Home Appetizers Slow Cooker Meatballs and Gravy

Slow Cooker Meatballs and Gravy


I have a confession to make.

My name is Lisa and I am a Crock Pot Addict!

Yep, that’s me and I am proud of it.

My delicious Slow Cooker Meatballs and Gravy have been added to my ever growing list of the perfect Crock Pot meal.

It was only just a year ago when I was stating how I only used my Slow Cooker to keep my Collard Greens warm during the holidays.

Yep that was me speaking just last year.

I am so glad I’ve been reformed and now realize that a Crock Pot is my new best friend.

Yes people I take my “Crock Potting” very seriously!

I’ve even added it to the list of must haves like real butter, vanilla, cheese and now a Crock Pot.

I must tell ya’ these meatballs are so tender and juicy you’re going to be hooked after one bite!

Here’s what I did.

I took about 5 minutes to saute the vegetables in a little olive oil, allowed them to cool slightly.

Folded the veggies into the meat with lots of spices and I also added a trick of using Ritz Crackers instead of bread crumbs.

Roll these babies into golf ball size meatballs, place in the slow cooker, cover with a little broth and after 3 hours on high add our quick gravy mixture.

Cook 1 hour more and serve with hot rice and a side of cornbread want hurt.



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Slow Cooker Meatballs and Gravy

  • Prep Time:
    10 minutes

  • Cook Time:
    4 hours

  • Total Time:
    4 hours 10 minutes
Print Recipe



  • 1 lb. ground turkey
  • 1 large red onion, diced
  • ½ bell pepper, diced
  • 1 stalk celery, diced
  • ½ cup Italian parsley, chopped
  • ½ bunch green onions, sliced
  • 3 cloves garlic
  • 1 cup Ritz crackers, crushed
  • 3 cups beef broth
  • 1 egg, beaten
  • 2 tablespoon cornstarch
  • 1 tablespoon creole seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • Pinch of cayenne pepper
  • Extra virgin olive oil


  1. Mix seasoning blend together and set aside.
  2. Place broth in large container and season with 1 tablespoon of seasoning blend, set aside.
  3. In a large skillet add about 1 tablespoon of olive oil over medium heat.
  4. Add bell peppers, onions, celery, and parsley, season with 1 tablespoon of seasoning blend and cook for 5 minutes.
  5. Add garlic and cook 1 minute more.
  6. Allow mixture to cool slightly.
  7. Add half of the mixture to the bottom of a greased slow cooker.
  8. Place the other half of the veggie mixture into a large bowl.
  9. Add meat, eggs, remaining seasonings, and crackers to the veggie mixture and mix well.
  10. Form into golf ball sized meatballs and place in slow cooker.
  11. Cover meatballs carefully with 2 cups of the beef broth.
  12. Cook covered on high for 3 hours.
  13. Add cornstarch to remaining cup of beef broth, whisk well to remove clumps.
  14. Pour broth over meatballs, mix well, cook meatballs 1 hour more.
  15. Serve with hot rice and cornbread.
  16. If you prefer thinner gravy add more broth.


  • Serving Size: 4

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