Step-by-Step Instructions
Prepare the Slow Cooker:
Spray the inside of your slow cooker with nonstick spray to keep cleanup easy and ensure nothing sticks
Arrange the Meatballs:
Pour all frozen meatballs straight into the slow cooker spreading them in an even layer for even cooking
Mix the Gravy Base:
In a medium bowl whisk together beef broth brown gravy mix onion soup mix ketchup and Worcestershire sauce Mix thoroughly so there are no clumps of dry mix
Combine and Start Cooking:
Pour the gravy mixture over the meatballs in the slow cooker Gently stir so every meatball gets a coating Snap on the lid and set to low heat
Slow Cook:
Let everything cook low and slow for five to six hours The sauce will infuse the meatballs as they heat giving you maximum flavor with minimal active effort
Thicken the Gravy:
About ten minutes before serving combine cornstarch with cold water in a small bowl Use a fork to blend until you have a totally smooth slurry Pour this into the slow cooker and stir well Cook for another ten minutes so the gravy thickens up beautifully
Serve:
Serve the meatballs hot over fluffy mashed potatoes or egg noodles Make sure to spoon plenty of the rich gravy over the top Garnish with fresh parsley if you like
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