Slow Cooker Meatballs and Gravy
A hearty dish featuring tender meatballs simmered in a creamy gravy, perfect for a busy day with effortless preparation.
Ingredients
For the gravy
- 10.5 ounce can cream of mushroom soup
- 1 packet brown gravy mix
- 1 cup water
For the meatballs
- 32 ounce package frozen meatballs No need to thaw before cooking.
- 1 small onion, thinly sliced Adds flavor and aroma.
Instructions
Preparation
- In a medium-sized bowl, whisk together the cream of mushroom soup, brown gravy mix, and water until smooth.
- Place frozen meatballs in a 6-quart slow cooker.
- Top meatballs with thinly sliced onions.
- Pour the gravy mixture over the meatballs, ensuring all are covered.
- Place the lid on the slow cooker.
Cooking
- Set the slow cooker to cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Check that the meatballs are fully cooked through before serving.
Serving
- Scoop meatballs and ladle gravy on top.
- Serve over mashed potatoes, rice, or egg noodles. Sprinkle with parsley for added color.
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Notes
For added heat, consider adding hot sauce to the gravy. Feel free to add chopped bell peppers or carrots for extra nutrition. If the gravy is too thick, adjust with water or broth.