Delish! My hubby requests his all the time as he is addicted to the sauce!
Directions
1. Begin by setting your slow cooker on low so it’s warming up while you get everything ready.
2. Melt the butter in a skillet over medium heat, then add your thinly sliced onions. Give them a sprinkle of salt and cook them down until they’re nice and caramelized, stirring occasionally to ensure they don’t burn. It’s a slow process, dear, but patience is a virtue that rewards you with sweetness.
3. Now, take those lovely caramelized onions and transfer them to the slow cooker. Add in those frozen meatballs – no need to thaw, they’ll cook up just fine.
4. Pour in the beef broth, making sure those meatballs are nicely nestled in the liquid. Stir in the Worceresshire sauce, garlic powder, and thyme, then place the lid on your slow cooker.
5. Let that sit and simmer on low for about 6 hours, letting all those flavors marry together.
6. About 30 minutes before you’re ready to serve, sprinkle the shredded Swiss cheese over the meatballs and let it melt into a gooey, delicious topping.
7. Once everything is hot and the cheese is melted, give it a taste and add a touch more salt and black pepper if it’s needed, then garnish with some fresh parsley.
Variations & Tips
– If you fancy a bit of a crunch, you can broil some baguette slices topped with Swiss cheese and place on top of each serving of meatballs.
– Those who prefer a bit of an extra kick might want to add a splash of brandy to the onions while caramelizing, much like the traditional soup.
– For an even heartier dish, stir in some cooked egg noodles during the last hour of cooking and let them absorb some of that savory sauce.
– Just remember, cooking is much like quilting – everyone has their own pattern to follow, so don’t be afraid to weave in your own flavors and touches.
– Those who prefer a bit of an extra kick might want to add a splash of brandy to the onions while caramelizing, much like the traditional soup.
– For an even heartier dish, stir in some cooked egg noodles during the last hour of cooking and let them absorb some of that savory sauce.
– Just remember, cooking is much like quilting – everyone has their own pattern to follow, so don’t be afraid to weave in your own flavors and touches.
