Crockpot Meatballs Gravy (Print View)
Tender slow-cooked meatballs in a savory brown gravy, perfect for easy weeknight dinners and family meals.
# What You Need:
→ Meatballs
01 - 1 1/2 lbs ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup 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 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)
# How-To Steps:
01 - In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Parmesan cheese, parsley, salt, and pepper. Mix gently 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 pieces.
03 - Heat a thin layer of oil in a large skillet over medium-high heat. Sear meatballs in batches for 2 to 3 minutes per side until lightly browned. This step builds depth of flavor and improves texture but can be skipped to save time.
04 - Arrange the meatballs in a single layer at the bottom of the crockpot.
05 - In a separate bowl, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, soy sauce, dried thyme, onion powder, and garlic powder until smooth. Pour the 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 reach an internal temperature of 160°F.
07 - Stir in the heavy cream. If the gravy is too thin, blend the cornstarch slurry into the crockpot, then cook on HIGH for an additional 10 to 15 minutes until the sauce thickens to your preferred consistency.
08 - Taste and adjust seasoning with salt and pepper as needed. Serve hot over mashed potatoes, egg noodles, or steamed rice.
# Expert Hints:
01 -
- The gravy tastes like it came from a French bistro but uses pantry staples you probably already have.
- It freezes beautifully, so you can double the batch and thank yourself on a chaotic Tuesday next month.
02 -
- Overmixing the meatball mixture is the fastest way to end up with dense, tough orbs that no amount of gravy can save.
- Skipping the browning step is fine for convenience but you will sacrifice a layer of flavor and the meatballs may be more delicate when serving.
03 -
- Let the shaped meatballs rest in the fridge for 15 minutes before browning or adding to the crockpot, they firm up and hold their shape much better during cooking.
- A teaspoon of Dijon mustard whisked into the gravy adds a tangy note that makes people lean in and ask what your secret is.