Crockpot Meatballs Gravy (Print Version)
Tender beef and pork meatballs slow-simmered in creamy mushroom gravy, ideal over mashed potatoes or noodles.
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - ½ lb ground pork
03 - ½ cup breadcrumbs
04 - ⅓ cup whole milk
05 - 1 large egg
06 - ½ small yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 teaspoon kosher salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon dried oregano
11 - ½ teaspoon dried parsley
→ Gravy
12 - 2 cups beef broth
13 - 1 can (10.5 oz) condensed cream of mushroom soup
14 - 2 tablespoons Worcestershire sauce
15 - 1 tablespoon Dijon mustard
16 - ½ teaspoon onion powder
17 - ½ teaspoon garlic powder
18 - Salt and pepper to taste
19 - 2 tablespoons cornstarch
20 - 2 tablespoons cold water
# Directions:
01 - In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, salt, pepper, oregano, and parsley. Mix gently until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into 1½-inch meatballs and arrange them on a large plate or baking sheet.
03 - In the crockpot insert, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper until smooth and well blended.
04 - Carefully place the formed meatballs into the gravy mixture, nestling them so they are mostly submerged in the liquid.
05 - Cover the crockpot and cook on LOW for 6 hours or on HIGH for 3 hours, until the meatballs are cooked through and tender.
06 - In a small bowl, whisk the cornstarch and cold water together to form a smooth slurry. Stir the slurry gently into the crockpot, cover, and continue cooking on HIGH for 15 to 20 minutes until the gravy reaches your desired thickness.
07 - Serve the meatballs and gravy hot over mashed potatoes, egg noodles, or steamed rice.
# Insider Tips:
01 -
- The gravy develops a rich depth over hours that you simply cannot rush on the stovetop.
- Mixing beef and pork gives the meatballs a tenderness that beef alone never quite achieves.
02 -
- Do not overmix the meatball mixture or they will turn out rubbery instead of tender.
- Resist the urge to lift the lid during cooking because every peek adds cooking time.
03 -
- Browning the meatballs in a skillet before adding them to the crockpot adds a caramelized crust that is worth the extra ten minutes.
- Make a double batch because the leftovers taste even better the next day after the flavors fully meld.