Ingredients:

  • 32 oz frozen beef meatballs
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 8 oz sliced mushrooms
  • 1 packet (1 oz) beef onion soup mix
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the 32 oz frozen beef meatballs in the bottom of the slow cooker.
  2. In a separate bowl, whisk together the 1 cup beef broth, 1 oz beef onion soup mix, 1 tbsp Worcestershire sauce, and 1 tsp garlic powder until the powder is mostly dissolved. Note: Dissolving first prevents salt pockets in the gravy.
  3. Pour this seasoned mixture over the meatballs.
  4. Stir in the 8 oz sliced mushrooms and the 10.5 oz can of condensed cream of mushroom soup.
  5. Cover and cook on Low for 6 hours (or High for 3 to 4 hours) until the meatballs are plump and the aroma is rich and savory.
  6. While the meat finishes, whisk the 2 tbsp cornstarch and 2 tbsp cold water in a small cup until smooth.
  7. Stir the slurry into the bubbling gravy. Note: Stir gently so you don't break the meatballs.
  8. Cover and cook for an additional 15–30 minutes until the gravy has thickened enough to coat the back of a spoon.