Ingredients:

  • 2 lbs frozen beef meatballs
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 cup sour cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. In your slow cooker, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, allspice, and nutmeg until the mixture is smooth.
  2. Gently fold in the frozen meatballs, ensuring each one is submerged in the liquid. Cover with a tight-fitting lid.
  3. Cook on High for 3 hours or Low for 6 hours until meatballs are heated through and the sauce is bubbling softly.
  4. In a small bowl, whisk together cornstarch and cold water until no lumps remain. Stir this slurry into the slow cooker.
  5. Cook on High for an additional 15 minutes until the sauce thickens.
  6. Turn the heat to low or off and stir in the sour cream until the gravy is a pale, creamy mahogany.