Crockpot Meatballs Gravy (Printable)

Tender beef meatballs slow-cooked in a rich brown gravy, finished with cream and served over mashed potatoes.

# What You’ll Need:

→ Meatballs

01 - 1 1/2 lbs 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 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
09 - 1 tsp kosher salt
10 - 1/2 tsp black pepper

→ Gravy

11 - 2 cups beef broth
12 - 1 can (10.5 oz) condensed cream of mushroom soup
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp soy sauce
15 - 1 tsp dried thyme
16 - 1/2 tsp onion powder
17 - 1/2 tsp garlic powder
18 - 1/4 cup heavy cream
19 - 2 tbsp cornstarch mixed with 2 tbsp 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. Gently fold the ingredients together until just evenly incorporated, being careful not to overwork the meat.
02 - Roll the mixture into 1 1/2-inch meatballs, yielding approximately 20 to 24 uniform pieces. Keep your hands lightly dampened with water to prevent sticking.
03 - For enhanced flavor and texture, heat a thin layer of oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2 to 3 minutes per side until lightly browned on all surfaces. Transfer to the slow cooker.
04 - Place all the meatballs in an even layer at the bottom of the crockpot.
05 - 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. Pour the gravy mixture evenly over the meatballs in the slow cooker.
06 - Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the meatballs are cooked through and reach an internal temperature of 160°F.
07 - Stir the heavy cream into the cooking liquid. If the gravy needs thickening, gradually stir in the cornstarch slurry. Set the crockpot to HIGH and cook uncovered for an additional 10 to 15 minutes until the gravy reaches your desired consistency.
08 - 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 rice.

# Expert Suggestions:

01 -
  • The gravy practically builds itself while you go about your day, and it tastes like you stood over a stove for hours.
  • Everything goes into one pot, so cleanup is almost embarrassingly easy for something this satisfying.
02 -
  • Resist the urge to stir the meatballs while they cook, because they are fragile until set and too much poking will break them apart.
  • If you skip the browning step, the meatballs will still taste wonderful but the gravy will be lighter and the texture slightly softer.
03 -
  • Wet your hands with cold water before rolling the meatballs and the mixture will not stick to your palms at all.
  • Let the finished dish rest for ten minutes with the lid off before serving, because the gravy thickens and settles into something truly spoon worthy.

Return