Crockpot Meatballs in Gravy (Printable)

Slow-cooked beef meatballs in savory brown gravy, a comforting, hands-off main for weeknights or family dinners.

# What You'll Need:

→ Meatballs

01 - 1 1/2 pounds ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/2 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/4 cup grated Parmesan cheese
08 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper

→ Gravy

11 - 2 cups beef broth
12 - 1 can (10.5 ounces) condensed cream of mushroom soup
13 - 2 tablespoons Worcestershire sauce
14 - 1 tablespoon soy sauce
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon onion powder
17 - 1/2 teaspoon garlic powder
18 - 1/4 cup heavy cream
19 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, as needed)

# Directions:

01 - In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Parmesan cheese, parsley, salt, and pepper. Mix gently with your hands until just incorporated, being careful not to overwork the meat.
02 - Roll the mixture into uniform 1 1/2-inch meatballs, yielding approximately 20 to 24 pieces. Arrange them on a tray or plate as you work.
03 - For enhanced flavor and texture, heat a thin layer of oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning every 2 to 3 minutes until lightly crusted on all sides. Transfer to the slow cooker as each batch finishes.
04 - In a medium bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, soy sauce, dried thyme, onion powder, and garlic powder until smooth and well blended.
05 - Place all meatballs in the slow cooker. Pour the gravy mixture evenly over the top, ensuring the meatballs are mostly submerged. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the meatballs are cooked through to an internal temperature of 160°F.
06 - Stir the heavy cream into the slow cooker. If the gravy needs thickening, drizzle in the cornstarch slurry while stirring gently. Cook on HIGH for an additional 10 to 15 minutes until the gravy reaches your desired consistency.
07 - Taste the gravy and adjust seasoning with salt and pepper as needed. Serve the meatballs and gravy hot over mashed potatoes, egg noodles, or steamed white rice.

# Expert Tips:

01 -
  • The meatballs become impossibly tender, practically melting in your mouth after hours of slow simmering
  • Set it and forget it freedom means you can actually enjoy your day while dinner happens
  • The gravy develops a depth of flavor that tastes like you spent all day stirring at the stove
02 -
  • The gravy can separate slightly if you add the cream too early, so wait until the very end for the smoothest results
  • Cornstarch needs to come to a simmer to thicken properly, so crank the heat to high after adding it
  • These meatballs reheat beautifully and actually taste better the next day as flavors continue to meld
03 -
  • Use wet hands or a small scoop to prevent meatball mixture from sticking while shaping
  • Letting the meatballs rest in the fridge for 30 minutes before cooking helps them hold their shape

Return