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Meatballs And Gravy on top of mashed potatoes on white plate
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 435kcal
Author: Judy Wilson

Ingredients

  • 10.5 ounce can cream of mushroom soup
  • 1 packet brown gravy mix
  • 1 cup water
  • 32 ounce package frozen meatballs
  • 1 small onion, thinly sliced

Instructions

  • 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.

Notes

I do not recommend using Italian meatballs in this recipe. It’s best made with homestyle or traditional meatballs.
Store leftovers in an airtight container in the refrigerator. These meatballs should stay fresh in the refrigerator for 2 to 3 days.

Nutrition

Calories: 435kcal | Carbohydrates: 4g | Protein: 28g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 111mg | Sodium: 440mg | Potassium: 523mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg