Description
A cozy, no-fuss dinner that combines frozen meatballs and pantry staples to create a rich brown gravy, perfect for busy weeknights.
Ingredients
- 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
- Chopped fresh parsley for garnish (optional)
Instructions
- Spray the insert of your slow cooker with nonstick cooking spray.
- Dump the frozen meatballs into the slow cooker insert in an even layer.
- In a separate 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 to coat.
- Cover and cook on LOW for 5–6 hours.
- About 10 minutes before serving, mix cornstarch with cold water to make a slurry, and stir into the slow cooker.
- Let the gravy cook uncovered for 8–10 minutes until thickened.
- Serve hot over mashed potatoes, creamy polenta, or egg noodles, garnished with parsley if desired.
Notes
For a gluten-free version, use gluten-free brown gravy mix and onion soup mix.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American