Crockpot Meatballs Gravy (Printable)
Tender slow-cooked meatballs in rich, savory gravy—ideal over mash, noodles, or rice for a comforting meal.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef
02 - ½ lb ground pork
03 - ½ cup breadcrumbs
04 - ⅓ cup whole milk
05 - 1 large egg
06 - ½ small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 teaspoon kosher salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon dried oregano
11 - ½ teaspoon dried parsley
→ Gravy
12 - 2 cups beef broth
13 - 1 can (10.5 oz) condensed cream of mushroom soup
14 - 2 tablespoons Worcestershire sauce
15 - 1 tablespoon Dijon mustard
16 - ½ teaspoon onion powder
17 - ½ teaspoon garlic powder
18 - Salt and pepper to taste
19 - 2 tablespoons cornstarch
20 - 2 tablespoons cold water
# Steps:
01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, minced garlic, salt, pepper, oregano, and parsley. Mix gently until just combined, being careful not to overwork the meat.
02 - Shape the mixture into uniform 1½-inch meatballs and arrange them on a large plate or tray.
03 - In the slow cooker insert, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper until smooth and well blended.
04 - Carefully place the formed meatballs into the gravy mixture, ensuring they are mostly submerged in the liquid.
05 - Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the meatballs are cooked through and tender.
06 - If a thicker gravy is desired, whisk together cornstarch and cold water in a small bowl to create a slurry. Stir the slurry gently into the slow cooker, cover, and cook on HIGH for an additional 15 to 20 minutes until the gravy reaches the desired consistency.
07 - Serve the meatballs and gravy hot over mashed potatoes, egg noodles, or steamed rice.
# Expert Advice:
01 -
- The gravy practically builds itself while you go about your day and comes back rich and deeply savory without any stirring or fussing.
- Using both ground beef and ground pork makes the meatballs incredibly tender and keeps them from drying out over a long slow cook.
02 -
- Do not skip the step of mixing the meat by hand gently because overmixed meatballs turn out rubbery and dense no matter how long they simmer.
- The gravy will look thin when you first mix it but it concentrates and deepens over those six hours so resist the urge to add more seasoning until the end.
03 -
- Let the shaped meatballs rest in the fridge for fifteen minutes before adding them to the Crockpot because chilled meatballs hold their shape much better during the long cook.
- Taste the gravy right before serving and adjust the salt and pepper because slow cookers mute seasoning and a final pinch of salt can transform the whole dish.