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Orgo-Life the new way to the future Advertising by AdpathwaySlow Cooker Meatballs and Gravy are the ultimate set-it-and-forget-it comfort food, simmered low and slow until everything is tender and savory. This cozy dinner is perfect for busy days when you want something homemade on the table.
Serve it over mashed potatoes or homemade egg noodles for an easy, hearty meal.
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Holly’s Recipe Highlights: Slow Cooker Meatballs
Meatballs made in a slow cooker are easy to make and come out nice and tender.
Flavor: Rich, savory meatballs simmered in a creamy French onion gravy create a deep flavor with hints of garlic, Worcestershire, and sweet caramelized onion in every bite.
Shortcut: This recipe can be made with homemade meatballs (beef, chicken, or turkey), or keep it quick with frozen meatballs.
Recommended Tools: A 6-quart slow cooker and a skillet.
Serving Suggestions: Serve these meatballs spooned over garlic ranch mashed potatoes, homemade egg noodles, or rice, with a simple veggie.
Total Time: 4 hrs 30 mins Serves: 4 Cooking Method: Slow Cooker
Ingredient Notes for Slow Cooker Meatballs
- Meatballs: Frozen meatballs are a great shortcut and can go straight in from frozen with no extra prep. If using homemade meatballs, quickly brown them before adding to the slow cooker to help them hold their shape and add even more flavor to the gravy.
- Condensed French Onion Soup: I use this French Onion Soup, which adds a deep onion flavor and seasoning to the gravy. Do not add water to the soup.
- Beef Broth: Adds savory body to the gravy. Use low-sodium broth, as the condensed soup and meatballs can already be heavily salted.
- Cream: Heavy cream makes the gravy rich and silky. Half-and-half can be used as a lighter option, though the sauce will be a bit thinner.
- Worcestershire: Worcestershire sauce adds that savory flavor. Soy sauce can work in a pinch; use a little less since it’s saltier.
How to Make Slow Cooker Meatballs and Gravy
- Make it Quicker: Frozen, fully cooked meatballs make this the fastest version, and they hold up beautifully in the slow cooker.
- For Homemade Meatballs: Brown them first so they stay together better and taste beefier.
- Slice Onions Thinly: This helps them melt into the gravy as they cook.
- For a Smoother Gravy: Whisk the cornstarch with cold water before adding it so it blends in cleanly.
- For a Deeper Flavor: Add a few sautéed mushrooms or an extra splash of Worcestershire near the end.
Store, Freeze, Reheat
Keep leftovers in an airtight container in the refrigerator for up to 4 days and freeze for up to 3 months. Thaw overnight in the fridge when possible.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the gravy has thickened.
Best Sides For Meatballs and Gravy
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
- ▢ 24 ounces frozen meatballs or homemade meatballs below*
- ▢ 1 tablespoon butter
- ▢ 1 medium yellow onion sliced
- ▢ 1 (10.5 ounce) can beef broth
- ▢ 1 (10.5 ounce) can condensed French onion soup
- ▢ ½ cup heavy whipping cream
- ▢ 2 cloves garlic minced
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 1 bay leaf
- ▢ salt and black pepper to taste
To Thicken Gravy
- ▢ 2 tablespoons cornstarch
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.
To Make Homemade Meatballs:
Combine the following in a large bowl. Divide into 36 meatballs.
- 1½ pounds lean ground beef
- ⅓ cup Italian breadcrumbs
- ¼ cup milk
- ½ teaspoon each onion and garlic powder
- 1 egg
- ¼ cup fresh parsley, chopped
- salt & pepper
Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Store in a freezer-friendly container in the freezer for up to 3 months. Thaw in the fridge overnight or on low heat on the stovetop.
Calories: 612 | Carbohydrates: 12g | Protein: 32g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 159mg | Sodium: 681mg | Potassium: 1076mg | Fiber: 1g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Slow Cooker
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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