Greg’s New Orleans Slow-Cooker Meatballs
- 45m Prep Time
- 8h Cook Time
- 8h Ready In
These slow-cooker meatballs combine ground pork and sirloin in a rich, spicy gravy made with French onion soup, cream of mushroom soup, and a blend of Cajun spices. The recipe is versatile and can be served over rice, egg noodles, or mashed potatoes.
Ingredients
- 454 g ground pork
- 454 g lean ground sirloin
- 118 ml milk
- 118 ml bread crumbs
- 2 can French onion soup
- 2 can cream of mushroom soup
- 237 ml cooking sherry
- 237 ml onions diced
- 237 ml bell pepper diced
- 237 ml celery diced
- 2 bay leaves
- 14.8 ml salt
- 14.8 ml black pepper
- 14.8 ml white pepper
- 14.8 ml cayenne pepper
- 14.8 ml basil
- 14.8 ml minced garlic
- 14.8 ml thyme
- 118 ml jalapeños diced
- 473 ml mushrooms sliced
Nutrition (per serving, estimated)
Estimated based off 17 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 132 mg
- Iron: 4.46 mg
- Magnesium: 39.5 mg
- Phosphorus: 207 mg
- Potassium: 529 mg
- Zinc: 2.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground pork
- 454 g lean ground sirloin
- 118 ml milk
- 118 ml bread crumbs
- 2 can French onion soup
- 2 can cream of mushroom soup
- 237 ml cooking sherry
- 2 bay leaves
- 14.8 ml salt
- 14.8 ml black pepper
- 14.8 ml white pepper
- 14.8 ml cayenne pepper
- 14.8 ml basil
- 14.8 ml minced garlic
- 14.8 ml thyme
Prepare
- Dice 237 ml onions
- Dice 237 ml bell pepper
- Dice 237 ml celery
- Dice 118 ml jalapeños
- Slice 473 ml mushrooms
Let's Cook
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Step 1.
In a large bowl, combine 1 pound ground pork and 1 pound lean ground sirloin. Add ½ cup milk and ½ cup bread crumbs, then mix by hand until evenly incorporated. Roll the mixture into ½-inch-wide meatballs.
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Step 2.
Heat a skillet over medium heat. Brown the meatballs on each side, then transfer them to a plate lined with paper towels. Pat the meatballs dry with another paper towel to remove excess oil.
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Step 3.
In a slow cooker, combine 2 cans French onion soup, 2 cans cream of mushroom soup, 1 cup cooking sherry, 1 cup diced onions, 1 cup diced bell pepper, 1 cup diced celery, 2 bay leaves, 1 tablespoon each of salt, black pepper, white pepper, cayenne pepper, basil, minced garlic, and thyme, and ½ cup diced jalapeños. Whisk until smooth.
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Step 4.
Add the browned meatballs to the slow cooker, stirring gently to coat them with the soup mixture. Cover and cook on low for 7 hours.
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Step 5.
After 7 hours, add 2 cups sliced mushrooms to the slow cooker. Check the gravy thickness; if it is too thin, mix 2 tablespoons flour into 1 cup water until smooth, then stir the slurry into the gravy. Repeat with another tablespoon of flour and water if needed, until the gravy thickens to your liking.
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Step 6.
Cover and cook on low for 1 more hour. Remove bay leaves before serving. Serve over rice, egg noodles, or mashed potatoes, or as a stew.