Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Topping
- 2 cups beef broth
- 1 packet French onion soup mix
- 1 cup shredded mozzarella cheese
Instructions
- Mix Ingredients: In a large bowl, thoroughly combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, finely chopped onion, garlic powder, salt, and black pepper until all ingredients are evenly incorporated.
- Form Meatballs: Shape the meat mixture into meatballs of your desired size, ensuring they are uniform so they cook evenly.
- Place in Crockpot: Arrange the formed meatballs in a single layer inside the crockpot, ensuring they fit without overcrowding.
- Prepare Sauce: In a separate bowl, mix the beef broth with the packet of French onion soup mix until well combined, then pour this sauce evenly over the meatballs in the crockpot.
- Slow Cook: Cover the crockpot and cook the meatballs on low heat for 6 to 8 hours or on high for 3 to 4 hours, allowing the flavors to meld and meatballs to become tender.
- Add Cheese and Finish Cooking: Sprinkle the shredded mozzarella cheese on top of the cooked meatballs, cover again, and cook for an additional 15 minutes on low until the cheese is melted and bubbly. Serve hot.
Notes
- For firmer meatballs, chill the formed meatballs in the refrigerator for 20-30 minutes before placing them in the crockpot.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer less sodium, use low-sodium beef broth and a reduced-sodium French onion soup mix.
- Serve the meatballs over rice, mashed potatoes, or egg noodles for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American