Go Back

Slow Cooker Meatballs in Gravy

A comforting and effortless dish featuring tender meatballs simmered in a rich savory gravy, perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 32 oz Frozen Meatballs (Lamb or Turkey) Thawed for even cooking.
  • 2 cups Beef Broth (Low Sodium) Swanson is recommended.
  • 1 packet Brown Gravy Mix Use a brand like McCormick.
  • 1 packet Onion Soup Mix Nostalgic brand Lipton is preferred.
  • 1/2 cup Ketchup Adds sweetness and tang.
  • 2 tbsp Worcestershire Sauce For added umami flavor.
  • 2 tbsp Cornstarch Used for thickening the gravy.
  • 1/4 cup Cold Water For cornstarch slurry.
  • 1 tbsp Nonstick Spray For preparing slow cooker.
  • 1/4 cup Parsley Fresh parsley for garnish.

Method
 

Preparation
  1. Spray the slow cooker with nonstick spray.
  2. Place frozen meatballs in the slow cooker in an even layer.
  3. In a mixing bowl, combine beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce; whisk until blended.
Cooking
  1. Pour the sauce mixture over the meatballs and stir gently.
  2. Cover and set the slow cooker to low; cook for 5-6 hours.
  3. Around the 5-hour mark, check for doneness; meatballs should be heated through.
  4. Mix cornstarch with cold water to form a slurry and stir into the slow cooker; cook for an additional 10 minutes to thicken gravy.
Serving
  1. Ladle meatballs and gravy over mashed potatoes, egg noodles, or rice.
  2. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. You can add vegetables like carrots or peas halfway through cooking.