Slow Cooker Meatballs and Gravy
Slow Cooker Meatballs and Gravy is a effortless and comforting dinner idea! Start with frozen meatballs and top with a delicious gravy mixture that is loaded with flavor and made with simple ingredients.
Servings: 6
Ingredients
- 2 pounds frozen meatballs
- 2 0.87 ounce packets brown gravy mix
- 2 cups water
- 1 10.5 ounce can cream of mushroom soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- Fresh chopped parsley for garnish optional
Instructions
- Place the frozen meatballs in the slow cooker.
- In a medium bowl, whisk together the brown gravy mix and water until smooth.
- Add the cream of mushroom soup, onion powder, garlic powder, pepper, and Worcestershire sauce to the gravy mixture. Whisk until well combined.
- Pour the gravy mixture over the meatballs in the slow cooker, stirring gently to coat all the meatballs.
- Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until the meatballs are heated through and the gravy is hot and slightly thickened.
- Stir gently halfway through cooking time if possible.
- Serve hot, garnished with chopped parsley, if desired. Enjoy!
Video
Notes
You can also cook on HIGH for 2-3 hours if desired.
The gravy should thin out initially as the meatballs release juices, then thicken as it cooks. If it's too thick at the end, add a little water or beef broth. If it's too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 439kcal | Carbohydrates: 4g | Protein: 28g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 112mg | Sodium: 538mg | Potassium: 534mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
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