Slow Cooker Meatballs & Gravy
Juicy meatballs slow cooked in a rich and creamy onion gravy.
Foto: Spend With PenniesIngredients
- 1 tablespoon butter
- 1 medium onion (sliced)
- 24 ounces frozen meatballs (or homemade meatballs below*)
- 10.5 ounces beef broth
- 10.5 ounces condensed French onion soup
- ½ cup heavy whipping cream
- 2 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt and black pepper (to taste)
- 2 tablespoons cornstarch
Steps
If making homemade meatballs, combine the meat mixture and roll into 36 meatballs. Lightly brown in a skillet over medium high heat, cooking in batches if needed. They do not need to be cooked through. (Frozen meatballs do not need to be browned).
Remove the meatballs and place in the bottom of a 6qt slow cooker (frozen fully cooked meatballs can be added right from frozen).
Add the onions to the pan with butter and cook over medium heat until softened, about 4 minutes.
Place onions in the slow cooker. Add all remaining ingredients except cornstarch and stir. Cook on low for 8 hours or on high for 4 hours.
Remove bay leaf and discard. Combine 2 tablespoons cornstarch with 2 tablespoons water. Stir into the slow cooker and cover. Cook 15 minutes or until thickened.
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