Slow Cooker 3-Ingredient Meatballs and Gravy
This simple slow cooker recipe is a lifesaver for busy weeknights. With just three ingredients, you can create tender meatballs coated in a rich, savory gravy that tastes like it simmered on the stove for hours. It’s comforting, nostalgic, and perfect served over mashed potatoes, noodles, or rice.
Servings
6
Ingredients
1 bag (about 32 oz / 900 g) frozen fully cooked cocktail meatballs
1 can (10.5 oz / 300 g) condensed cream of mushroom soup
1 packet (1 oz / 28 g) brown gravy mix
Instructions
Add the meatballs
Place the frozen meatballs in the bottom of a slow cooker (4–6 quart size works best).
Prepare the sauce
In a small bowl, whisk together the condensed cream of mushroom soup and the brown gravy mix.
Add ½ cup water and stir until smooth.
Combine
Pour the sauce mixture evenly over the meatballs in the slow cooker. Stir gently so the meatballs are coated.
Cook
Cook on LOW for 4–5 hours, or
Cook on HIGH for 2–3 hours,
stirring once or twice if possible.
Serve
Once the gravy is thick and the meatballs are heated through and tender, serve hot.
Serving Suggestions
These meatballs and gravy are delicious served over:
Fluffy mashed potatoes
Buttered egg noodles
Steamed white rice
Add a side of green beans, roasted broccoli, or a crisp salad to balance the richness. Warm dinner rolls or crusty bread are perfect for soaking up the extra gravy.
For a fun twist, place a few meatballs with sauce into small sandwich rolls to make quick mini meatball sandwiches.
Tips & Variations
Add ½ cup sour cream at the end for an even creamier gravy.
Stir in sliced mushrooms or onions for extra flavor.
Sprinkle with fresh parsley before serving for color and freshness.
