Crockpot Meatballs and Gravy

Crockpot meatballs and gravy is an easy slow cooker dinner that turns simple, already-cooked meatballs into a full family meal with a thick, savory gravy, ready to serve over mashed potatoes or rice.

Course Dinner, main course

Cuisine American

Keyword comfort food, creamy, meatballs, slow cooker

Prep Time 5

Cook Time 4

Total Time 4 5

Servings 1/4 pound meatballs with gravy

Calories 759

Author Gina Dickson

Equipment

Ingredients

1 pound cooked meatballs thawed if frozen (use high quality, low fat meatballs for the best flavor)
2 cups beef broth
10.5 ounces French onion soup condensed (canned)
2 cloves garlic minced (jarred minced garlic works in a pinch)
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups heavy whipping cream
2 tablespoons cornstarch

Instructions

Combine and Cook

Place the cooked meatballs in a 6-quart slow cooker. Add the beef broth, condensed French onion soup, minced garlic, Worcestershire sauce, bay leaf, salt, and pepper. Stir well to combine.
1 pound cooked meatballs, 2 cups beef broth, 10.5 ounces French onion soup, 2 cloves garlic, 1 tablespoon Worcestershire sauce, 1 bay leaf, 1/4 teaspoon salt, 1/2 teaspoon pepper
Cover and cook on high for 4 hours. Do not cook on low, the gravy will not thicken properly with this method.

Thicken the Gravy

About 30 minutes before the cook time is done, remove and discard the bay leaf.
2 cups heavy whipping cream, 2 tablespoons cornstarch
In a jar, combine the heavy whipping cream and cornstarch. Shake vigorously until the cornstarch is fully dissolved with no lumps.
Stir the cream mixture into the slow cooker. Cover and continue cooking on high for the remaining 30 minutes, or until the gravy has thickened and coats the back of a spoon.

Notes

Variation

For a thicker gravy, double the cornstarch to 4 tablespoons in the slurry. For a faster method, remove most of the sauce to a saucepan after cooking, bring it to a boil, whisk in the cream slurry, and bring back to a boil, whisking continually until thickened.

Storage: Store in an airtight, sealed container in the refrigerator for 3 to 4 days.

Reheating: Reheat in the microwave or on the stovetop until heated through. If you are serving the meatballs for dinner, you could place them back in a crock pot on high and reheat for an hour or so, then turn it to warm when ready to serve.

Freezing: Freezing is not recommended once the meatballs are cooked in the gravy. The cream in the gravy separates when thawed.

Nutrition