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Slow Cooker Meatballs in Gravy

A comforting dish featuring tender meatballs in a rich, savory gravy, perfect for family dinners and gatherings.
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Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Frozen meatballs (lamb or turkey) Choose high-quality brands like Amy’s or Trader Joe’s for rich flavors.
  • 2 cups Beef broth (low sodium) Brands like Swanson or College Inn are great options.
  • 1 packet Brown gravy mix McCormick’s mix is a household favorite or you can make your own.
  • 1 packet Onion soup mix Lipton’s onion soup mix provides classic flavor; use low-sodium if needed.
  • 1/2 cup Ketchup A high-quality brand like Heinz is recommended.
  • 2 tablespoons Worcestershire sauce Look for gluten-free options if necessary.
  • 2 tablespoons Cornstarch Used for thickening the gravy.
  • 1/4 cup Cold water To create a slurry for thickening.
  • 1 spray Nonstick spray For easy cleanup.
  • 1 tablespoon Parsley For garnish.

Method
 

Preparation
  1. Start by spraying the slow cooker with nonstick spray.
  2. Place your frozen meatballs in the slow cooker, ensuring they’re spread evenly.
  3. In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
  4. Pour the mixture over the meatballs and gently stir to ensure they're well-coated.
Cooking
  1. Cover the slow cooker and set it to cook on low for 5-6 hours.
  2. Check for doneness; the meatballs should be piping hot and the gravy slightly thickened.
Thickening the Gravy
  1. Mix cornstarch with cold water to form a slurry.
  2. Stir the slurry into the slow cooker and let it cook for an additional 10 minutes to thicken.
Serving
  1. Serve over creamy mashed potatoes, egg noodles, or fluffy rice.
  2. Garnish with freshly chopped parsley.

Notes

Use room temperature meatballs for the best result. Sauté onions and garlic for added flavor if you have time. Leftovers can be stored in an airtight container for up to 3 days in the fridge or 3 months in the freezer.