Ingredients
- 24 ounce bag frozen beef homestyle meatballs (a little more or less is fine)
- 10.5 ounce can French Onion Soup (low sodium)
- 1 packet French onion soup mix (or beefy onion soup mix)
- 1 cup beef broth (low sodium)
- 1 cup shredded mozzarella cheese (more to taste)
- Fresh thyme or parsley (optional, for garnish)
- Optional for thickening: 2 tablespoons corn starch + 1/4 cup water
Instructions
- Place the frozen meatballs in a single layer in the bottom of a 4–6 quart crock pot.
- Pour the can of French Onion Soup over the meatballs.
- Sprinkle the French onion soup mix over the top, then pour in the beef broth.
- Cover and cook on high for 2–3 hours or low for 5–6 hours.
- Optional: To thicken the sauce, mix corn starch and water in a small bowl to form a slurry. Stir the slurry into the crock pot, cover, and cook for an additional 10 minutes.
- Sprinkle shredded mozzarella cheese evenly over the meatballs. Cover and cook until the cheese is melted.
- Garnish with fresh thyme or parsley if desired. Serve hot over mashed potatoes or egg noodles.
Notes
- Use low or no sodium versions of canned soup and broth to keep the dish from becoming too salty.
- These meatballs pair well with mashed potatoes, egg noodles, or a side of green beans.
- The slurry step is optional but helps thicken the sauce into a gravy consistency.
