Ingredients — 6 Servings
Meatballs
- 1½ lb (680 g) ground beef
- ½ cup plain breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp dried parsley
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ¾ tsp salt
Potatoes
- 1½ lb (680 g) baby potatoes, halved
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp dried parsley
French Onion Gravy
- 1 can (10½ oz / 298 g) condensed French onion soup
- 1 packet (about 1 oz / 28 g) dry onion soup mix
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp cold water
Optional Garnish
- 2 tbsp fresh parsley, chopped
- ½ cup shredded Swiss or mozzarella cheese
Step-by-Step Instructions
1. Prepare the potatoes
Wash the baby potatoes thoroughly and cut larger ones in half so they cook evenly.
Toss them with olive oil, black pepper, and dried parsley.
2. Make the meatballs
In a large bowl, combine:
- Ground beef
- Breadcrumbs
- Egg
- Parmesan
- Garlic
- Worcestershire sauce
- Parsley
- Onion powder
- Garlic powder
- Black pepper
- Salt
Mix gently until everything is combined. Do not overmix, or the meatballs can become dense.
Shape into approximately 24–28 meatballs of similar size.
3. Brown the meatballs — optional but recommended
Heat a skillet over medium-high heat and lightly brown the meatballs for about 2–3 minutes per side.
They do not need to be completely cooked at this stage. Browning simply adds extra flavor and color.
4. Build the slow cooker
Lightly grease a 6-quart slow cooker.
Place the seasoned baby potatoes across the bottom.
Arrange the meatballs over the potatoes.
5. Make the French onion sauce
In a bowl, whisk together:
- Condensed French onion soup
- Beef broth
- Dry onion soup mix
- Worcestershire sauce
- Thyme
- Black pepper
Pour the mixture evenly over the meatballs and potatoes.
This combination is commonly used for slow-cooker French onion meatball recipes.
6. Slow cook
Cover with the lid and cook:
LOW: 5–6 hours
HIGH: 2½–3½ hours
The potatoes should be fork-tender, and the meatballs should be completely cooked through. Similar recipes use roughly these cooking ranges.
7. Thicken the gravy
About 15–20 minutes before serving, mix:
- 1 tbsp cornstarch
- 2 tbsp cold water
Stir until smooth.
Add the slurry to the slow cooker and gently stir it into the gravy.
Cover and cook on HIGH for another 10–15 minutes, until the sauce thickens.
8. Optional cheese topping
For an extra French-onion-style finish, sprinkle Swiss or mozzarella cheese over the meatballs.
Cover for 5–10 minutes, until the cheese melts.
9. Serve
Garnish with fresh parsley and serve the tender meatballs and baby potatoes with plenty of the rich onion gravy.
Food Safety
For homemade ground-beef meatballs, the internal temperature should reach 160°F (71°C).
If using commercially prepared frozen meatballs, follow the package cooking instructions and make sure they are heated thoroughly.
Nut & Allergen Information
- Peanuts: None expected
- Tree nuts: None expected
- Dairy: Parmesan and optional cheese
- Egg: Egg in homemade meatballs
- Wheat/Gluten: Breadcrumbs and some packaged soup mixes
- Soy: Possible in Worcestershire sauce, breadcrumbs, or packaged products
- Mustard: May be present in Worcestershire sauce
For a severe allergy: check the labels of the French onion soup, onion soup mix, Worcestershire sauce, breadcrumbs, and cheese because formulations vary by brand.
Approximate Nutrition Per Serving
Without optional cheese:
- Calories: 500–600 kcal
- Protein: 30–35 g
- Carbohydrates: 35–40 g
- Fat: 27–32 g
- Fiber: 4–5 g
- Sodium: approximately 900–1,200 mg
The sodium can be high because condensed soup and dry soup mix are both typically salty.
Q&A
Can I use frozen meatballs?
Yes. Fully cooked frozen meatballs can be used as a shortcut. Some slow-cooker versions add them directly without thawing.
Can I skip browning the meatballs?
Yes. Browning is optional. It mainly adds extra flavor and color.
Can I use chicken or turkey meatballs?
Yes. Make sure poultry meatballs reach 165°F (74°C) internally.
Can I use larger potatoes?
Yes, but cut them into smaller chunks so they finish cooking at the same time as the meatballs.
Can I make this without cheese?
Absolutely. The dish is already flavorful from the French onion gravy.
Can I add mushrooms?
Yes. About 8 oz (225 g) sliced mushrooms would work well.
Can I prepare it ahead?
Yes. Refrigerate leftovers promptly in a covered container and use within 3–4 days.
Can I freeze it?
Yes, although the potatoes may become slightly softer after thawing and reheating.
Why is my gravy too salty?
The condensed soup and onion soup mix can both contain substantial sodium. Using low-sodium beef broth and avoiding extra salt helps.