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Slow cooker meatballs and gravy served in a bowl

Slow Cooker Meatballs And Gravy

A comforting slow-simmered meal of meatballs in savory gravy that's perfect for chilly nights and family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the gravy
  • 10.5 ounces cream of mushroom soup Substitute with homemade mushroom gravy if preferred.
  • 1 packet brown gravy mix Choose gluten-free if necessary.
  • 1 cup water Can substitute half with beef broth for a richer sauce.
For the meatballs
  • 32 ounces frozen meatballs Pre-cooked or raw, depending on preference.
  • 1 small onion, thinly sliced Add mushrooms for more texture if desired.

Method
 

Preparation
  1. In a medium bowl, whisk together the cream of mushroom soup, brown gravy mix, and water until fully dissolved.
  2. Place the frozen meatballs in the slow cooker and top with the sliced onions.
  3. Pour the gravy mixture over the meatballs, ensuring all meatballs are covered.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours, until meatballs are fully cooked.
  2. If the sauce seems thin, remove the lid and cook on high for an additional 15-30 minutes to reduce.
Serving
  1. Serve over mashed potatoes, rice, or egg noodles, garnished with fresh parsley or chives.

Notes

Leftovers can be refrigerated for up to 3-4 days and freeze well for up to 3 months. Consider portioning meatballs and gravy separately for optimal texture when reheating.