Crock-Pot French Onion Meatballs

The easiest crock-pot French onion meatballs! All the flavors of the classic soup – smothered in caramelized onions, sherry broth, and gruyere cheese.

French Onion Meatballs - Dash Of Mandi

French onion soup is one of my favorite dishes of all time! It’s so comforting yet full of intense flavor. I wanted to create more of a party appetizer using the flavors of this timeless soup. Which brought me to the idea to make Crock-Pot French onion meatballs. I used my Crock-Pot 7 QT Slow Cooker for this recipe and it sure did get the job done! Slow-cooker recipes are a life saver sometimes.

Crock-Pot French Onion Meatballs

I used Holland House sherry cooking wine and added the perfect flavor to this dish! I used a little while caramelizing the onions. As well as in in the broth!

Sherry Cooking Wine

This recipe is so easy. You just caramelize the onions then throw everything in the Crock-Pot! It calls for frozen meatballs. I used turkey (from Trader Joe’s) but you can use beef if you prefer that. You can also make your own homemade meatballs. Homemade chicken meatballs would be great too. I wanted to make this recipe super approaching which is why I went the pre-made/frozen method! We could all use an easy recipe sometimes.

Easy French Onion Meatballs | Dash Of Mandi

The ingredients you’ll need for this recipe:

Frozen meatballs, garlic, white onions, butter, beef broth, sherry, fresh thyme, and shredded gruyere cheese.

For the cheese I used a blend of shredded gruyere and swiss and it worked well! Just plain gruyere will also be good.

This recipe is great for a party appetizer or serve it for dinner with some rice and vegetables! Either way it’s so satisfying 🙂

Thank you Crock-Pot for sponsoring this post!

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Crock-Pot French Onion Meatballs



2 (16 oz.) bags of frozen turkey meatballs*

2 white onions, thinly sliced

2 cloves garlic, minced

3 tbsp butter

2 cups beef broth

1/4 cup sherry, divided

1/2 tbsp fresh thyme leaves, plus more for topping

2 cups shredded gruyere cheese

salt and pepper


In a skillet over medium heat add the butter.

Once melted add 2 tbsp of the sherry and onion. Season with a little salt and pepper and let sauté for about 10 minutes, stirring occasionally.

Add thyme and let cook another 5 minutes.

Add garlic and let cook 1 more minute, stirring frequently so it doesn’t burn.

Transfer everything to the base of the Crock-Pot.

Add frozen meatballs and beef broth. Stir and cover.

Let cook on low for 3.5 -4 hours.

Carefully taste and add salt and pepper if need be.

Stir in 2 tbsp sherry and top with gruyere cheese and cover and let cook 10-13 more minutes.

Top with a little more fresh thyme leaves and serve!    

Slow Cooker French Onion Meatballs
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