"please Make Those Meatballs!"- Crockpot Meatballs

Total Time
4hrs 5mins
Prep 5 mins
Cook 4 hrs

My kids, and the neighbourhood kids, are always asking for me to make these...little do they know it is so easy! I put it together in the morning, or even the night before, and the crockpot does the rest. I have made bigger and smaller batches...just adjust ingredients accordingly:) Awesome over mashed potatoes or egg noodles.

Ingredients Nutrition

  • 1 (1 1/2 lb) bag frozen meatballs, thawed (I usually put them in frozen to save time)
  • 2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
  • 1 (1 ounce) envelope brown gravy mix
  • 1 beef bouillon cube (can be omitted to cut down sodium)
  • 1 cup water


  1. Put meatballs in the crockpot.
  2. Combine the rest of the ingredients. (I whisk them together.).
  3. Pour soup mix over meatballs and stir.
  4. Cover and cook on low for 8 hours or on high for 4 hours.


Most Helpful

Quick, easy and very good. I used Campbell's Cream of Mushroom Soup with Roasted Garlic. Received many compliments and recipe requests when I made this for my family Christmas. Thanks for the recipe!

catmaniacs December 25, 2012

I made this recipe on 4/16/12 for " Spring PAC 2012 " and most importantly mine and my SO's dinner. :) Since the bag of meatballs only had 14 oz. in it the recipe was made as follows,only 1 can of golden mushroom soup( just a personal preference ) was needed and the full package of brown gravy mix was used . For the amount of water, only about 1/3 cup or so was used. And six hours of cook time was enough for my crockpot. I did however find out that the gravy wasn't as thick as we would have liked it. So about a cup was removed and placed in a saucepan, then a slurry of about 2 Tblsps.of flour along with 1/3 cup of water was added to the gravy.Then added a bit of pepper,stirred well, and heated through. Served this over Recipe#243562 and it was very,very good. Thank you for posting and, " Keep Smiling :) "

Chef shapeweaver � April 17, 2012

I would rate this 4 1/2*. It did turn out salty but I will use low sodium mushroom soup the next time I make it. To cut the salt, I added about 1/2 Cup sour cream. It was a big hit at our house and it was so easy to throw together. I served it over whole wheat penne noodles. Thanks for the recipe!

mums the word March 05, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a