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
- 2 tablespoons cornstarch
- Chopped fresh parsley for garnish (optional)
Instructions
- Spray the slow cooker insert with nonstick cooking spray.
- Add frozen meatballs to the slow cooker.
- In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, and ketchup until smooth.
- Pour the sauce over the meatballs and stir gently to coat.
- Cover and cook on LOW for 5–6 hours.
- To thicken the gravy, combine cornstarch with cold water to create a slurry and stir it into the slow cooker; cook for an additional 10 minutes.
- Serve hot over mashed potatoes or egg noodles and garnish with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg