Slow Cooker Meatballs & Gravy

4 servings


4 hours 30 minutes

total time


1 tablespoon butter

1 medium onion (sliced)

24 ounces frozen meatballs (or homemade meatballs below*)

10 ½ ounces beef broth

10 ½ ounces French onion soup (condensed)

½ cup heavy whipping cream

2 cloves garlic (minced)

1 tablespoon Worcestershire sauce

1 bay leaf

salt & pepper to taste

2 tablespoons cornstarch


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.


Serving Size



612 kcal

Total Fat

48 g

Saturated Fat

21 g

Unsaturated Fat

23 g

Trans Fat



159 mg


681 mg

Total Carbohydrate

12 g

Dietary Fiber

1 g

Total Sugars

5 g


32 g

4 servings


4 hours 30 minutes

total time
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