Crockpot Meatballs Gravy (Printable)
Tender beef meatballs in rich mushroom brown gravy, perfect over mashed potatoes, noodles, or rice.
# What You Need:
→ For the 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
→ 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 water (slurry, as needed)
# How To Make:
01 - In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Parmesan cheese, parsley, salt, and black pepper. Mix gently until just combined, 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. 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 meatballs in an even layer at the bottom of the crockpot.
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 mixture evenly over the meatballs in the slow cooker.
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 reach an internal temperature of 160°F.
07 - Stir in the heavy cream. If the gravy is too thin, add the cornstarch slurry, stirring well to incorporate. Cook on HIGH for an additional 10 to 15 minutes until the gravy thickens to your desired consistency.
08 - Taste and adjust seasoning as needed. Serve hot over mashed potatoes, egg noodles, or steamed rice.
# Expert Tips:
01 -
- The gravy tastes like it took all day to build depth, but the crockpot does almost everything for you.
- These meatballs are tender enough to cut with a fork and the sauce clings to mashed potatoes like it was born there.
02 -
- Overmixing the meatball mixture is the fastest way to end up with dense, rubbery orbs instead of tender ones, so use a light hand.
- The gravy will look thin when you first pour it in but it thickens as the meatballs release their juices and everything simmers together.
03 -
- A quick ice cream scoop makes perfectly uniform meatballs and saves your hands from getting coated in cold meat mixture.
- Browning the meatballs is technically optional but it builds a layer of flavor that turns a good dish into one people request by name.