Print
Ingredients
Scale
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
- 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
Instructions
- Place frozen meatballs in the slow cooker.
- Combine beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce in a bowl and whisk until smooth.
- Pour the gravy mixture over the meatballs and stir to coat.
- Cover and cook on low for 4 to 6 hours.
- Combine cornstarch and cold water to make a slurry, then stir into the slow cooker to thicken the gravy.
- Serve meatballs over mashed potatoes, rice, or egg noodles.
Notes
Ensure frozen meatballs are evenly spaced for optimal cooking.
Adjust cooking time based on your slow cooker model.
Consider adding vegetables like mushrooms or peas for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg