Crock Pot Meatballs and Mushroom Gravy
Sink into comfort food bliss with this Crock Pot Meatballs and Mushroom Gravy recipe, a hearty, slow-cooked dish that combines tender, flavorful meatballs with a rich, creamy mushroom gravy. Made with a mix of ground beef and pork, these homemade meatballs are infused with garlic and onion powders for bold seasoning, then browned to perfection before simmering in a savory sauce of sautéed mushrooms, onion, beef broth, and a touch of Worcestershire. The slow cooking process melds all the flavors beautifully, while a swirl of heavy cream added at the end creates a velvety finish. Perfectly paired with mashed potatoes, egg noodles, or rice, this crowd-pleasing recipe is easy to prepare with minimal effort—ideal for busy weeknights or cozy gatherings. Garnish with fresh parsley for a vibrant touch, and enjoy every comforting bite of this irresistible crock pot classic!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 1 Egg
- 0.5 cup Breadcrumbs
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Butter
- 8 oz Cremini or button mushrooms, sliced
- 1 medium Yellow onion, finely chopped
- 2 cloves Minced garlic
- 2 cups Beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp All-purpose flour
- 0.5 cup Heavy cream
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until fully combined.
Form the mixture into 1- to 1.5-inch meatballs, approximately 20 to 24 meatballs.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides in batches (about 1-2 minutes per side). Remove the meatballs and set aside.
In the same skillet, melt the butter and add the sliced mushrooms and chopped onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Add minced garlic to the skillet and sauté for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring. Add Worcestershire sauce and stir until the mixture thickens slightly (about 2-3 minutes).
Transfer the browned meatballs to the crock pot. Pour the mushroom gravy mixture over the meatballs evenly.
Cover the crock pot and cook on low for 4-5 hours, or until the meatballs are tender and cooked through.
Fifteen minutes before serving, stir in the heavy cream and mix gently. Allow it to heat through.
Serve the meatballs and mushroom gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
