Description
Tender, flavorful meatballs slow-cooked in a rich French onion broth and topped with melted Gruyère cheese.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated parmesan
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- 3 cups beef broth
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 1/2 cups shredded Gruyère or mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, mix ground beef, breadcrumbs, egg, parmesan, garlic powder, salt, and pepper. Roll into meatballs.
- In a skillet, heat olive oil and brown meatballs on all sides (don’t cook through).
- In the same pan, melt butter and cook onions over medium-low heat until soft and golden (about 10–15 min). Add Worcestershire and thyme.
- Add onions and broth to the crockpot. Place meatballs on top. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours.
- In the last 10 minutes, sprinkle cheese over meatballs. Let it melt. Garnish with fresh parsley and serve hot.
Notes
- For a crispier cheese topping, broil for 2–3 minutes after melting.
- Substitute mozzarella for Gruyère if preferred.
- Serve with crusty bread or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg