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
- Cornstarch Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Spray the slow cooker insert with nonstick cooking spray. Add frozen meatballs.
- In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Pour over meatballs and stir.
- Cover and cook on LOW for 5–6 hours.
- Mix cornstarch with cold water to make a slurry, then stir into slow cooker. Cook an additional 10 minutes, or until gravy thickens.
- Serve over mashed potatoes or egg noodles. Garnish with chopped parsley, if desired.
Notes
- You can use any type of frozen meatballs—beef, turkey, or even Italian.
- No need to thaw meatballs before adding them to the crockpot.
- For a lower-sodium option, use reduced-sodium broth and gravy mix.
- Adjust slurry ratio: use 2 tbsp cornstarch + 2 tbsp water for thick gravy, or 1 tbsp each for a thinner, pourable sauce.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Crock Pot, Dinner
- Method: Slow Cooker
- Cuisine: American