Slow Cooker Meatballs & Gravy
This recipe for meatballs and gravy is an easy, budget-friendly way to serve up a hearty and satisfying meal. Whether using fresh or frozen meatballs, this dish is simmered in a rich, flavorful brown gravy with onions. Best of all, it’s made effortlessly in a slow cooker or Crockpot, making it perfect for busy weeknights or meal prep.
Serve it over creamy mashed potatoes, egg noodles, or fluffy rice for a comforting, crowd-pleasing dinner.
Why You’ll Love This Recipe
Hands-Free Cooking: The Crockpot takes care of everything, letting you enjoy a stress-free evening.
Versatile Ingredients: Works equally well with fresh or frozen meatballs and can be customized to suit your preferences.
Crowd Pleaser: Ideal for chilly nights or as a dish to bring to potlucks and family gatherings.
Convenient: Frozen meatballs make this recipe even quicker to prepare. Keep them in your freezer for an easy, go-to dinner option.
Ingredients
Meatballs: Use fresh or frozen fully cooked meatballs for convenience. Homemade options are great, too (recipe below).
Gravy Base:
Heavy cream (preferred for slow cooking, as it holds up better than milk; evaporated milk works as a substitute).
Beef broth and condensed French onion soup.
Onions, garlic, Worcestershire sauce, and seasonings like salt, pepper, and a bay leaf.
How to Make Slow Cooker Meatballs & Gravy
Prepare Meatballs:
If using fresh meatballs, brown them in a skillet over medium-high heat.
Sauté onions in butter until softened.
Assemble in the Slow Cooker:
Place browned or frozen meatballs into the slow cooker.
Add sautéed onions, broth, condensed soup, cream, garlic, Worcestershire sauce, and a bay leaf.
Cook:
Cover and cook on low for 8 hours or high for 4 hours.
Thicken the Gravy:
Remove and discard the bay leaf.
Mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. Stir into the slow cooker, cover, and let cook for 15 minutes, or until the gravy thickens.
Serving Ideas
Pair these meatballs with your favorite sides:
Mashed potatoes, rice, or egg noodles.
A Caesar salad, sautéed mushrooms, or fresh dinner rolls complete the meal beautifully.
Storage Tips
Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Store in freezer-safe bags or containers for up to 4 weeks.
Reheat: Thaw frozen portions overnight in the fridge, then warm on the stovetop or microwave. Add a splash of broth if needed to loosen the gravy.
More Slow Cooker Favorites
Looking for more slow-cooked goodness? Try these easy recipes:
Crockpot Chicken and Rice: A one-pot wonder that’s creamy and delicious.
Slow Cooker Sloppy Joes: A tangy, saucy classic perfect for sandwiches.
Crockpot Chicken and Dumplings: Comfort food at its finest.
Crockpot Taco Soup: Hearty, flavorful, and loaded with Tex-Mex flair.
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Meatballs & Gravy
Ingredients
For the Meatballs & Gravy
Butter: 1 tablespoon
Onion: 1 medium, thinly sliced
Meatballs: 24 oz frozen (or use homemade, see below)
Beef Broth: 10.5 oz
Condensed French Onion Soup: 10.5 oz
Heavy Cream: ½ cup (or substitute with evaporated milk for a lighter option)
Garlic: 2 cloves, minced
Worcestershire Sauce: 1 tablespoon
Bay Leaf: 1
Seasonings: Salt and black pepper to taste
To Thicken the Gravy
Cornstarch: 2 tablespoons
Water: 2 tablespoons
Optional Homemade Meatballs
Ground Beef: 1½ lbs, lean
Breadcrumbs: ⅓ cup, Italian-style
Milk: ¼ cup
Seasonings: ½ teaspoon each of onion powder and garlic powder
Egg: 1 large
Parsley: ¼ cup, finely chopped
Salt & Pepper: To taste
Instructions
Preparing Homemade Meatballs
In a mixing bowl, combine ground beef, breadcrumbs, milk, seasonings, egg, and parsley until well mixed.
Form into 36 small meatballs.
Lightly brown the meatballs in a skillet over medium heat, cooking in batches if necessary. They do not need to be fully cooked.
Slow Cooker Directions
Prepare the Base:
Melt butter in a skillet and sauté onions over medium heat until softened, about 4 minutes.
Add the cooked onions to the bottom of a 6-quart slow cooker.
Add Ingredients:
Place the meatballs (browned or frozen) on top of the onions.
Pour in the beef broth, condensed French onion soup, heavy cream, garlic, Worcestershire sauce, and bay leaf.
Cook:
Cover and cook on low for 8 hours or high for 4 hours.
Thicken the Gravy:
Remove the bay leaf and discard.
Mix cornstarch with water to create a slurry, then stir it into the slow cooker.
Cover and cook for an additional 15 minutes, or until the gravy thickens.
Serving Suggestions
Serve these meatballs with gravy over mashed potatoes, rice, or egg noodles. Pair with a crisp Caesar salad, sautéed mushrooms, or dinner rolls for a complete meal.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Place in freezer-safe bags or containers for up to 1 month. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nutritional Information (Per Serving)
Calories: 612
Carbs: 12g
Protein: 32g
Fat: 48g (21g saturated)
Cholesterol: 159mg
Sodium: 681mg
Potassium: 1076mg
Vitamin A: 455 IU
Vitamin C: 4mg
Calcium: 69mg
Iron: 2mg
Note: Nutrition values are approximate and depend on the specific brands and methods used.
Enjoy this cozy, flavorful dish that’s guaranteed to be a hit at the dinner table!