Ingredients
Equipment
Method
- Spray the insert of the slow cooker with nonstick cooking spray.
- Add frozen meatballs directly to the slow cooker.
- In a bowl, whisk together beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Pour over meatballs and stir.
- Cover and cook on LOW heat for 5–6 hours.
- In a small bowl, stir together cornstarch and cold water to make a slurry. Stir into the slow cooker and cook 10 more minutes, until gravy thickens.
- Serve over mashed potatoes or egg noodles and garnish with chopped parsley.
Notes
Frozen Meatballs: Use any brand or variety of frozen meatballs (homestyle, turkey, Italian, etc.). No need to thaw—just dump them straight into the slow cooker.
Beef Broth: For a less salty flavor, use reduced-sodium beef broth and gravy mix. If you prefer saltier gravy, use full-sodium products.
Cornstarch Slurry: Use 2 tbsp cornstarch + 2 tbsp water for a thick gravy, or reduce to 1 tbsp each for a thinner but pourable gravy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Beef Broth: For a less salty flavor, use reduced-sodium beef broth and gravy mix. If you prefer saltier gravy, use full-sodium products.
Cornstarch Slurry: Use 2 tbsp cornstarch + 2 tbsp water for a thick gravy, or reduce to 1 tbsp each for a thinner but pourable gravy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
