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Slow Cooker Meatballs simmering in savory gravy

Slow Cooker Meatballs with Gravy

A comforting and effortless dinner made with frozen meatballs simmered in seasoned beef broth and served over mashed potatoes. Perfect for busy nights and easily adaptable for dietary needs.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 to 2 pounds frozen meatballs (beef, chicken, or turkey) Check the package; many brands are fully cooked.
  • 1 or 2 packets onion soup mix or brown gravy mix Use 2 packets for a stronger flavor.
  • 2 to 3 cups beef broth Low sodium recommended to control salt.
  • Mashed potatoes to serve Mashed potatoes Homemade or prepared.
  • 1 tablespoon cornstarch Optional, for thickening.
  • 2 tablespoons cold water Optional, for thickening.

Method
 

Preparation
  1. Place frozen meatballs in an even layer inside the slow cooker. No need to thaw.
  2. In a medium bowl, whisk the packet(s) of soup or gravy mix into the beef broth until fully dissolved and smooth.
  3. Pour the seasoned broth over the meatballs, ensuring they're coated evenly.
Cooking
  1. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  2. If the gravy looks thin at the end, whisk cornstarch into cold water until smooth. Stir the slurry into the slow cooker and cook on high for 15 to 20 minutes to thicken.
Serving
  1. Spoon meatballs and gravy over mashed potatoes and serve.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g

Notes

Use low-sodium broth and adjust salt after cooking to avoid overly salty gravy. For vegetarian adaptation, swap meatballs for plant-based meatballs and use vegetable broth and a vegetarian gravy mix.

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