Ingredients
Scale
- 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 evenly in the slow cooker.
- In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the gravy mixture over the meatballs and stir gently to coat.
- Cover and cook on low for 4-6 hours or until heated through and tender.
- In the last 30 minutes, create a cornstarch slurry by mixing cornstarch with cold water until smooth; add to slow cooker to thicken gravy.
- Serve over mashed potatoes, rice, or egg noodles.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 5 meatballs (170g)
- Calories: 320
- Sugar: 3g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 55mg