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 (non-alcoholic)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Place frozen meatballs directly into the slow cooker.
- In a bowl, whisk together 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 evenly. Cover and cook on low for 5-6 hours.
- About 30 minutes before serving, mix cornstarch and cold water in a small bowl to create a slurry. Stir this into the slow cooker to thicken the gravy.
- Serve over mashed potatoes, rice, or your favorite side dishes.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 5 meatballs (150g)
- Calories: 300
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg