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6 servings Recipe

6 servings Recipe
Print Recipe

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5.3 from 23 reviews

When comfort calls, answer with these Slow Cooker Brown Gravy Beef Meatballs. Juicy, tender beef meatballs simmer all day in rich, savory brown gravy for a melt-in-your-mouth dinner you’ll crave again and again. Just toss in the slow cooker and let it work its magic—minimal effort, maximum flavor! Serve over mashed potatoes, rice, or buttered noodles for the ultimate cozy meal.

Ingredients

For Homemade Beef Meatballs (skip if using frozen):

  • 1 ½ pounds ground beef (80/20 is best for flavor and moisture)
  • ½ cup plain or Italian-style breadcrumbs
  • ¼ cup finely chopped onion (minced as small as possible)
  • 1 large egg, lightly beaten
  • 2 tablespoons milk (whole milk adds richness, but any type works)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (optional for brightness)

For the Gravy and Slow Cooker:

  • 28 ounces frozen homestyle beef meatballs (or the homemade version above)
  • 1 packet (0.87 oz) beef gravy mix
  • 1 cup low-sodium beef broth
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • Freshly ground black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Using Frozen Meatballs: Place frozen beef meatballs directly into the slow cooker. In a medium bowl, whisk together the beef gravy mix and beef broth until smooth. Add the cream of mushroom soup, Worcestershire sauce, garlic powder, and thyme to the bowl. Stir until everything is well combined and no lumps remain. Pour the gravy mixture evenly over the meatballs, making sure they are all coated. Cover and cook on Low for 5–6 hours or High for 2–3 hours. Stir gently halfway through cooking to ensure even coverage. Taste the gravy near the end and adjust seasoning with black pepper or salt if needed. Garnish with fresh parsley before serving for a pop of color.
  2. Using Homemade Meatballs: After browning the meatballs, transfer them to the slow cooker. Whisk the beef gravy mix with beef broth until smooth. Add the cream of mushroom soup, Worcestershire sauce, garlic powder, and thyme. Mix until creamy. Pour the gravy mixture over the meatballs, cover, and cook on Low for 4–5 hours or High for 2–3 hours. Stir gently before serving and garnish with parsley if desired.

Notes

  • Frozen meatballs save time — No need to defrost before cooking. The slow cooker’s gentle heat will warm them through without affecting texture.
  • Homemade gives you control — You can adjust seasonings, use leaner beef, or sneak in finely grated vegetables for added nutrition.
  • Sear for flavor — Browning homemade meatballs creates a Maillard reaction, giving them a richer taste and helping them hold together.
  • Gravy too thin? — Make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the slow cooker during the last 20 minutes, cooking on High until thickened.
  • Gravy too thick? — Add a splash of warm beef broth and stir until desired consistency is reached.
  • Use low-sodium broth — This keeps the dish from becoming overly salty, especially when using a gravy packet.
  • Don’t overcook — While slow cookers are forgiving, leaving meatballs for too long on High can make them tough. Stick to the recommended times.
  • Make-ahead friendly — Assemble everything in the slow cooker insert the night before, refrigerate, and start cooking the next day.
  • Freezer-friendly — Cool leftovers completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://cookedbysarah.com/cozy-slow-cooker-brown-gravy-meatballs/