Crockpot Meatballs in Gravy (Printable version)
Tender beef meatballs simmer in savory brown gravy in the crockpot for an easy, comforting weeknight main.
# Ingredient list:
→ 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)
# Directions:
01 - In a large mixing 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 portions.
03 - Heat a thin layer of oil in a skillet over medium-high heat. Brown the meatballs in batches, turning every 2 to 3 minutes per side until a golden crust forms. This step enhances both texture and depth of flavor.
04 - Arrange the meatballs in a single 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.
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 tender.
07 - Stir in the heavy cream. If the gravy needs thickening, add the cornstarch slurry and stir well. Cook on HIGH for an additional 10 to 15 minutes until the gravy reaches the desired consistency.
08 - Taste and adjust seasoning as needed. Serve hot over mashed potatoes, egg noodles, or steamed rice.
# Expert Tips:
01 -
- The gravy practically builds itself while you go about your day and the result tastes like you stood over a stove for hours.
- It turns the cheapest ground beef into something that feels like Sunday dinner even on a random Wednesday.
02 -
- Skip the browning step if you are in a rush but know that you lose a layer of flavor that is hard to get back.
- Resist stirring during cooking because the meatballs are fragile until they set and you will end up with crumbly stew instead.
03 -
- Use a cookie scoop to portion the meatballs so they are all the same size and cook evenly without guesswork.
- The cornstarch slurry should be mixed right before you add it because it settles fast and you will get clumps otherwise.