Crockpot Meatballs in Gravy (Print Version)
Tender beef meatballs simmered in a rich brown gravy, ideal over mashed potatoes, noodles, or rice.
# What You'll Need:
→ Meatballs
01 - 1½ lbs ground beef
02 - ½ cup breadcrumbs
03 - ¼ cup whole milk
04 - 1 large egg
05 - ½ small onion, finely chopped
06 - 2 cloves garlic, minced
07 - ¼ cup grated Parmesan cheese
08 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
09 - 1 tsp kosher salt
10 - ½ 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 - ½ tsp onion powder
17 - ½ tsp garlic powder
18 - ¼ cup heavy cream
19 - 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry, as needed)
# How to Make It:
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 with your hands until just incorporated, being careful not to overwork the meat.
02 - Roll the mixture into 1½-inch meatballs, yielding approximately 20 to 24 uniform portions. Arrange them on a parchment-lined tray as you work.
03 - For deeper flavor and improved texture, heat a thin layer of oil in a large skillet over medium-high heat. Brown the meatballs in batches, approximately 2 to 3 minutes per side, until a golden crust forms. Transfer to the slow cooker.
04 - Arrange all the meatballs in an even layer at the bottom of the crockpot. If you skipped the browning step, place the raw meatballs directly into the slow cooker.
05 - In a medium bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, soy sauce, dried thyme, onion powder, and garlic powder until smooth and well blended.
06 - Pour the gravy mixture evenly over the meatballs in the slow cooker, ensuring they are mostly submerged. Gently shake the crockpot to settle the liquid.
07 - Cover and cook on the LOW setting 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.
08 - During the last 15 minutes, stir in the heavy cream. If the gravy needs thickening, drizzle in the cornstarch slurry while stirring gently. Turn the heat to HIGH and cook for an additional 10 to 15 minutes until the gravy reaches your desired consistency.
09 - Taste the gravy and adjust salt and pepper as needed. Serve the meatballs and gravy hot over mashed potatoes, egg noodles, or steamed rice.
# Expert Advice:
01 -
- The gravy tastes like it took all day to build from scratch, but honestly the crockpot does ninety percent of the work for you.
- These meatballs freeze beautifully, so you can make a double batch and thank yourself on some exhausted future weeknight.
02 -
- Overmixing the meatball mixture is the fastest way to end up with dense, rubbery orbs that nobody goes back for seconds on.
- The gravy will look thin when you first pour it in, but trust the process because it concentrates and thickens during the slow cook.
03 -
- A cookie scoop makes uniformly sized meatballs faster than rolling by hand and helps them cook evenly.
- Keep a small ladle of warm gravy aside to pour over the meatballs right before serving, because the ones on top always dry out a bit while waiting.