Ingredients:

  • 2 lbs frozen beef meatballs
  • 1 large sweet onion, thinly sliced into half-moons
  • 8 oz cremini mushrooms, sliced
  • 2 cups low-sodium beef broth
  • 1 oz dry onion soup mix
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Place the 1 large sweet onion (thinly sliced) and 8 oz of cremini mushrooms into the bottom of the slow cooker.
  2. Pour the 2 lbs of frozen beef meatballs directly over the onion and mushroom bed.
  3. In a separate bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, brown sugar, garlic powder, and black pepper.
  4. Pour the broth mixture over the meatballs and vegetables, ensuring they are mostly submerged.
  5. Cover and cook on Low for 6 hours.
  6. Thirty minutes before serving, whisk the cornstarch and cold water together in a small bowl to create a slurry.
  7. Stir the slurry into the slow cooker, turn the heat to High, and cook for 20-30 minutes until the gravy is thickened and glossy.
  8. Turn off the slow cooker and let the dish sit uncovered for 5 minutes.
  9. Look for a deep mahogany color in the gravy. If the sauce is too thick, add a tablespoon of broth; if too thin, let it sit for another 10 minutes.
  10. Ladle the meatballs over a bed of mashed potatoes or egg noodles, ensuring each serving gets a generous helping of those soft, savory mushrooms and onions.