French Onion Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium yellow onions, thinly sliced
02 -
26 ounces frozen meatballs
03 -
2 cups low-sodium beef broth
04 -
1 ounce package brown gravy mix
05 -
2 teaspoons minced garlic
06 -
1 teaspoon freshly ground black pepper
07 -
1 teaspoon dried thyme leaves
08 -
1 tablespoon white wine vinegar
→ For Thickening
09 -
¼ cup cold water
10 -
2 tablespoons cornstarch
→ Topping
11 -
1½ cups freshly grated gruyere cheese
# Instructions:
01 -
Layer the sliced onions evenly across the bottom of your 6-quart slow cooker, then add the frozen meatballs on top.
02 -
In a medium mixing bowl, combine the beef broth, gravy mix, minced garlic, black pepper, thyme, and white wine vinegar. Whisk everything together until smooth, then pour this mixture over the meatballs.
03 -
Cover your slow cooker and cook on high heat for 2½ to 3½ hours, or switch to low heat and cook for 5 to 6 hours until the meatballs are heated through and the onions are tender.
04 -
In a small bowl, whisk the cornstarch with cold water until completely smooth. Stir this mixture into the meatballs, then sprinkle the grated gruyere cheese evenly over the top. Cook for an additional 10 minutes until the cheese melts beautifully.
05 -
Serve these cheesy meatballs over fluffy rice, creamy mashed potatoes, or buttered noodles for a complete meal.
# Notes:
01 -
For best results, use a programmable slow cooker that automatically switches to warm when cooking is complete to prevent overcooking.
02 -
If you need a thicker sauce, mix another tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last few minutes of cooking.
03 -
Leftovers stay fresh in the refrigerator for up to 5 days and can be frozen for up to 3 months. Always store with the cooking juices to maintain moisture.