Ingredients:

  • 2 lb frozen beef meatballs
  • 1 medium yellow onion, thinly sliced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup beef broth
  • 1 packet (1 oz) beef brown gravy mix
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper

Instructions:

  1. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, beef broth, brown gravy mix, Worcestershire sauce, garlic powder, and black pepper until the gravy mix is fully dissolved and the liquid is smooth.
  2. Place the sliced onions at the bottom of the slow cooker to create a fragrant bed.
  3. Pour the frozen meatballs directly over the onions, then pour the prepared gravy mixture over the top, ensuring the meatballs are evenly coated.
  4. Cover with the lid and cook on Low for 6-7 hours or High for 3-4 hours.
  5. Once meatballs are heated through and the sauce has thickened into a glossy glaze, give the pot one gentle stir. Adjust consistency with water or additional cooking time if necessary.