Optional step, for deeper onion flavor, sauté the onions before adding into the crock pot: Heat olive oil in a skillet over medium-high heat. Add sliced onions and cook for about 15 minutes, until softened and browned. Season with salt and pepper to taste.
Add the onions and frozen meatballs to the crock pot.
Whisk together beef broth, gravy mix, balsamic vinegar, French onion soup, cornstarch, thyme, parsley, rosemary, and pepper.
Pour the mixture over the meatballs.
Cover and cook on LOW for 5 hours or HIGH for 3 hours.
Check the gravy consistency. If you'd like it thicker, whisk together 1 tablespoon cornstarch and 1 tablespoon water and stir into the crock pot. (Keep in mind the sauce will thicken upon cooling)
Sprinkle cheese over the meatballs. Cover and cook on HIGH for about 10 minutes, until the cheese is melted.
Serve over mashed potatoes or rice and enjoy!