Slow Cooker Meatballs and Gravy

Slow Cooker Meatballs and Gravy are the ultimate set-it-and-forget-it comfort food, simmered low and slow until everything is tender and savory. This cozy dinner is perfect for busy days when you want something homemade on the table.

Serve it over mashed potatoes or homemade egg noodles for an easy, hearty meal.

Slow Cooker Meatballs on mashed potatoes

Holly’s Recipe Highlights: Slow Cooker Meatballs

Flavor: Rich, savory meatballs simmered in a creamy French onion gravy create a deep flavor with hints of garlic, Worcestershire, and sweet caramelized onion in every bite.

Recommended Tools: A 6-quart slow cooker and a skillet.

Serving Suggestions: Serve these meatballs spooned over garlic ranch mashed potatoes, homemade egg noodles, or rice, with a simple veggie.

Total Time: 4 hrs 30 mins Serves: 4 Cooking Method: Slow Cooker

Ingredient Notes for Slow Cooker Meatballs

whipping cream , broth , French onion soup , onion , garlic , bay leaf , Worcestershire , meatballs with labels to make Slow Cooker Meatballs

Meatballs: Frozen meatballs are a great shortcut and can go straight in from frozen with no extra prep. Homemade meatballs work too, and a quick browning before cooking helps them hold their shape and adds even more flavor to the gravy.
Condensed French Onion Soup: This is the shortcut that really brings everything together, adding deep onion flavor and built-in seasoning to make the gravy rich and flavorful.
Beef Broth: Adds savory body to the gravy. Use a low-sodium broth, as the condensed soup and meatballs can already be heavily salted.
Cream: Heavy cream makes the gravy rich, silky, and extra comforting, while half-and-half can be used for a lighter option, though the sauce will turn out a bit thinner.
Worcestershire: Worcestershire sauce adds that deep, savory, steakhouse-style flavor that really rounds out the gravy. Soy sauce can work in a pinch; use a little less since it’s saltier.

Make it Quicker: Frozen, fully cooked meatballs make this the fastest version, and they hold up beautifully in the slow cooker.
For Homemade Meatballs: Brown them first so they stay together better and taste beefier.
Slice Onions Thinly: This helps them melt into the gravy as they cook.
For a Smoother Gravy: Whisk the cornstarch with cold water before adding it so it blends in cleanly.
For a Deeper Flavor: Add a few sautéed mushrooms or an extra splash of Worcestershire near the end.

taking Slow Cooker Meatballs and Gravy out of the slow cooker

Store, Freeze, Reheat

Keep leftovers in an airtight container in the refrigerator for up to 4 days and freeze for up to 3 months. Thaw overnight in the fridge when possible.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the gravy has thickened.

Best Sides For Meatballs and Gravy

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Total Time 4 hours 30 minutes

If making homemade meatballs, combine the meat mixture and roll into 36 meatballs. Lightly brown in a skillet over medium high heat, cooking in batches if needed. They do not need to be cooked through. (Frozen meatballs do not need to be browned).
Remove the meatballs and place in the bottom of a 6qt slow cooker (frozen fully cooked meatballs can be added right from frozen).
Add the onions to the pan with butter and cook over medium heat until softened, about 4 minutes.
Place onions in the slow cooker. Add all remaining ingredients except cornstarch and stir. Cook on low for 8 hours or on high for 4 hours.
Remove bay leaf and discard. Combine 2 tablespoons cornstarch with 2 tablespoons water. Stir into the slow cooker and cover. Cook 15 minutes or until thickened.

To Make Homemade Meatballs:
Combine the following in a large bowl. Divide into 36 meatballs.

1½ pounds lean ground beef
⅓ cup Italian breadcrumbs
¼ cup milk
½ teaspoon each onion and garlic powder
1 egg
¼ cup fresh parsley, chopped
salt & pepper

Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Store in a freezer-friendly container in the freezer for up to 3 months. Thaw in the fridge overnight or on low heat on the stovetop.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Slow Cooker

Cuisine American

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