French Onion Meatballs & Baby Potatoes

This easy one-pot comfort meal combines tender baby potatoes, juicy meatballs, and rich French onion soup in a savory, flavorful sauce. It’s an ideal weeknight dinner because the ingredients come together with very little preparation.

Ingredients

• 1½ lb (680 g) baby potatoes
• 1½ lb (680 g) frozen meatballs
• 1 can (10½ oz / 298 g) condensed French onion soup
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried thyme
• 2 tbsp butter
• 1 cup shredded mozzarella or Swiss cheese — optional
• 2 tbsp fresh parsley, chopped

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👩‍🍳 Instructions

1. Prepare the Potatoes

Wash the baby potatoes thoroughly.

If they’re larger than bite-sized, cut them in half. Very small potatoes can be left whole.

2. Build the Dish

Place the potatoes and frozen meatballs into a large slow cooker.

Pour the condensed French onion soup and beef broth over everything.

Add Worcestershire sauce, garlic powder, black pepper, thyme, and butter.

Stir gently to distribute the seasoning.

3. Slow Cook

Cover and cook on:

LOW: 5–6 hours
HIGH: 2½–3½ hours

Cook until the potatoes are fork-tender and the meatballs are heated completely through.

Try not to repeatedly remove the lid during cooking, as this allows heat to escape.

4. Add Cheese

During the final 15–20 minutes, sprinkle mozzarella or Swiss cheese over the top.

Cover again and allow the cheese to melt.

For a French-onion-style flavor, Swiss or Gruyère works particularly well.

5. Garnish and Serve

Carefully stir the potatoes and meatballs into the rich onion sauce.

Garnish with fresh parsley.

Serve hot with crusty bread to soak up the savory sauce.

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🔥 Oven-Baked Version

If you don’t have a slow cooker, you can make it in the oven.

1. Preheat the oven to 375°F (190°C).
2. Place the potatoes and frozen meatballs in a large covered baking dish.
3. Mix the French onion soup, beef broth, Worcestershire sauce, and seasonings.
4. Pour over the meatballs and potatoes.
5. Cover tightly with foil.
6. Bake for 45–55 minutes, stirring once halfway through.
7. Remove the foil, add cheese, and bake for another 5–10 minutes until melted and bubbly.

⭐ Tips

• Cut larger potatoes into evenly sized pieces so they cook at the same rate.
• Don’t thaw the meatballs first if using the slow-cooker method.
• Add mushrooms for extra savory flavor.
• For a thicker sauce, remove the lid during the final 20–30 minutes and let some liquid evaporate.
• Add caramelized onions for an even stronger French onion flavor.

Prep time: 10 minutes
Slow-cook time: 5–6 hours on LOW
Total time: About 5–6 hours
Servings: 5–6 🍽️