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–+ servings
Melany

French Onion Meatball Stew in Crockpot

This French Onion Meatball Stew is the ultimate comfort food for chilly days. With tender meatballs, caramelized onions, and a rich broth, it’s a crockpot masterpiece that fills your home with mouthwatering aromas and your soul with warmth. Simple, hearty, and deeply flavorful—this is a dish you’ll return to time and time again.
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Prep Time 20 minutes
Total Time 7 hours 38 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French-Inspired
Ingredients Method Notes

Ingredients
  

Meatballs:
  • 1 lb ground beef or pork
  • 1 egg
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Base Stew Ingredients:
  • 1 Tbsp olive oil
  • 1 cup chopped yellow onion diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 2 chicken bouillon cubes
  • 1/2 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 2 large carrots diced
  • 1 cup uncooked long-grain white rice
  • 1 bay leaf

Method
 

  1. Step 1: Prepare the Meatballs
  2. In a bowl, combine ground meat, egg, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
  3. Mix gently until combined, then roll into 1-inch balls. Chill for 15 minutes if possible.
Step 2: Sauté Vegetables
  1. Heat olive oil in a skillet over medium-high heat.
  2. Sauté onion and celery until onion is translucent (about 2 minutes).
  3. Add garlic and cook for another 30 seconds.
Step 3: Assemble in Crockpot
  1. Transfer sautéed vegetables to the crockpot.
  2. Add bouillon cubes, thyme, black pepper, bay leaf, carrots, and rice.
  3. Place meatballs on top and pour chicken broth over everything.
Step 4: Cook the Stew
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. Taste and adjust seasonings 30 minutes before serving.
Step 5: Serve
  1. Remove bay leaf.
  2. Garnish with fresh parsley or Parmesan and serve hot.

Notes

  • For extra flavor, brown the meatballs before adding them to the crockpot.
  • Use fresh thyme instead of dried for a brighter flavor.
  • Add a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) in the last 30 minutes for a thicker stew.
  • Substitute rice with barley, quinoa, or orzo if desired.

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