towards the end if I want it thicker.
Fun Variations
Once, I tried adding mushrooms – it was a flop because they turned to mush. However, adding a splash of red wine adds depth if you’re feeling fancy!
Don’t Have This? No Worries!
If you don’t have a Crock Pot, a regular pot on the stove simmered gently can work too – just keep an eye on it, so it doesn’t burn, okay?
How to Store Leftovers
These keep well in the fridge for a couple of days – though honestly, in my house, they never last more than a day! Just reheat them thoroughly.
Serving This Up
In my family, it’s tradition to serve these with a sprinkle of parsley on top. My kids think it makes them look fancy.
Cherry on Top Tips
Don’t rush browning the meatballs before adding them if you’re doing it on the stove. I once tried skipping it to save time – regretted it because the texture wasn’t quite right.
FAQs About This Recipe
Can I freeze these meatballs? Sure thing, just make sure they’re cooled down first. Freeze them in a single layer before popping them into a bag.
What if I don’t have French onion soup mix? Oh, no worries! You can make your own mix with some onion powder, beef bouillon, and a hint of garlic. Not quite the same, but close enough.
So, there you go! I hope this recipe brings as much joy to your kitchen as it does to mine. And remember, cooking’s as much about improvising as following rules, so feel free to throw in your own twists. Happy cooking!