This Meatballs and Gravy recipe is budget-friendly and easy to make, you will need butter, onion, meatballs, beef broth, and condensed French onion soup.

To make Meatballs and Gravy in your slow cooker or crockpot, simply place all ingredients except the cornstarch into the cooker. Set to cook on low for 8 hours or high for 4 hours, then thicken with cornstarch mixed with water.

Enjoying this dish after a long day feels like a warm hug, perfect for unwinding and relishing a home-cooked meal without the fuss.

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Can I Use Fresh Meatballs Instead of Frozen?

Yes, you can use fresh meatballs instead of frozen. Simply prepare your meat mixture, shape into balls, and sear until browned. Fresh meatballs often have a juicier, more tender texture compared to frozen ones, enhancing the overall dish.

Slow Cooker Meatballs And Gravy Ingredients

• 1 tablespoon butter
• 1 medium onion, sliced
• 24 ounces frozen meatballs, or use the homemade meatball recipe below
• 10 ½ ounces beef broth
• 10 ½ ounces condensed French onion soup
• ½ cup heavy whipping cream
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Salt and pepper, to taste

To Thicken Gravy

• 2 tablespoons cornstarch

How To Make Slow Cooker Meatballs And Gravy

1. Prepare meatballs: If making homemade meatballs, mix your meat ingredients thoroughly and shape them into 36 balls. Sear the meatballs in a skillet over medium-high heat until just browned, but not cooked through. For frozen meatballs, skip this step.
2. Transfer meatballs: Place the browned or frozen meatballs into a 6-quart slow cooker.
3. Cook onions: In the same skillet, add butter and sliced onions. Sauté over medium heat until onions are soft and translucent, about 4 minutes. Then, transfer the onions to the slow cooker.
4. Combine ingredients: To the slow cooker, add beef broth, condensed French onion soup, heavy whipping cream, minced garlic, Worcestershire sauce, bay leaf, and season with salt and pepper. Stir to mix everything well.
5. Set to cook: Cover the slow cooker and set to cook on low for 8 hours or on high for 4 hours.
6. Remove bay leaf: After cooking, take out the bay leaf from the slow cooker and discard it.
7. Thicken gravy: Mix 2 tablespoons of cornstarch with equal parts water until smooth. Stir this slurry into the slow cooker. Cover and let cook for an additional 15 minutes, or until the gravy thickens.

Recipe Tips

• Check meatball doneness: Use a meat thermometer to ensure your meatballs reach an internal temperature of 165°F, which is safe for consumption.
• Manage thickness: If the gravy is too thick after cooking, thin it by stirring in a bit more beef broth until the desired consistency is reached.
• Enhance flavor: Consider adding a splash of red wine to the onion sauté to deepen the gravy’s flavor complexity without overpowering the dish.
• Avoid sticking: To prevent meatballs from sticking to the slow cooker, you can lightly grease the inside of the cooker with cooking spray before adding ingredients.

How Long Should I Let the Meatballs Cook to Ensure They’re Fully Cooked?

Let the meatballs cook on low for 8 hours or on high for 4 hours to ensure they’re fully cooked. Using a meat thermometer, check that they reach an internal temperature of 165°F. This guarantees that the meatballs are safe to eat and perfectly tender.

Recipe Variations

• Spice it up: Add red pepper flakes or a dash of cayenne to the meat mixture or gravy for a spicy kick that enhances the meatballs’ robust flavor.
• Go lean: Swap the ground beef for ground turkey or chicken to create a lighter version of this dish, adjusting spices as needed to complement the milder meat.
• Add veggies: Mix chopped spinach or grated carrots into your homemade meatballs for an added nutritional boost that blends seamlessly with the other flavors.
• Change the sauce: Try using mushroom soup instead of onion soup for a different flavor profile that still offers a rich and creamy gravy.
• Make it gluten-free: Use gluten-free breadcrumbs in your meatballs and a cornstarch slurry in place of traditional flour to thicken the gravy for a gluten-free version of this dish.

What To Serve With Meatballs And Gravy

Serve your Meatballs and Gravy with vibrant sides like garlic parmesan roasted broccoli, creamy polenta, sweet potato mash, sautéed spinach, and buttered peas.

You can also pair it with apple walnut salad or cranberry pecan slaw for a fresh contrast.

How To Store Leftover Meatballs And Gravy

In The Fridge:

Store leftover Meatballs and Gravy in an airtight container. They will keep well for up to three days. I always make sure to cool them to room temperature before sealing them to maintain freshness.

In The Freezer:

You can freeze Meatballs and Gravy for up to three months. Use a freezer-safe container or bag. Thaw in the fridge overnight before reheating. I prefer using containers to prevent freezer burn.

How To Reheat Leftover Meatballs And Gravy

Reheat your leftover Meatballs and Gravy by simmering on the stove over low heat until hot. Stir occasionally to keep the meatballs from sticking. This method helps preserve the texture of the meatballs and the richness of the gravy.

Check out More Slow Cooker Recipes:

• Slow Cooker Shakshuka
• Slow Cooker Sweet Potato Curry
• Slow Cooker Healthy Chicken Korma