Crock Pot Meatballs In Brown Gravy Recipes

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.

SLOW COOKER MEATBALLS AND GRAVY

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.

SLOW COOKER MEATBALLS AND GRAVY

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.

CROCK-POT MEATBALLS IN BROWN GRAVY

Steps:

• Preheat oven to 350.
• Mix all ingredients in large bowl except gravy mix.
• (mix will seem very wet, but that's ok).
• Form 24 meatballs and place in baking dish.
• Bake at 350 for 20 mins, then crank oven to 425 for 15 minutes.
• Remove from oven and set aside.
• Make Brown Gravy according to package.
• Put meatballs in crockpot and cover with the hot gravy.
• Simmer in the crockpot for 3-4 hours.

CROCK POT MEATBALLS WITH GRAVY

Steps:

• In a large bowl, mix the first 7 ingredients. Add the ground turkey and mix well. Shape into 1-1/2-inch meatballs. Brown the meatballs in hot oil. Remove meatballs from skillet and transfer to crockpot.
• Combine the mushroom soup, water, turkey gravy mix, bay leaf, lemon peel and thyme. Pour over meatballs.
• Cover and cook on LO heat for 6-8 hours or on HI heat for 3-4 hours. Remove bay leaf.
• Serve with hot mashed potatoes. Sprinkle with snipped parsley.

MEATBALLS AND GRAVY

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.

EASY CROCKPOT MEATBALLS AND GRAVY (SLOW COOKER)

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.