Slow Cooker Meatballs and Gravy Recipe

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These meatballs are good, plain and simple. You toss everything in the slow cooker and let it go. No fuss, no standing over the stove. I started using my slow cooker years ago when the kids were little, and I haven’t stopped since. It’s the kind of thing that keeps supper easy, and your house smelling wonderful all afternoon.

This one’s a regular around here. Good for busy days, potlucks, or when the grandkids stop by hungry. It makes plenty and tastes even better the next day. Everybody loves meatballs, and this version is about as easy as it gets.

Why Folks Like This Recipe

• You use frozen meatballs, so there’s hardly any prep.
• The gravy’s tasty and rich.
• Good on mashed potatoes, rice, noodles, or just with toothpicks for a snack.
• Takes just a few things from the pantry.

What You’ll Need

• 3 pounds frozen meatballs
• 2½ cups beef broth
• 1 packet brown gravy mix
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon dried minced onions
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes

What You’ll Need

• 8-quart slow cooker
• Measuring cups and spoons
• Non-stick spray

How To Make It

1. Get the slow cooker ready
   Spray the inside of an 8-quart crock pot with nonstick spray.
2. Add everything
   Dump in the frozen meatballs. Add the broth, gravy mix, Worcestershire, ketchup, onions, garlic, pepper, and red pepper. Stir it up a little.
3. Cook it slow
   Put the lid on and cook on high for 3 hours. The meatballs should be hot and the gravy nice and thick.
4. If it’s too thin
   Mix 1 teaspoon cornstarch with 2 teaspoons water and stir it in. Let it cook a bit longer to thicken.

Helpful Tips and Little Changes

• Spray your slow cooker so cleanup’s easier.
• Use beef, turkey, or chicken meatballs. Whatever you like.
• Add a little sour cream at the end if you want a creamy gravy.
• Toss on some green onions before serving if you have ’em.

What to Serve With It

• Mashed potatoes
• Rice
• Noodles
• Crusty bread
• Salad
• Sub rolls for sandwiches

Leftovers & Questions

• Storing: Keep in the fridge for 3 to 4 days.
• Reheating: Warm it up in the slow cooker on low or in the microwave.
• Can I use homemade meatballs? Sure can, just make sure they’re cooked first.
• Do I have to thaw the meatballs? Nope. Toss ’em in frozen.
• Why do homemade ones fall apart? Usually it’s too much or not enough breadcrumbs.

Nutrition (Just so you know)

About 370 calories per serving. 24g protein, 29g fat, 2g carbs. Sodium is 373mg.
Note: This is just an estimate. Use a calculator if you need exact numbers.

Give It a Try

It’s one of the easiest meals I make, and it always disappears fast. If you’ve got a slow cooker and a bag of meatballs, you’ve got supper. Go ahead and make it. Bet you’ll be making it again soon.