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A white plate holds meatballs and mashed potatoes, topped with brown gravy and garnished with chopped herbs. A patterned cloth and the edge of a slow cooker are visible beside the plate on a gray surface.
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5 from 4 votes

Crockpot Meatballs and Gravy

Let the slow cooker do the work with these super flavorful meatballs smothered in a rich, savory gravy. This hearty comfort dish is perfect when served over a bed of creamy mashed potatoes or steamed rice for a dinner the whole family will love.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: crockpot meatballs and gravy, meatballs and gravy, meatballs and gravy recipe
Servings: 4 servings

Ingredients

Meatballs

  • 2 tbsp vegetable oil for frying the meatballs
  • 1 lb ground beef
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 1 tbsp worcestershire
  • 1 tsp yellow mustard
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder

Everything else you'll need

  • 1 tbsp butter to fry the onions
  • 1/3 cup butter for the roux
  • 1/3 cup flour for the roux
  • 1 large yellow onion sliced
  • 3½ cups beef stock
  • 1 tbsp tomato paste
  • 1 tbsp brown sugar
  • handful fresh thyme
  • 1 bay leaf
  • fresh parsley to garnish, optional

Instructions

  • Add all of the meatball ingredients to a large bowl, reserving the oil for frying, and mix until well combined. Gently press the mixture together and roll into ½-inch meatballs.
  • Heat a large frying pan over medium-high heat and add the oil. Working in batches if needed to avoid overcrowding, add the meatballs and sear on all sides until golden brown, about 1–2 minutes per side.
    Sammy's tip: the meatballs don’t need to be fully cooked at this stage—this step is just to build flavor. They’ll finish cooking in the crockpot.
  • Once the meatballs are done pan-frying, transfer them to a large baking sheet and place them in the freezer while you prep the remaining ingredients.
    Sammy's tip: freezing the meatballs briefly helps them firm up so they hold their shape and don’t break apart when added to the crockpot.
  • In the same pan used to fry the meatballs, add the butter, sliced onions, and brown sugar. Cook over low to medium heat for about 15 minutes, stirring frequently.
  • To your crockpot add your caramelized onions, meatballs, beef stock, tomato paste, thyme and bay leaf. Mix to combine.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  • During the final 30 minutes of cooking, make the roux by adding the butter and flour to a small saucepan over low heat. Whisk constantly until fully combined and smooth with a buttery texture, about 3 minutes.
  • Add your roux to the crockpot, mix to combine and cook for an additional 30-40 minutes, or until sauce becomes slightly thickened.
  • Remove the lid from the crockpot, turn off the heat and let cool for 10-15 minutes to allow the gravy to thicken a bit more.
  • Serve over mashed potatoes, polenta or along side your favourite veggies.

Nutrition

Calories: 685kcal | Carbohydrates: 30g | Protein: 29g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 170mg | Sodium: 1248mg | Potassium: 926mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1156IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 5mg
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