Meatballs and Gravy

Jenni K


I love anything I can throw in the crockpot and not worry about too much. Some people call these "Swedish Meatballs".

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15 Min


4 Hr


3 lb
frozen meatballs, italian style
2 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
4 oz
sour cream
1/2+ c
1 tsp
minced garlic
3/4 c
diced onion
1/2 Tbsp
italian seasoning
1 1/2 Tbsp
worcestershire sauce
2 tsp
beef bouillon
2 can(s)
(4 oz each) mushrooms -or- 8 oz sliced fresh mushrooms
pepper (to taste)
4 Tbsp
(1/2 stick) butter or margarine

Directions Step-By-Step

** You can cook this in either a crock pot, or in the oven**
If you're using fresh mushrooms, saute mushrooms in butter with garlic and pepper. If you're using canned, move to next step.
In a medium bowl, combine all but meatballs and mushrooms until well combined. Fold in mushrooms/butter/garlic. (If using canned, wait until next step to add butter)
Pour meatballs into either a crock pot or a large baking pan. Pour gravy mixture over the meatballs and stir. Cut up butter and dot over the top.
(For baking pan) Bake for 2 hours at 325, stirring occasionally.
(For Crockpot) Cook on low for 4-6 hours, stirring occasionally.
Serve over rice or egg noodles. (When I serve it over egg noodles, I add butter and grated parmesan cheese to them before topping with the meatballs & gravy)

About this Recipe