Crockpot Meatballs in Gravy (Printable Version)
Tender beef meatballs simmer in savory brown gravy in the crockpot for an easy, comforting weeknight main.
# What You Need:
→ For the 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 fresh parsley, chopped (or 1 tbsp dried parsley)
09 - 1 tsp kosher salt
10 - 1/2 tsp black pepper
→ For the 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)
# How-To Steps:
01 - In a large mixing bowl, combine the 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 portions.
03 - For enhanced flavor and texture, sear the meatballs in batches in a lightly oiled skillet over medium-high heat, turning every 2 to 3 minutes until golden on all sides. This step is optional but highly recommended.
04 - Arrange the meatballs in a single 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 mixture evenly over the meatballs in the crockpot.
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 tender.
07 - Stir in the heavy cream. If the gravy needs thickening, add the cornstarch slurry and stir gently. Cook on HIGH for an additional 10 to 15 minutes until the gravy reaches the desired consistency.
08 - Taste and adjust seasoning as needed. Serve hot over mashed potatoes, egg noodles, or steamed rice.
# Helpful Tips:
01 -
- The gravy tastes like it took all day to build from scratch, but the crockpot does nearly everything for you.
- These meatballs are tender enough to cut with a fork and the sauce is so good you will want to drink it from a mug.
- It doubles effortlessly for crowds and reheats even better the next day.
02 -
- Resist the urge to stir the meatballs during cooking because they are fragile until fully set and you risk breaking them apart.
- If you skip the browning step, the meatballs will still taste wonderful but the gravy will be slightly less rich and the texture a bit softer.
03 -
- Use a cookie scoop to portion the meatballs so they cook evenly and you do not end up with some huge and some tiny.
- Make a double batch and freeze half in the gravy for a meal that tastes like you spent all day cooking when you really just reheated it.