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Crockpot Meatballs and Gravy Recipe

Crockpot Meatballs and Gravy Recipe
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★★★★★

4.7 from 22 reviews

A comforting and hearty Crockpot Meatballs and Gravy recipe featuring tender homemade beef meatballs simmered in a rich mushroom and onion gravy. Perfect for a cozy family dinner, this slow-cooked dish is easy to prepare and pairs beautifully with egg noodles for a classic, flavorful meal.

Ingredients

Scale

Meatballs

  • 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

Gravy and Sauce

  • 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)

Instructions

  1. Prepare meatball mixture: In a large bowl, combine ground beef, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into 24-30 equal-sized meatballs. If using frozen meatballs, skip this step.
  2. Brown meatballs: Heat a small amount of olive oil in a cast iron skillet over medium heat. Add the meatballs and brown them on all sides, ensuring not to cook them through. This step adds flavor and seals in juices.
  3. Sauté vegetables: Place the browned meatballs in the slow cooker. Leave any pan juices in the skillet. Add sliced mushrooms and diced onions to the skillet and cook until the onions become translucent. Add minced garlic and cook for an additional minute until fragrant.
  4. Combine broth and deglaze: Pour beef broth and Worcestershire sauce into the skillet. Use a wooden spatula to scrape up any browned bits from the bottom of the pan, enhancing the flavor of the gravy. Pour this mixture into the slow cooker over the meatballs and vegetables.
  5. Slow cook: Cover and cook on high for 4 hours or on low for 6-8 hours, allowing flavors to meld and meatballs to become tender.
  6. Thicken gravy: About 20 minutes before the cooking time ends, whisk together cornstarch and heavy whipping cream until smooth. Ladle some hot broth from the slow cooker into this mixture and whisk again to temper.
  7. Finish sauce: Pour the cornstarch-cream mixture into the slow cooker and gently stir to combine without breaking the meatballs. Cover and let it cook for the remaining 20 minutes to thicken the gravy.
  8. Serve: Prepare egg noodles according to package instructions. Serve the meatballs and gravy over the noodles, garnished with chopped parsley if desired for a fresh flavor boost.

Notes

  • Skipping browning and sautéing steps may save time but could reduce depth of flavor.
  • The cornstarch thickening step is optional but recommended for a richer gravy consistency.
  • For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
  • Frozen meatballs can be used; add an additional hour to the cooking time if using frozen.
  • Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: Crockpot meatballs, slow cooker meatballs, beef meatballs recipe, meatballs and gravy, mushroom gravy meatballs, comfort food, easy dinner, family meal

Find it online: https://thefoodrecipe.com/crockpot-meatballs-and-gravy-recipe/