Slow Cooker Meatballs and Gravy
A comforting dish featuring juicy meatballs simmered in a rich, savory gravy, perfect for busy weeknights or family gatherings.
Ingredients
Gravy mixture
- 10.5 ounces cream of mushroom soup
- 1 packet brown gravy mix
- 1 cup water
Main ingredients
- 32 ounces frozen meatballs No need to thaw.
- 1 small onion, thinly sliced Enhances flavor.
Instructions
Preparation
- In a medium-sized bowl, combine the cream of mushroom soup, brown gravy mix, and water. Whisk until smooth.
- Place the frozen meatballs directly into the slow cooker, arranging them evenly.
- Spread the sliced onion over the meatballs.
- Pour the gravy mixture over the meatballs and onions, ensuring they are fully covered.
- Cover the slow cooker and set to low for 6-7 hours or high for 3-4 hours until meatballs reach an internal temperature of 165°F.
- Serve the meatballs over mashed potatoes, rice, or egg noodles, ladling gravy on top.
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Notes
For a thicker gravy, add a tablespoon of cornstarch mixed with water halfway through cooking. You can also add Worcestershire sauce or fresh vegetables for extra flavor.