Slow Cooker French Onion Meatballs & Baby Potatoes

Ingredients

For the meatballs

• 900 g (2 lb) ground beef

• ½ cup breadcrumbs

• 1 large egg

• 2 cloves garlic, minced

• 1 teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 teaspoon Worcestershire sauce (optional)

For the potatoes and French onion gravy

• 900 g (2 lb) baby potatoes, halved

• 2 cans (about 10.5 oz / 298 g each) condensed French onion soup

• 1 cup (240 ml) beef broth

• 1 tablespoon Worcestershire sauce (optional)

• 1 teaspoon dried thyme

• ½ teaspoon black pepper

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water, if needed to thicken the gravy

• 1 tablespoon chopped parsley, for garnish

Instructions

Step 1: Prepare the meatballs

In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, onion powder, salt, black pepper, and Worcestershire sauce. Mix gently until combined.

Shape into approximately 30–36 small meatballs, about 1–1½ inches wide.

Step 2: Prepare the potatoes

Wash the baby potatoes and cut them in half. Place them in an even layer at the bottom of the slow cooker, with the cut sides facing down where possible.

Step 3: Add the meatballs

Arrange the meatballs over the potatoes. Leave a little space between them so the sauce can circulate.

For extra browning and flavor, you can brown the meatballs in a skillet before adding them to the slow cooker. This step is optional.

Step 4: Make the French onion sauce

In a bowl, mix the condensed French onion soup, beef broth, Worcestershire sauce, dried thyme, and black pepper. Stir until smooth.

Pour the sauce evenly over the meatballs and potatoes.

Step 5: Slow cook

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are tender and the meatballs are fully cooked.

Cooking time varies depending on meatball size, potato size, and your slow cooker. Ground beef meatballs should reach an internal temperature of 160°F (71°C).

Step 6: Thicken the gravy

If you prefer a thicker gravy, stir together the cornstarch and cold water. Add the mixture to the slow cooker during the final 15–20 minutes of cooking. Cover and allow the sauce to thicken.

Step 7: Garnish and serve

Sprinkle chopped parsley over the dish. Serve the meatballs and potatoes with plenty of French onion gravy.

Nutrition Information

Estimated per serving, assuming 6 servings.

Nutrition will vary based on the beef’s fat content, soup brand, broth, and portion size. Condensed soup can be high in sodium, so consider reduced-sodium broth and soup.

Nut Information and Allergens

• Nuts: This recipe typically contains no peanuts or tree nuts. However, check the labels on the soup, breadcrumbs, and Worcestershire sauce for allergen and cross-contact warnings.

• Wheat/gluten: Breadcrumbs and many condensed soups contain wheat. Use certified gluten-free alternatives if needed.

• Egg: The meatballs contain egg.

• Soy: Some packaged soups, sauces, and breadcrumbs may contain soy.

• Milk: Certain soup brands or breadcrumbs may contain milk.

• Allium vegetables: French onion soup, onion powder, and garlic contain onion-family ingredients.

For a nut allergy, use products specifically labeled safe for the relevant allergy and avoid cross-contact during preparation.

Tips for the Best Results

• Choose similar-sized potatoes: This helps them cook evenly.

• Don’t add too much liquid: The potatoes and meatballs release moisture during cooking.

• Keep the lid closed: Opening it frequently increases cooking time.

• Make it cheesier: Sprinkle shredded mozzarella or Swiss cheese on top during the last 10 minutes, if desired.

• Add vegetables: Carrots or mushrooms can be added alongside the potatoes.

• Storage: Refrigerate leftovers within 2 hours in an airtight container and consume within 3–4 days.

• Reheating: Heat until steaming hot throughout.

Frequently Asked Questions

Can I use frozen meatballs? Yes. Use fully cooked frozen meatballs and follow the package instructions. Ensure they reach a safe internal temperature before serving.

Can I use cream of mushroom soup instead? Yes, but the flavor will be creamier and less onion-forward. French onion soup gives the dish its characteristic savory gravy.

Can I prepare this ahead of time? You can mix and shape the meatballs and refrigerate them separately from the potatoes and sauce. Assemble and start cooking when ready; avoid leaving raw meat at room temperature.

Can I freeze leftovers? Yes. Freeze cooled portions in airtight, freezer-safe containers. Thaw in the refrigerator and reheat thoroughly. Potatoes may soften slightly after freezing.

Serving suggestion: Serve with steamed green beans, roasted broccoli, or a simple green salad for a complete family dinner.