Crockpot Meatballs in Gravy (Printable)

Slow-cooked beef meatballs in a silky brown gravy—comforting, hands-off dinner for mashed potatoes or noodles.

# What You'll 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

→ Brown 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)

# Step-by-step:

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 - For enhanced flavor and texture, heat a thin layer of oil in a skillet over medium-high heat. Sear meatballs in batches for 2 to 3 minutes per side until lightly browned on all surfaces.
04 - Transfer the shaped meatballs into the crockpot in an even layer.
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 gravy 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 tender.
07 - Stir in the heavy cream. If the gravy needs thickening, add the cornstarch slurry and cook on HIGH for an additional 10 to 15 minutes until it reaches the desired consistency.
08 - Taste and adjust seasoning as needed. Serve hot over mashed potatoes, egg noodles, or steamed rice.

# Expert Advice:

01 -
  • The meatballs become impossibly tender, almost melting in your mouth after hours of gentle cooking
  • Everything happens in one pot, leaving you free to ignore dinner until serving time
  • The gravy develops a depth you cannot achieve with stovetop methods alone
02 -
  • Over-mixing the meat makes tough meatballs, so mix gently and stop as soon as everything is combined
  • The gravy will seem thin initially but thickens beautifully as the meatballs release their juices
  • Skip the browning step if you are pressed for time, but expect slightly less depth of flavor
03 -
  • Reserve some chopped parsley to sprinkle over the finished dish for a pop of color
  • Let the meatballs rest in the turned-off slow cooker for 15 minutes before serving

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