Crockpot Meatballs Gravy (Printable)
Slow-cooked beef meatballs in a creamy brown gravy—comforting, easy, and ideal over mashed potatoes or noodles.
# 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 chopped fresh parsley (or 1 tbsp dried)
09 - 1 tsp kosher salt
10 - 1/2 tsp black pepper
→ Brown 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 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. Gently fold until just incorporated — avoid overworking the mixture to keep the meatballs tender.
02 - Roll the mixture into 1 1/2-inch meatballs, yielding approximately 20 to 24 uniform pieces. Place them on a tray or plate as you work.
03 - For enhanced texture and richer flavor, heat a thin layer of oil in a large skillet over medium-high heat. Sear the meatballs in batches, 2 to 3 minutes per side, until lightly browned. Transfer to the slow cooker.
04 - Arrange the shaped (or browned) meatballs in an even layer at the bottom of the crockpot.
05 - In a separate 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.
06 - 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 have absorbed the flavors of the gravy.
07 - Stir in the heavy cream. If the gravy is thinner than desired, add the cornstarch slurry and stir gently. Cook on HIGH for an additional 10 to 15 minutes until the gravy reaches a rich, coating consistency.
08 - Taste and adjust seasoning as needed. Serve hot over creamy mashed potatoes, buttered noodles, or steamed rice. Pair with green beans or a crisp side salad.
# Expert Tips:
01 -
- The hands off cooking means you can prep in twenty minutes and forget about it until the house smells incredible hours later.
- That gravy, rich with Worcestershire and a touch of soy sauce, tastes like you spent all day tending a saucepan when you really just opened a slow cooker lid.
02 -
- Resist the urge to stir the meatballs while they cook, because fragile meatballs break apart easily in the bubbling liquid.
- The gravy will look thin at first but thickens beautifully during the final stage, so trust the process before reaching for extra cornstarch.
03 -
- A cookie scoop makes uniformly sized meatballs fast and ensures they all cook at the same rate.
- Browning the meatballs is technically optional but makes such a dramatic difference in flavor that I have stopped skipping it entirely.