Creamy Rich Meatballs and Gravy Recipe (Easy Slow Cooker)

Creamy Rich Meatballs and Gravy Recipe (Easy Slow Cooker)

Learn how to make tender meatballs with abundant rich flavorful gravy using a slow cooker. This step-by-step recipe will teach you how to create a delicious appetizer or satisfying meatballs and creamy gravy sauce meal sure to impress your family and friends.

Cuisine American

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 759

Author Gina Dickson

Equipment

Ingredients

1 pound meatballs Cooked frozen or homemade. I used frozen Kirkland brand meatballs for this recipe. 1 pound of their meatballs equals approximately 23 meatballs.
2 cups beef broth
10 ½ ounces French onion soup condensed
2 cloves garlic minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/2 teaspoon pepper

Gravy Thickener

2 cups heavy whipping cream
2 tablespoons cornstarch

Instructions

Place already cooked meatballs in the slow cooker. Pour in the beef broth, condensed French onion soup, minced garlic, Worcestershire sauce, bay leaf, salt, and pepper. Give it a good stir to ensure everything is well combined.
1 pound meatballs, 2 cups beef broth, 10 ½ ounces French onion soup condensed, 2 cloves garlic minced, 1 tablespoon Worcestershire sauce, 1 bay leaf, 1/4 teaspoon salt, 1/2 teaspoon pepper
Place the lid on the slow cooker and cook on high for 4 hours or low for 6 hours.
30 minutes before the cooking time is done, carefully remove the bay leaf and discard. Combine 2 tablespoons of cornstarch in a jar with 1 pint of heavy whipping cream. Shake vigorously until the cornstarch is completely dissolved. Stir the mixture into the slow cooker. Stir to combine whipping cream slurry with the meatball sauce. Cover, and set the slow cooker to high. Continue cooking for an additional 30 minutes or until the gravy has thickened to your desired consistency.
2 cups heavy whipping cream, 2 tablespoons cornstarch

Notes

Can I adjust the thickness of the gravy?

Yes, you can easily adjust the consistency if you prefer a thicker gravy. Double the cornstarch from 2 to 4 tablespoons when making the whipping cream slurry.

You could also carefully remove most of the sauce from the slow cooker after cooking and put it in a pan. Bring to a boil on your stove, and add the whipping cream slurry. Bring back to a boil, whisking continually while it comes back to a boil. This is a faster way to make your gravy thick and rich.

What To Do With Leftover Meatballs

Leftover meatballs can be used for a quick and easy dinner on a busy night.

Refrigeration:

Allow the meatballs to cool down to room temperature before storing.
Transfer the meatballs to an airtight container or place them in a resealable plastic bag.
Seal the container or bag tightly to prevent air exposure.
Label the container with the date to track freshness, Store leftovers in the refrigerator.
Meatballs and gravy can be stored in the refrigerator for 3-4 days.

Reheating Meatballs

For refrigerated meatballs, reheat them in the microwave or on the stovetop until heated through.
For frozen meatballs, thaw them in the refrigerator overnight before reheating them using your preferred method.

Safety Tip: Remember to discard any meatballs left at room temperature for more than 2 hours to ensure food safety.

Nutrition