Slow Cooker French Onion Beef Meatballs (4 Ingredients): Some party foods just keep getting asked for again and again, and this one is a great example. These slow cooker French onion beef meatballs turn a handful of easy, store-bought ingredients into a warm, savory dish that everyone seems to love. Since the meatballs come frozen and already cooked, and the French onion dip is ready-made, you barely have to do any prep work. The slow cooker does the real work, letting everything simmer together into a thick, oniony sauce that tastes cozy and homemade — even though it’s simple enough for game days, potlucks, or a laid-back dinner with the family.
You can serve these meatballs right out of the slow cooker with toothpicks for a quick, easy appetizer. Or, if you want a full meal, spoon them over buttered egg noodles, creamy mashed potatoes, or warm cooked rice. They also go nicely with soft slider buns, roasted green beans, a crunchy salad, or a fresh veggie tray, which helps balance out the rich, cheesy sauce.
These French onion beef meatballs make an easy, crowd-pleasing dish using just four simple ingredients. Frozen meatballs simmer slowly in creamy French onion dip and soup until fully coated in a rich, savory sauce, then get topped with melted cheese. Perfect for parties, potlucks, or a low-effort weeknight dinner everyone will enjoy.
Servings: 8
Ingredients
- 1 bag (32 ounces) frozen beef meatballs that are already cooked
- 1 tub (16 ounces) ready-made French onion dip
- 1 can (10.5 ounces) condensed French onion soup
- 1 cup shredded mozzarella or Swiss cheese
Slow Cooker French Onion Beef Meatballs: Directions
- Add the meatballs and sauces. Place the frozen, already-cooked beef meatballs into your slow cooker. Spoon the French onion dip in next to them, then pour the condensed French onion soup right on top. Don’t worry about mixing it perfectly yet — you’ll stir it more in the next step.
- Give it a gentle stir. Use a large spoon to mix everything together so the meatballs get a light, even coating of the dip and soup. It’s okay if it looks a little chunky at first — as the mixture heats up, the sauce will melt down and become smooth and creamy.
- Cook low and slow. Put the lid on the slow cooker. Cook on LOW heat for 3 to 4 hours, or on HIGH heat for about 1 and a half to 2 hours. If you have time, stir once or twice while it cooks so the sauce coats the meatballs evenly. You’ll know it’s ready when the meatballs are hot all the way through and the sauce looks smooth and thick.
- Add the cheese and finish cooking. Sprinkle the shredded mozzarella or Swiss cheese evenly across the top of the meatballs. Put the lid back on and let everything cook for another 10 to 15 minutes, just until the cheese melts into gooey, stretchy layers.
- Serve while warm. You can serve the meatballs straight from the slow cooker to keep them warm longer, or spoon them into a serving bowl. Either way, enjoy them hot with toothpicks, over noodles or rice, or alongside your favorite sides.