Name: Crockpot Meatballs and Gravy Recipe
Prep time: 20 min
Cook time: PT-488587H31M9S
Total time: PT-488587H31M9S
Cuisine: American
Ingredients: 2 lbs. ground beef; 2 large eggs; 2/3 cup breadcrumbs; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1 tsp pepper; 3 cups beef broth; 1 lb mushrooms, sliced; 1/2 cup onions, diced; 3 tbsp butter; 2 tbsp minced garlic; 1 tbsp Worcestershire sauce; 3 tbsp cornstarch (optional, for thickening); 1/2 cup heavy whipping cream; 2 tbsp parsley, chopped (optional, for garnish)

Jump to Recipe

If you’ve ever wished for a cozy, soul-satisfying meal that does all the hard work for you, then this Crockpot Meatballs and Gravy recipe is about to become your new best friend. Imagine tender, juicy meatballs swimming in a rich, velvety mushroom and onion gravy, slow-cooked to perfection so every bite melts in your mouth. It’s comfort food at its finest, effortlessly bringing warm family vibes to your dinner table with minimal fuss. Whether you’re craving a hearty weeknight meal or a dish to impress without the stress, this recipe checks all the boxes beautifully.

Crockpot Meatballs and Gravy Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but essential, each playing a crucial role in layering flavors, building the perfect texture, and giving your dish that inviting appearance. From the savory beef to the earthy mushrooms and creamy finishing touch, everything works in harmony.

2 lbs. ground beef: The star protein that forms tender, juicy meatballs.
2 large eggs: Acts as the binder, keeping meatballs together perfectly.
2/3 cup breadcrumbs: Adds texture and helps the meatballs stay moist.
2 tsp garlic powder: Provides a warm, pungent base flavor throughout the meatballs.
1 tsp onion powder: Enhances depth and subtle sweetness in every bite.
1 tsp salt: Brings out and balances the natural flavors of the beef.
1 tsp pepper: Adds a gentle kick of heat and earthiness.
3 cups beef broth: The flavorful liquid foundation for the rich gravy.
1 lb mushrooms: Sliced for earthiness and a tender texture in the gravy.
1/2 cup onions (diced): Gives sweetness and aromatic depth when sautéed.
3 tbsp butter: Used to sauté veggies, adding a silky richness.
2 tbsp minced garlic: Intensifies savory notes with fresh pungency.
1 tbsp Worcestershire sauce: Brings umami and a subtle tang to the gravy.
2 tbsp parsley (optional): Fresh, bright garnish to awaken the dish.
3 tbsp cornstarch (optional): For thickening the gravy to that perfect consistency.
1/2 cup heavy whipping cream: Adds luscious creaminess that rounds out the gravy beautifully.

How to Make Crockpot Meatballs and Gravy

Step 1: Prepare and Brown the Meatballs

Start by mixing the ground beef with eggs, breadcrumbs, and the seasonings – garlic powder, onion powder, salt, and pepper – until just combined. Form these into evenly sized balls, about 24 to 30 in total. Browning them in a hot skillet with a little olive oil seals in their juices and adds a beautiful caramelized flavor, but be careful not to cook them through just yet.

Step 2: Sauté Mushrooms and Onions

After removing the meatballs, toss sliced mushrooms and diced onions into the same skillet, keeping all those flavorful browned bits stuck to the pan. Cook until the onions are translucent and the mushrooms soften. Add minced garlic for an extra minute to release its aroma – this step builds the foundation for the gravy’s deep taste.

Step 3: Combine Broth and Flavorings

Pour in the beef broth and Worcestershire sauce, then gently scrape the pan with a wooden spatula to lift all those browned bits. It might seem small, but this is the secret that infuses the liquid with incredible flavor. Carefully transfer this mixture into your slow cooker along with the browned meatballs.

Step 4: Slow Cook to Perfection

Set your slow cooker on high for 4 hours or low for 6 to 8 hours. During this time, the meatballs will soften and soak up all those savory juices, while the mushrooms and onions enrich the gravy’s texture. The whole house will soon be filled with an irresistible aroma.

Step 5: Thicken the Gravy

About 20 minutes before serving, whisk together the cornstarch with the heavy whipping cream until smooth. Gradually add some hot broth from the crockpot to this mixture, whisking again to avoid lumps. Pour this creamy mixture back into the slow cooker and gently stir without breaking the meatballs. This finishing touch gives you a luscious, thick gravy that clings perfectly to each bite.

How to Serve Crockpot Meatballs and Gravy

Garnishes

A sprinkle of fresh, chopped parsley is all you need to brighten up the plate and add a pop of color. The freshness contrasts beautifully with the rich gravy and gives a hint of herbal lift that awakens your senses with every forkful.

Side Dishes

This dish shines when paired with classic egg noodles, mashed potatoes, or even creamy polenta. Each choice soaks up the gravy wonderfully, turning every mouthful into a perfect blend of flavors and textures. For a veggie boost, steamed green beans or roasted carrots make great companions.

Creative Ways to Present

Want to impress guests or make it more casual? Serve the Crockpot Meatballs and Gravy over a baked potato for an indulgent twist, or stuff the meatballs into crusty rolls with extra gravy for comforting sliders. Leftovers also make fantastic meatball subs or a topping for toasted bread as an appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crockpot Meatballs and Gravy in an airtight container in the refrigerator for up to 3 to 4 days. The flavors continue to deepen overnight, making it just as tasty the next day.

Freezing

This recipe freezes wonderfully. Portion the meatballs and gravy into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to keep the meatballs intact and the gravy silky. If it thickens too much, add a splash of beef broth or water. Microwave reheating works in a pinch but be careful to avoid drying out the meatballs.

FAQs

Can I use frozen meatballs for this recipe?

Absolutely! If you’re short on time, frozen pre-made meatballs can be used. Just skip the initial mixing and browning steps and add them directly to the slow cooker before starting with the mushrooms and onions.

Is it necessary to brown the meatballs first?

Browning the meatballs adds flavor and texture, but if you’re in a hurry, you can skip this step, and the meatballs will still cook through in the slow cooker. Just keep in mind that you might miss out on that extra caramelized flavor layer.

Can I make this recipe dairy-free?

Yes! You can replace the heavy whipping cream with coconut cream or a non-dairy milk thickened with cornstarch. Butter can also be swapped out for a dairy-free alternative when sautéing the veggies.

How thick should the gravy be?

The gravy should be thick enough to coat the back of a spoon but still silky and smooth so it drapes nicely over the meatballs and sides. Adjust the amount of cornstarch based on your preference for thickness.

Can I add other vegetables to the gravy?

Definitely! Carrots, peas, or even diced bell peppers can be added during the sauté step or into the slow cooker, adding extra flavor, nutrition, and color to the dish.

Final Thoughts

This Crockpot Meatballs and Gravy recipe is a total game-changer for anyone craving comfort food that’s as effortless as it is delicious. I love how it fills the kitchen with warm, inviting aromas and turns into a dish everyone eagerly gathers around. Whether you’re a longtime fan of hearty crockpot meals or trying it for the first time, I promise this recipe will quickly become a staple in your recipe box. So go ahead and dive in — your taste buds and your family will thank you!

Crockpot Meatballs and Gravy Recipe

★★★★★

5.1 from 5 reviews

Author: lilan
Total Time: 4 hours 20 minutes to 8 hours 20 minutes
Yield: Serves 6-8 1x
Diet: Halal

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Description

This Crockpot Meatballs and Gravy recipe offers a comforting, hearty, and flavorful meal perfect for busy weeknights. Tender homemade beef meatballs simmer slowly in a rich mushroom and onion gravy enhanced with garlic, Worcestershire sauce, and a touch of cream. Easily prepared with simple ingredients and made using a slow cooker, this dish pairs beautifully with egg noodles and is sure to satisfy the whole family.

Instructions

Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined. Form mixture into 24-30 equal-sized meatballs. If using frozen meatballs, skip this step and the next.
Brown Meatballs: Heat a small amount of olive oil in a cast iron or heavy skillet over medium heat. Add the formed meatballs and brown them on all sides without cooking through completely. This helps to seal in juices and develop flavor.
Transfer to Slow Cooker & Sauté Vegetables: Place the browned meatballs into the slow cooker, leaving any pan juices behind. In the same skillet, add butter, then sauté sliced mushrooms and diced onions until onions turn translucent. Add minced garlic and cook for an additional minute to release flavors.
Add Broth and Sauce: Pour in beef broth and Worcestershire sauce into the skillet. Use a wooden spatula to scrape up any browned bits from the bottom of the pan, incorporate these flavorful bits into the mixture, then transfer everything into the slow cooker over the meatballs.
Slow Cook: Cover and cook on high for 4 hours or on low for 6-8 hours, allowing flavors to meld and meatballs to finish cooking thoroughly.
Prepare Thickening Mixture: About 20 minutes before the cooking time is over, whisk together cornstarch and heavy whipping cream until smooth.
Thicken Gravy: Remove the slow cooker lid. Ladle some hot broth into the cornstarch and cream mixture gradually, whisking to temper it. Pour this back into the slow cooker and gently stir, taking care not to break apart the meatballs. Cover and continue to cook until gravy thickens.
Serve: Boil egg noodles or your choice of side on the stove while gravy thickens. Serve the meatballs and gravy over the noodles, garnished with chopped parsley for a fresh finish.

Notes

For convenience, you can use store-bought frozen meatballs, but browning fresh meatballs adds extra flavor.
If you prefer a thicker gravy, adjust the cornstarch quantity accordingly or cook a bit longer uncovered to reduce.
Substitute heavy cream with half-and-half or milk for a lighter option, though the gravy will be less rich.
Serve with egg noodles, mashed potatoes, or rice for a complete meal.
For a dairy-free version, omit the cream and use a cornstarch slurry with broth only.
Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.

Prep Time: 20 minutes
Cook Time: 4-8 hours (slow cooker)
Category: Main Course
Method: Slow Cooking
Cuisine: American