INGREDIENTS
- 26 oz bag frozen beef meatballs
- 1 large yellow onion peeled and thinly sliced
- 2 cans (10.5 oz each) condensed French onion soup we like Campbells brand
- 1 cup shredded gruyere cheese we prefer to shred our own (better melt-ability)
DIRECTIONS
Prepare
- Add frozen meatballs to the insert of your slow cooker.
Add onion and soups
- To the slow cooker, add the sliced onion and both cans of french onion soup.
- Stir to combine.
Cook
- Cover and cook on LOW for 3 – 4 hours, or on HIGH for 1 – 2 hours. While meatballs are cooking, I like to stir them every so often to make sure the sauce isn't burning.
Add cheese
- The last 15-30 minutes before serving, sprinkle with the shredded cheese. Return the lid back to the slow cooker and continue to cook, covered, until cheese is melted.
Serve
- Serve hot, over mashed potatoes, toasted slices of french bread, or rice.