Slow Cooker Meatballs & Gravy

• servings: 4 servings
• total time: 4 hours 30 minutes

Ingredients

1 tablespoon butter

1 medium onion (sliced)

24 ounces frozen meatballs (or homemade meatballs below*)

10 ½ ounces beef broth

10 ½ ounces French onion soup (condensed)

½ cup heavy whipping cream

2 cloves garlic (minced)

1 tablespoon Worcestershire sauce

1 bay leaf

salt & pepper to taste

2 tablespoons cornstarch

Directions

If making homemade meatballs, combine the meat mixture and roll into 36 meatballs. Lightly brown in a skillet over medium high heat, cooking in batches if needed. They do not need to be cooked through. (Frozen meatballs do not need to be browned).

Remove the meatballs and place in the bottom of a 6qt slow cooker (frozen fully cooked meatballs can be added right from frozen).

Add the onions to the pan with butter and cook over medium heat until softened, about 4 minutes.

Place onions in the slow cooker. Add all remaining ingredients except cornstarch and stir. Cook on low for 8 hours or on high for 4 hours.

Remove bay leaf and discard. Combine 2 tablespoons cornstarch with 2 tablespoons water. Stir into the slow cooker and cover. Cook 15 minutes or until thickened.

Nutrition

• Calories: 612 kcal
• Total Fat: 48 g
• Saturated Fat: 21 g
• Unsaturated Fat: 23 g
• Cholesterol: 159 mg
• Sodium: 681 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 32 g