Ingredients
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1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
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2 cups reduced-sodium beef broth
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1 packet brown gravy mix
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1 packet onion soup mix
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
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2 tablespoons cornstarch
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2 tablespoons cold water
Instructions
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Spray the slow cooker insert with nonstick cooking spray.
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Place the frozen meatballs into the slow cooker.
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In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
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Pour the mixture over the meatballs and stir gently to coat them evenly.
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Cover the slow cooker with the lid and cook on LOW heat for 5–6 hours, or on HIGH for about 3 hours.
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In a small bowl, mix the cornstarch with cold water until dissolved. Stir the slurry into the slow cooker.
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Let it cook for an additional 10 minutes, or until the gravy has thickened to your liking.
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Serve the meatballs with gravy over mashed potatoes, noodles, or rice. Garnish with chopped parsley if desired.
Notes
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No need to thaw the meatballs before cooking.
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For a lighter version, substitute turkey or chicken meatballs.
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Add mushrooms or sliced onions for extra flavor and texture.
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Adjust the gravy thickness by adding more or less cornstarch slurry.
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Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 5–6 hours (on LOW)