Slow Cooker Meatballs & Gravy
User Reviews
4.9
Slow Cooker Meatballs & Gravy
Description
This recipe uses either homemade or frozen meatballs cooked gently in a slow cooker with richly flavored ingredients. The meatballs, first lightly browned if homemade, cook slowly with butter-sautéed onions, minced garlic, beef broth, condensed French onion soup, Worcestershire sauce, and a bay leaf. Heavy whipping cream enriches the gravy, lending a smooth mouthfeel and balancing savory depth.
The long, slow cooking allows the meatballs to become tender and infused with the layered gravy flavors. A cornstarch and water mixture is stirred in toward the end to thicken the sauce to a luscious consistency.
Serve the meatballs and gravy over mashed potatoes, noodles, or rice for a hearty meal. The dish keeps well refrigerated for several days and freezes conveniently for later use. Homemade meatballs can be shaped with a flavorful beef mixture including Italian breadcrumbs, milk, onion and garlic powder, parsley, and seasoning.
Ingredients
- 1 tablespoon butter
- 1 medium onion sliced
- 24 ounces meatballs or homemade meatballs below, frozen
- 10.5 ounces beef broth
- 10.5 ounces French Onion Soup condensed
- ½ cup heavy whipping cream
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt to taste
- black pepper to taste
To Thicken Gravy
- 2 tablespoons cornstarch
Instructions
- If making homemade meatballs, combine the meat mixture and roll into 36 meatballs. Lightly brown in a skillet over medium high heat, cooking in batches if needed. They do not need to be cooked through. (Frozen meatballs do not need to be browned).
- Remove the meatballs and place in the bottom of a 6qt slow cooker (frozen fully cooked meatballs can be added right from frozen).
- Add the onions to the pan with butter and cook over medium heat until softened, about 4 minutes.
- Place onions in the slow cooker. Add all remaining ingredients except cornstarch and stir. Cook on low for 8 hours or on high for 4 hours.
- Remove bay leaf and discard. Combine 2 tablespoons cornstarch with 2 tablespoons water. Stir into the slow cooker and cover. Cook 15 minutes or until thickened.
Notes
- Homemade meatballs can be made by combining beef with Italian breadcrumbs, milk, onion and garlic powder, egg, parsley, salt, and pepper, then rolling into 36 portions.
- Leftover meatballs store covered in the refrigerator for up to 4 days and freeze well for up to 4 weeks; thaw before reheating.
- Reheat leftovers gently on the stovetop or microwave to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612 | 31% |
| Carbohydrates | 12g | 4% |
| Protein | 32g | 64% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 159mg | 53% |
| Sodium | 681mg | 28% |
| Potassium | 1076mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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