Crockpot Meatballs with Creamy Mushroom Gravy
Description
Use your crockpot to make delicious meatballs in a creamy gravy. They are simple to make and if making the whole batch, make great leftovers. Serve with mashed potatoes or egg noodles for a complete meal.
Ingredients
Crockpot Meatball:
2 lb. lean ground beef
2 large eggs
2/3 c. dry breadcrumbs
2 t. garlic powder
1 t. onion powder
1 t. salt
1 t. black pepper
Creamy Mushroom Gravy:
1 lb. whole cremini mushrooms
1/3 c. grated white onion
3 T. salted butter
2 t. minced garlic
3 c. beef stock
1 T. Worcestershire sauce
3 T. cornstarch
1/2 c. whipping cream
salt and black pepper, to taste
2 T. freshly chopped parsley, if desired
mashed potatoes or egg noodles, for serving, optional
Directions
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Crockpot Meatballs:
Combine meatball ingredients in a large bowl; form into 24 large meatballs.
Place meatballs in a large skillet; cook over medium-high heat; until golden brown on all sides., but not completely cooked through. The more browned they are, the more flavor there will be. This might need to be done in batches.
Discard the grease; place meatballs in a large crockpot.
Creamy Mushroom Sauce:
In a large skillet, fry the mushrooms and onion in butter until onions are soft, have reduced in size and released most of their moisture. Add in garlic; fry for 1-2 minutes until browned and fragrant.
Pour in beef stock and Worcestershire sauce; stir and scrape any browned bits off of the bottom of the skillet for extra flavor. Pour sauce over the meatballs; cook on High for 4 hours, or 6-8 hours on Low.
When ready to serve, remove meatballs from crockpot. Transfer to a large serving bowl; cover to keep warm.
Whisk together whipping cream and cornstarch; whisk into the still hot mushroom sauce in the crockpot, whisking until sauce thickens, 2-3 minutes.
Serve the meatballs with the mushroom gravy and freshly chopped parsley. Serve with mashed potatoes or egg noodles, if desired.
8 servings.
*This recipe is large but it can easily be cut in half if needed.