SLOW COOKER MEATBALLS AND GRAVY
Slow Cooker Meatballs and Gravy is easy to make with homemade or frozen meatballs! These meatballs come out juicy, tender and are great with mashed potatoes or noodles!
Provided by Nichole
Categories Main Course
Time 8h5m
Number Of Ingredients 18
Steps:
- In a large bowl, combine the beef, beaten egg, worcestershire sauce, salt, garlic powder, onion powder, pepper, and breadcrumbs using your hands, just until combined.Form the beef mixture into about 24 meatballs (about 1 1/2 inches in diameter) and set aside on a large plate.
- Heat the olive oil in a large skillet over medium heat.When the oil is hot, add half of the meatballs to the pan and sear on each side for about 2-3 minutes until browned, transfer to the bottom of the slow cooker.Repeat with the remaining meatballs.
- Place the frozen meatballs, sliced onion, and mushrooms in the bottom of your slow cooker. Set aside.
- In a medium bowl whisk together the beef broth, gravy mix, worcestershire sauce, ketchup, and seasonings. Pour mixture over meatballs. Cook on low for 6-8 hours, or on high for 3-4 hours.
- Once cooked, remove the meatballs from the slow cooker and set aside. At this point if your slow cooker was on low, turn it up to high. Mix together the cold water and cornstarch in a small bowl. Whisk the cornstarch mixture into the broth for 1-2 minutes until thickened.
- Return the meatballs to the slow cooker and stir gently to coat with gravy. Serve immediately.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
SLOW COOKER MEATBALLS AND GRAVY
Steps:
- Make the Meatballs: Put the ground beef and pork into a medium bowl. Add the onions, bread crumbs, parsley, egg, milk, Worcestershire sauce, salt, garlic powder, and pepper. Mix until well blended.
- Shape the mixture into 1 1/2-inch meatballs. Heat the oil in large skillet over medium heat. Cook the meatballs, in batches, until browned all over. Using a slotted spoon, transfer the meatballs to a 4-quart slow-cooker. Reserve the drippings in the pan. Cover and cook on high for 15 minutes.
- Meanwhile, Make the Sauce: Add the flour, paprika, garlic powder, and pepper to the same skillet used for cooking meatballs. Stir in the chicken broth until well blended. Pour the sauce over the meatballs. Cover and cook on low for 4 to 5 hours.
- To serve, stir the sour cream into the meatball sauce, cover and heat through. Serve the meatballs with the gravy over egg noodles or mashed potatoes.
Nutrition Facts : Calories 303 kcal, Carbohydrate 15 g, Cholesterol 97 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, Sodium 346 mg, Sugar 3 g, Fat 16 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 0 g
SLOW COOKER MEATBALLS AND GRAVY
This easy Slow Cooker Meatballs and Gravy recipe only uses five ingredients and starts with frozen meatballs for the ultimate comfort food that we like to serve over mashed potatoes.
Provided by Judy - RecipesSimple.com
Categories Main Course
Number Of Ingredients 5
Steps:
- In a medium bowl whisk together the cream of mushroom soup, brown gravy mix, and water.
- Place the frozen meatballs in the bowl of a 6-quart slow cooker and then top with sliced onions.
- Pour the gravy mixture over the top of the meatballs. Make sure all the meatballs are covered.
- Place the lid on the slow cooker and set to cook on low for 6 to 7 hours or high for 3 to 4 hours until meatballs are fully cooked through.
- Serve over mashed potatoes, rice or egg noodles.
SLOW-COOKER ITALIAN MEATBALLS
These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
SLOW COOKER MEATBALLS AND GRAVY
Steps:
- Lightly spray an 8 quart crock pot with non-stick cooking spray.
- Pour frozen meatballs into the crock pot.
- Add remaining ingredients, stir.
- Cover and cook on high for 3 hours.
Nutrition Facts : Sodium 373 mg, Sugar 1 g, Fiber 1 g, Cholesterol 98 mg, Calories 370 kcal, SaturatedFat 11 g, Fat 29 g, Protein 24 g, Carbohydrate 2 g, UnsaturatedFat 16 g, ServingSize 1 serving
EASY CROCKPOT MEATBALLS AND GRAVY (SLOW COOKER)
An easy crockpot meal that my family enjoys. You can easily change this up depending on your mood. I have added fresh mushrooms and cooked onions to the mixture and enjoyed it that way too.
Provided by bmcnichol
Categories One Dish Meal
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place meatballs in crockpot.
- Add soup, water, dry gravy mix, thyme and bay leaves.
- Cover crockpot and cook on low 3-4 hours on low.
- Discard bay leaves.
- We like to serve over egg noodles.
EASY SLOW COOKER MEATBALLS
This is an easy recipe that can be prepared in a slow cooker for a great hot meal at the end of the day. Serve with hot cooked spaghetti noodles.
Provided by HUNNIE0913
Categories World Cuisine Recipes European Italian
Time 8h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
- In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 18.2 g, Cholesterol 38.5 mg, Fat 7.2 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 502.9 mg, Sugar 6.2 g
MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.
Nutrition Facts :
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