Recipe Review

This Is the Best Way to Make Crock-Pot Meatballs

published Dec 12, 2018
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(Image credit: The Kitchen Magpie)

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We are in peak holiday potluck season, and whenever I go to a party where all the guests bring dishes to share, I always head straight for the Crock-Pot meatballs. They’re savory, warm, and adorable, which are three of the main things I’m looking for in a party dish, and there are so many varieties of Crock-Pot meatballs out there, I feel like investigating the meatballs offers unique insights into the minds of my fellow party guests. Who is the person who brought the meatballs? Are they a sweet-sauce person, or are they into something spicy? Did they bring a comfort-food classic, or are they the type to bring something new and envelope-pushing to a friendly party?

Crock-Pot meatballs are also a very good way to bring a hot dish to a party without showing up with a baking dish in your hands and asking to use the oven. Just set it up and plug it in, leave an open box of toothpicks next to it, and stand back and let everyone investigate.

This Crock-Pot meatball variation is a little bit comfort food, and a little bit envelope-pushing. Sauté the meatballs first so they’re nice and brown and flavorful. (If you’re really looking for something easy, the author says you can even use pre-made frozen meatballs for this recipe. Just put them straight in the Crock-Pot.) Then sauté some mushrooms and onions in a pan, so they too are also nice, brown, and flavorful, and deglaze the pan with beef stock and Worcestershire sauce to make sure none of those delicious mushroom flavors are left behind in the pan, because you’ll want them in the dish.

Then put all these ingredients and their great, savory flavors in the Crock-Pot and allow to cook for four to eight hours, so the flavors really meld together and slowly become something very rich and savory. Then thicken the sauce with whipping cream and cornstarch to make a thick mushroom gravy. The author suggests serving these meatballs with mashed potatoes, but looking at those pictures makes me really want to dip toast sticks directly into that gravy.

Get the Recipe: Crock-Pot Meatballs with Creamy Mushroom Gravy from The Kitchen Magpie

(Image credit: Christine Han)

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