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Slow Cooker Meatballs and Gravy Recipe

Slow Cooker Meatballs and Gravy Recipe
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★★★★★

4.8 from 26 reviews

This Slow Cooker Meatballs and Gravy recipe features tender, homemade beef meatballs simmered in a rich and flavorful brown gravy with mushrooms and onions. Perfect for a comforting family dinner, this dish is easy to prepare and slow-cooked to perfection, offering hearty satisfaction with minimal effort.

Ingredients

Scale

Meatball Ingredients

  • 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

Slow Cooker Ingredients

  • 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

  1. Prepare the meatball mixture: In a large bowl, combine ground beef, beaten egg, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and breadcrumbs. Mix gently using your hands just until all ingredients are evenly incorporated. Avoid overmixing to keep meatballs tender.
  2. Form the meatballs: Shape the beef mixture into approximately 24 meatballs, about 1 1/2 inches in diameter. Place them on a large plate, ready for browning.
  3. Sear the meatballs: Heat olive oil in a large skillet over medium heat. Once hot, add half the meatballs. Sear each side for 2-3 minutes until nicely browned. Transfer the browned meatballs to the bottom of the slow cooker. Repeat with the remaining meatballs.
  4. Assemble in slow cooker: Add sliced onion and mushrooms into the slow cooker on top of the meatballs. Set aside while preparing the gravy mixture.
  5. Mix the gravy: In a medium bowl, whisk together beef broth, brown gravy mix, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and pepper. Pour the gravy mixture evenly over the meatballs and vegetables in the slow cooker.
  6. Cook: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours until meatballs are cooked through and flavors meld.
  7. Thicken the gravy: Remove meatballs from slow cooker and set aside. If slow cooker is on low, turn to high. Mix cold water and cornstarch in a small bowl to create a slurry. Whisk the slurry into the broth in the slow cooker and stir continuously for 1-2 minutes until the gravy thickens.
  8. Combine and serve: Return the meatballs to the slow cooker, gently coat with thickened gravy, and heat for a few minutes if needed. Serve immediately for a comforting meal.

Notes

  • Using fresh ground beef and browning meatballs before slow cooking enhances flavor and texture.
  • You can substitute frozen pre-made meatballs if desired; just add them directly to the slow cooker without searing.
  • Adjust seasoning levels to taste, especially salt and pepper.
  • Serve over mashed potatoes, egg noodles, or rice for a complete meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker meatballs, brown gravy meatballs, comfort food, easy dinner, beef meatballs recipe

Find it online: https://kitchenbyclara.com/slow-cooker-meatballs-and-gravy-recipe/