Description
A comforting slow-cooker dish featuring frozen meatballs simmered in a savory brown gravy, perfect for busy weeknights.
Ingredients
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs) — beef or mixed meat
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh parsley for garnish (optional)
Instructions
- Spray the slow-cooker insert with nonstick cooking spray to prevent sticking.
- Dump the frozen meatballs into the insert and spread them in an even layer. No need to thaw.
- In a medium bowl, whisk together the beef broth, brown gravy mix, onion-soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the sauce over the meatballs and stir gently so they’re mostly coated.
- Cover and cook on LOW for 5–6 hours, or until the meatballs are heated through and the flavors have melded.
- About 10 minutes before serving, whisk the cornstarch and cold water to make a smooth slurry. Slowly stream the slurry into the slow cooker while stirring.
- Remove the lid and cook uncovered for 8–10 minutes, stirring once or twice, until the gravy is glossy and thickened.
- Serve hot over mashed potatoes, creamy polenta, or egg noodles and sprinkle with chopped parsley if desired.
Notes
Use low-sodium broth to control salt. For gluten-free, swap in gluten-free gravy and onion-soup mixes. Turkey or chicken meatballs can be used, but the sauce will taste leaner.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American