These slow cooker onion meatballs are a real dump-and-go dinner. Frozen meatballs cook low and slow in a rich onion gravy with Worcestershire and Dijon, and the whole thing takes about 5 minutes of prep before the slow cooker takes over.
The gravy is the best part. Two whole onions soften into a savory brown gravy made from a gravy packet, beef stock, Worcestershire, and Dijon, and the meatballs soak it all up as they cook. Spoon everything over egg noodles or mashed potatoes for dinner, with a vegetable on the side.
If you like easy meatball dinners, try these Slow Cooker Cranberry Meatballs or these Garlic Soy Glazed Meatballs next.
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Frozen meatballs: One 26 ounce bag, straight from the freezer with no thawing needed. Beef or homestyle meatballs both work.
- Onions: Cut into rings so they soften into the gravy. Frozen onions work too if that is what you have available.
- Brown gravy packet: Stir it with 5 tablespoons of water before it goes in so the gravy comes out smooth instead of lumpy.
- Worcestershire and Dijon: These two give the gravy its depth, so do not skip them.
- Beef stock: Low-sodium is the safer choice here, since the gravy packet already brings plenty of salt.
How To Make Slow Cooker Onion Meatballs
Stir the gravy packet with 5 tablespoons of water until smooth, then add it to an 8-quart slow cooker along with the frozen meatballs, onions, tomato sauce, Worcestershire, Dijon, oregano, onion powder, garlic, salt, pepper, and stock.
Stir everything together, then cover and cook on LOW for 6 hours or on HIGH for 4 hours. Give it a stir once or twice as it cooks if you are around. Serve the meatballs and gravy hot over egg noodles or mashed potatoes.
Tips For Making Onion Meatballs
- Short on time? The HIGH setting gets this done in 4 hours.
- The gravy thickens as it sits, so give everything a good stir before serving.
- Refrigerate leftovers within 2 hours. They keep in an airtight container for 3 to 4 days, and reheat well to 165°F with a splash of stock to loosen the gravy.
Slow Cooker Onion Meatballs
Equipment
Ingredients
- 26 ounces frozen meatballs one bag
- 2 medium yellow onions cut into rings
- 2 tablespoons tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 3 cloves garlic minced
- 1 teaspoon salt and pepper
- 1½ cups low-sodium beef stock
- 1 packet brown gravy mix mixed with 5 tablespoons of water
Instructions
- Stir the brown gravy mix with 5 tablespoons of water in a small bowl until smooth.
- Add the frozen meatballs, onions, tomato sauce, Worcestershire sauce, Dijon mustard, oregano, onion powder, garlic, salt, pepper, and stock to an 8-quart slow cooker. Pour in the gravy mixture.
- Stir everything together. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, giving it a stir once or twice as it cooks. The meatballs should be heated through to 165°F (74°C) in the center.
- Serve the meatballs and onion gravy over egg noodles or mashed potatoes.
Notes
Frozen diced onions work in place of fresh if that is what you have.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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