Ingredients
- Frozen meatballs: 32 ounces
- Cream of mushroom soup: 1 (10.75 ounce) can
- Cream of onion soup: 1 (10.75 ounce) can
- Brown gravy mix: 1 ounce packet
- Milk: 1/2 cup
- Onion: 1/2 medium, chopped
- Garlic powder: 1 teaspoon
- Worcestershire sauce: 1 tablespoon
Instructions
- Step 1: Place the frozen meatballs in the bottom of your slow cooker.
- Step 2: In a medium bowl, whisk together the cream of mushroom soup, cream of onion soup, brown gravy mix, milk, Worcestershire sauce and garlic powder.
- Step 3: Add the chopped onion to the soup mixture and stir to combine.
- Step 4: Pour the soup mixture evenly over the frozen meatballs in the slow cooker, ensuring the meatballs are mostly covered.
- Step 5: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the meatballs are heated through and the sauce is thickened.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave individual portions in 1-minute intervals, stirring in between, until heated through.
- Serve these savory meatballs over creamy mashed potatoes or egg noodles for a comforting meal.
- For a richer flavor, brown the meatballs in a skillet before adding them to the slow cooker – this adds depth!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American