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–+ servings
Slow Cooker Meatballs and Gravy

Hearty Slow Cooker Meatballs and Gravy for Cozy Nights

Enjoy tender Slow Cooker Meatballs and Gravy, perfect for cozy nights with family and friends.
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Prep Time 20 minutes
Cook Time 8 hours
Roux Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 tablespoon Vegetable Oil For frying the meatballs
  • 1 pound Ground Beef Can substitute with ground turkey
  • 1 cup Seasoned Breadcrumbs Homemade breadcrumbs are a tasty choice
  • 1 tablespoon Fresh Parsley Can substitute with fresh herbs like basil
  • 2 cloves Garlic Minced; add more for a stronger flavor
  • 2 tablespoons Worcestershire Sauce Can use soy sauce for a gluten-free option
  • 1 tablespoon Yellow Mustard Optional
  • 1 Egg Acts as a binder; use a flax egg for vegan
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Smoked Paprika Regular paprika can replace if needed
  • 1 teaspoon Onion Powder Can be omitted if desired
For the Gravy
  • 4 tablespoons Butter Can use margarine for a dairy-free option
  • 1 large Yellow Onion Sliced
  • 2 tablespoons Flour Gluten-free flour can be used
  • 2 cups Beef Stock Low-sodium or vegetable stock can be used
  • 2 tablespoons Tomato Paste Ketchup can be used as a replacement
  • 1 tablespoon Brown Sugar Honey or maple syrup can work, adjust amount
  • 1 teaspoon Fresh Thyme Dried thyme can substitute, use less
  • 1 leaf Bay Leaf Can be omitted if needed
  • 2 tablespoons Fresh Parsley Optional garnish; swap in chives if desired

Equipment

  • Slow Cooker
  • Frying Pan
  • Mixing Bowl
  • Saucepan

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, seasoned breadcrumbs, minced garlic, Worcestershire sauce, yellow mustard, egg, salt, black pepper, smoked paprika, and onion powder. Mix thoroughly until well combined, using your hands for the best texture. Roll the mixture into ½-inch meatballs; set aside while you heat the oil for frying.
  2. Heat a splash of vegetable oil in a frying pan over medium heat. Once shimmering, carefully add the meatballs, cooking for about 1-2 minutes on each side until they are golden brown.
  3. In the same frying pan, melt 2 tablespoons of butter over medium heat. Add sliced yellow onions and a sprinkle of brown sugar, cooking them for approximately 15 minutes until they caramelize and become soft.
  4. In your crockpot, combine the caramelized onions, browned meatballs, beef stock, tomato paste, fresh thyme, and a bay leaf. Stir gently to ensure everything is mixed well.
  5. Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  6. About 30 minutes before serving, start the roux. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, stirring continuously for about 3 minutes until it turns a light golden color.
  7. Stir the prepared roux into the crockpot with the meatballs and gravy. Mix well and cover the lid again, cooking for an additional 30-40 minutes.
  8. Once thickened, carefully remove the bay leaf and let the dish cool slightly. Spoon the slow cooker meatballs and gravy over creamy mashed potatoes or polenta for a heartwarming meal.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Freezing meatballs before cooking helps them retain shape. Browning enhances flavor. Don't skip the roux for thick gravy. Adjust seasoning before serving.

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