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Andrew Fowler

Crockpot French Onion Meatballs

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 3/4 tsp fine salt for meatballs
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 medium yellow onions about 1 1/2 lbs, thinly sliced
  • 1/4 tsp fine salt for onions
  • 1 tbsp all-purpose flour
  • 1/3 cup dry white wine
  • 2 cups low-sodium beef broth
  • 1/2 tsp dried thyme
  • 6 thick slices French bread about 12 oz total
  • 4 oz Gruyere grated

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Soak breadcrumbs in milk 3 minutes. Gently mix with beef, pork, egg, meatball salt, garlic powder, and pepper. Shape 24 meatballs; bake 16 to 20 minutes until centers reach 160°F.
  2. Meanwhile, heat butter and oil in a wide skillet over medium-low. Cook onions with onion salt 30 to 35 minutes, stirring often, until soft and golden throughout.
  3. Stir flour into onions 1 minute; add wine and scrape pan. Add broth and thyme; simmer 3 minutes. Transfer hot gravy and meatballs to a 5-quart slow cooker.
  4. Cover; cook on HIGH 2 hours until centers reach 165°F, gently turning through onions once.
  5. Near serving, toast bread on a rimmed sheet at 400°F for 5 to 7 minutes. Put one slice in each of 6 broiler-safe shallow bowls; top each with 4 meatballs and gravy. Divide Gruyere over tops.
  6. Set bowls on a sheet; broil 6 inches from heat 2 to 3 minutes until cheese bubbles. Rest 2 minutes; serve hot bowls on heatproof plates.