Crockpot Meatballs Gravy (Printable)
Slow-cooked beef meatballs simmered in rich brown gravy, a comforting hands-off main for weeknights and gatherings.
# 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)
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
→ Brown 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)
# How To Make:
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 mixture until just incorporated, being careful not to overwork the meat.
02 - Roll the mixture into 1 1/2-inch meatballs, yielding approximately 20 to 24 uniform portions. Arrange them on a tray or plate as you work.
03 - For enhanced flavor and a firmer texture, heat a thin layer of oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 to 3 minutes per side, until a golden crust forms. Transfer to the slow cooker. This step is optional but highly recommended.
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 the meatballs in the slow cooker. Pour the gravy mixture evenly over the meatballs, ensuring they are well coated. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the meatballs are cooked through and tender.
06 - During the last 15 minutes, stir in the heavy cream. If the gravy needs thickening, whisk the cornstarch and cold water together, then stir the slurry into the slow cooker. 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 rice.
# Expert Tips:
01 -
- The gravy tastes like it took all day to build from scratch but the slow cooker does almost everything for you.
- These meatballs are tender enough to cut with a fork and the sauce is rich enough to make mashed potatoes disappear.
02 -
- Undercooking the gravy at the end leaves it watery so make sure it coats a spoon before you serve.
- Skip the browning step once and you will realize how much depth it actually adds and never skip it again.
03 -
- Use a cookie scoop to portion the meatballs so they are all the same size and cook at the same rate.
- A splash of heavy cream at the very end is the difference between good gravy and gravy people remember.