Ingredients:

  • 2 lbs frozen beef meatballs
  • 2 cups low sodium beef broth
  • 1 packet (30g) dry onion soup mix
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp cracked black pepper
  • 1 cup sliced yellow onion
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Spritz the interior of your slow cooker with non-stick spray. Place the frozen meatballs in a single, even layer at the bottom. Scatter the sliced yellow onions over the top of the meat.
  2. In a medium mixing bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, garlic powder, and black pepper until the soup mix is mostly dissolved. Pour this mixture evenly over the meatballs and onions.
  3. Cover with the lid and cook on Low for 7-8 hours or High for 3-4 hours.
  4. About 30 minutes before serving, whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the bubbling gravy. Cover and cook for the remaining 30 minutes until the sauce is glossy and thick.