What is the difference between French onion meatballs and meatballs with French onion soup mix?

Both dishes share similar flavor profiles, but there’s a small distinction. French onion meatballs typically use a combination of fresh onions and French onion soup (like in this Crockpot French Onion Meatballs recipe), while meatballs with French onion soup mix might skip the fresh onions entirely, relying solely on the soup mix for flavor. Using both creates a richer, more complex result, just like in our version.

Can I make Crock Pot French Onion Meatballs with frozen meatballs?

Absolutely—that’s exactly what this recipe is designed for. Using frozen meatballs saves time and effort while still delivering bold flavor. Just toss them in frozen—no need to thaw. This approach is especially popular for searches like French onion meatballs with frozen meatballs and French onion meatballs with frozen meatballs slow cooker .

Can I use an Instant Pot instead of a crockpot for this recipe?

Yes, this dish converts beautifully to the Instant Pot . Add all ingredients (plus ¼ cup broth or water), pressure cook on high for 8 minutes, then let the pressure release naturally for 5 minutes before quick release. Stir, top with cheese, and let it melt under the lid. This is a great shortcut for those who searched French onion meatballs Instant Pot and need faster results.

Can I use a different kind of cheese instead of Gruyère?

Definitely. While Gruyère provides that authentic French onion flavor, you can easily swap it for Swiss, provolone, mozzarella, or even cheddar. Many readers who first try French onion meatballs Allrecipes find they prefer the cheese flexibility in this Crockpot French Onion Meatballs recipe.

Crock Pot French Onion Meatballs – The Best Cheesy Comfort Recipe

Name: 5-Star Crock Pot French Onion Meatballs Recipe – Unbelievably Delicious & Totally Crave-Worthy!
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 (32 oz) bag frozen fully cooked meatballs; 2 large yellow onions, thinly sliced; 2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon sugar; 2 cloves garlic, minced; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon balsamic vinegar; 1/2 teaspoon dried thyme; Salt and black pepper to taste; 1 tablespoon cornstarch + 2 tablespoons water (slurry); 1 1/2 cups shredded Swiss or Gruyère cheese; Fresh parsley for garnish (optional)

Description

Crock Pot French Onion Meatballs are the ultimate comfort food mash-up! Juicy meatballs simmer slowly in a rich French onion-style gravy, then topped with melted Swiss or Gruyère cheese. Whether served as a hearty appetizer or spooned over mashed potatoes, these are always a crowd-pleaser.

Ingredients

Scale

1 (32 oz) bag frozen fully cooked meatballs
2 large yellow onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
2 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
Salt and black pepper to taste
1 tablespoon cornstarch + 2 tablespoons water (slurry)
1 1/2 cups shredded Swiss or Gruyère cheese
Fresh parsley for garnish (optional)

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Instructions

In a skillet over medium heat, melt butter and olive oil. Add onions and sugar; cook for 20–25 minutes, stirring occasionally, until deeply caramelized. Add garlic and cook 1 minute more.
Transfer caramelized onions to the crock pot. Add meatballs, beef broth, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper. Stir to combine.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours.
In the last 30 minutes, stir in the cornstarch slurry to thicken the sauce.
Sprinkle cheese over the top. Cover again and cook until melted (about 10–15 minutes).
Serve warm, garnished with parsley. Great on their own, over mashed potatoes, or with crusty bread.

Notes

You can use homemade meatballs, just make sure they’re fully cooked before adding.
For extra flavor, add a splash of white wine with the broth.
Gruyère offers the most authentic French onion flavor, but Swiss or mozzarella also work well.
Leftovers store well and taste even better the next day!

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course or Appetizer
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 6–8 meatballs
Calories: 410
Sugar: 5g
Sodium: 790mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 22g
Cholesterol: 75mg