Slow Cooker Meatballs and Sauce

Slow Cooker Meatballs and Sauce they are the latest Set-and-forget comfort foodIt is cooked low and slow until everything is tender and flavorful. This cozy dinner is perfect for busy days when you want something homemade on the table.

Serve over mashed potatoes or homemade egg noodles for an easy and filling meal.

Slow Cooker Meatballs on Mashed Potatoes

Holly’s Recipe Highlights: Slow Cooker Meatballs

Flavor: Rich, flavorful meatballs simmered in a creamy French onion sauce create a deep flavor with hints of garlic, Worcestershire, and sweet caramelized onion in every bite.

Recommended tools: A 6-quart slow cooker and a skillet.

Service Suggestions: Serve these meatballs over garlic mashed potatoes, homemade egg noodles, or rice, with a simple vegetable.

Total time: 4 hours 30 minutes serves: 4 Cooking method: slow cooker

Ingredient Notes for Slow Cooker Meatballs

whipping cream, broth, French onion soup, onion, garlic, bay leaf, Worcestershire, meatballs with labels to make slow cooker meatballs

Meatballs: Frozen meatballs are a great shortcut and can be prepared directly from the frozen state without additional preparation. Homemade meatballs work too, and a quick browning before cooking helps them hold their shape and adds even more flavor to the sauce.
Condensed French Onion Soup: This is the shortcut that really brings everything together, adding intense onion flavor and built-in seasonings to make the sauce rich and flavorful.
Beef Broth: Adds flavorful body to the sauce. Use a low-sodium broth, as the condensed soup and meatballs may already be very salty.
Cream: Heavy cream makes the sauce rich, silky and very comforting, while half and half can be used for a lighter option, although the sauce will be a little thinner.
Worcestershire: The Worcestershire sauce adds that deep, savory steakhouse-style flavor that really rounds out the sauce. Soy sauce can work in a pinch; use a little less as it is saltier.

How to Make Slow Cooker Meatballs and Gravy

add slow cooker meatball and sauce ingredients to crock pot

Add the meatballs, cooked onions, garlic, and seasonings to the slow cooker. (full recipe below).

slow cooker filled with ingredients to make slow cooker meatballs and sauce

Pour in the broth, French onion soup, cream and Worcestershire cheese.

Slow Cooker Meatballs and Sauce Cook in the Slow Cooker

Stir and cook over low heat until meatballs are heated through.

Slow Cooker Cooked Meatballs and Sauce in the Slow Cooker

Add a cornstarch mixture at the end and cook until the sauce thickens.

Make it faster: Frozen, fully cooked meatballs make this the quickest version and they keep beautifully in the slow cooker.
For homemade meatballs: Brown them first so they hold together better and have a meatier flavor.
Cut the onions into thin slices: This helps them melt into the sauce as they cook.
For a smoother sauce: Whisk the cornstarch with cold water before adding it so it mixes well.
For a deeper flavor: Add some sautéed mushrooms or an extra splash of Worcestershire near the end.

remove meatballs and slow cooker sauce from slow cooker

Store, freeze, reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days and freeze for up to 3 months. Thaw overnight in the refrigerator when possible.

Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened.

The best accompaniments for meatballs and sauce

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image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 15 minutes

Cooking time 4 hours 15 minutes

Total time 4 hours 30 minutes

If making homemade meatballs, combine the meat mixture and form into 36 meatballs. Brown lightly in a skillet over medium-high heat, cooking in batches if necessary. It is not necessary to cook them completely. (Frozen meatballs do not need to be browned.)
Remove meatballs and place in the bottom of a 6-quart slow cooker (fully cooked frozen meatballs can be added directly from the freezer).
Add the onions to the buttered skillet and cook over medium heat until softened, about 4 minutes.
Place onions in slow cooker. Add all remaining ingredients except cornstarch and stir. Cook on low heat for 8 hours or on high heat for 4 hours.
Remove bay leaf and discard. Combine 2 tablespoons of cornstarch with 2 tablespoons of water. Add to slow cooker and cover. Cook 15 minutes or until thickened.

To make homemade meatballs:
Combine the following in a large bowl. Divide into 36 meatballs.

1½ pounds lean ground beef
⅓ cup Italian breadcrumbs
¼ cup milk
½ teaspoon onion and garlic powder
1 egg
¼ cup fresh parsley, chopped
salt and pepper

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Store in a freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight or over low heat on the stove.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Beef, Dinner, Slow Cooker

Kitchen American

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