Crockpot Meatballs with Gravy (Printable Version)

Tender meatballs slow-cooked in rich mushroom gravy, ideal for serving over mashed potatoes, noodles, or rice.

# 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

# How To Make It:

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 incorporated—avoid overworking the meat to keep the meatballs tender.
02 - Roll the mixture into 1½-inch meatballs using your hands and arrange them on a large plate or baking sheet.
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 - Gently lower the formed meatballs into the gravy mixture, arranging them so they are mostly submerged in the liquid.
05 - Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the meatballs are cooked through and reach an internal temperature of 160°F.
06 - In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Stir the slurry gently into the slow cooker, cover, and cook on HIGH for an additional 15 to 20 minutes until the gravy thickens to your desired consistency.
07 - Serve the meatballs and gravy hot over mashed potatoes, egg noodles, or steamed rice.

# Expert Suggestions:

01 -
  • The gravy develops this velvety richness that only happens over long, slow hours
  • Set it and forget it—dinner practically makes itself while you handle life
  • These meatballs freeze beautifully, so you can double the batch and save half for desperate nights
02 -
  • Don't crowd the meatballs when you place them in the gravy—they need space to cook evenly and absorb flavor
  • The cornstarch slurry only works if the liquid is bubbling, otherwise it'll taste chalky and never properly thicken
  • If your gravy seems too salty, don't panic—add a splash more broth or water before thickening
03 -
  • Use a cookie scoop for evenly sized meatballs that cook at the same rate
  • Let the meatballs rest in the gravy for at least 15 minutes before serving—they'll absorb even more flavor

Go Back