Description
Slow Cooker Meatballs and Gravy is a comforting and easy-to-make dish featuring juicy and tender meatballs cooked slowly in a rich, flavorful gravy. Perfectly paired with mashed potatoes or noodles, this recipe works well with either homemade or frozen meatballs, making it versatile and convenient for any weeknight meal.
Ingredients
For Homemade Meatballs:
- 2 Pounds Ground Beef
- 1 Large Egg
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Pepper
- 1 Cup Panko or Plain Breadcrumbs
For Slow Cooker and Gravy:
- 24 Ounces Frozen Meatballs (if not using homemade)
- 1 Large Onion, Sliced
- 1 (8 Ounce) Package Sliced Mushrooms
- 3 Cups Beef Broth
- 2 (1 Ounce) Packages Brown Gravy Mix
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Ketchup
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Tablespoons Cold Water
- 2 Tablespoons Cornstarch
- 2 Tablespoons Olive Oil
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, beaten egg, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and breadcrumbs. Mix gently with your hands just until all ingredients are combined. Form mixture into about 24 meatballs, each approximately 1 1/2 inches in diameter, and set aside on a plate.
- Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Once hot, add half of the meatballs and sear on each side for 2-3 minutes until browned. Transfer these seared meatballs to the bottom of the slow cooker. Repeat with remaining meatballs, adding them to the slow cooker after searing.
- Prepare for Slow Cooking: If using frozen meatballs instead, place the frozen meatballs along with sliced onion and mushrooms directly into the slow cooker.
- Mix the Gravy Base: In a medium bowl, whisk together beef broth, brown gravy mixes, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and pepper until well combined.
- Cook in Slow Cooker: Pour the gravy mixture over the meatballs and vegetables in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meatballs are cooked through and tender.
- Thicken the Gravy: After cooking, remove the meatballs from the slow cooker and set aside. If the slow cooker was on low, increase the setting to high. Mix the cold water and cornstarch in a small bowl to create a slurry, then whisk it into the cooking liquid in the slow cooker. Stir continuously for 1-2 minutes until gravy thickens.
- Combine and Serve: Return the meatballs to the thickened gravy in the slow cooker and gently stir to coat. Serve hot with your choice of mashed potatoes or noodles.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner alternative.
- Browning the meatballs before slow cooking enhances flavor and texture but can be skipped for convenience.
- Adjust seasoning in the gravy to your taste preference; add more Worcestershire or ketchup if desired.
- Leftover meatballs and gravy freeze well for up to 3 months.
- For a gluten-free option, use gluten-free breadcrumbs and gravy mix.