Directions
1Combine mince, egg and breadcrumbs with clean hands and roll into small golf ball sized balls
2Spray slow cooker bowl with non stick spray and place raw balls directly into cooker bowl (no need to pre cook/brown)
3Make up gravy as per instructions to 500ml capacity (see notes) and pour over meatballs
4Cook on low for 4hrs
Notes
1For this recipe I use Maggi Rich Gravy in the big tubs so I use 50g of gravy powder to 500ml cold water, whisk, then pour over meatballs.
2If using sachet gravy most make up to 250ml capacity of gravy so use 2 sachets and mix with cold water volume stated on packet
Variations
1This recipe could also be made in different versions than the pork/veal mix combination
2Chicken mince + chicken gravy
3Pork mince + roast pork gravy
Submitted by Paulene Christie
5 Reviews
Melissa Zummer
August 8, 2017
Made this tonight and what can I say it was delicious that my fussy kids even ate it. Will definitely be doing this again 👍🏻
Melissa
August 8, 2017
Made this tonight what can I say it was yummy the whole family couldn’t get enough will be on my list again
Paulene @ Slow Cooker Central
July 17, 2017
Packet 🙂
Wendy Bartonek
July 16, 2017
Just wondering if fresh or packet breadcrumbs are used please
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Stacey Nanson
August 16, 2017
Love love love this dish!!! I have a 3.5L croc pot & used pre made meatballs from supermarket and it’s deeelish. My partner & I are converted to cooking meatballs in the SC now. I serve with mashed potatoes, corn cob & mixed vegies 🙂