Slow Cooker French Onion Meatballs & Potatoes 🧅🥔
Ingredients
1½ lb frozen fully cooked meatballs
1½ lb baby potatoes, halved
2 medium yellow onions, thinly sliced
2 tbsp butter
2 cups beef broth
1 packet (1 oz) dry French onion soup mix
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ tsp black pepper
1 tsp dried thyme
1½ cups shredded Gruyère or Swiss cheese
½ cup shredded mozzarella
2 tbsp fresh parsley, chopped
Instructions
Prepare the onions: Melt the butter in a skillet over medium heat. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
Layer the slow cooker: Place the halved potatoes in the bottom of a 6-quart slow cooker. Add the frozen meatballs and cooked onions.
Make the sauce: Whisk together the beef broth, French onion soup mix, Worcestershire sauce, garlic powder, black pepper, and thyme.
Cook: Pour the broth mixture over the meatballs and potatoes. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the potatoes are tender.
Add the cheese: Sprinkle the Gruyère/Swiss and mozzarella evenly over the top. Cover again and cook for 10–15 minutes, until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley and spoon the rich onion gravy over the meatballs and potatoes.
