Slow Cooker Onion Meatballs
4 servings
Frozen meatballs cooked low and slow in a rich onion gravy with Worcestershire and Dijon. A true dump and go dinner to serve over egg noodles or mashed potatoes.
Equipment
Ingredients
- 26 ounces frozen meatballs one bag
- 2 medium yellow onions cut into rings
- 2 tablespoons tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 3 cloves garlic minced
- 1 teaspoon salt and pepper
- 1½ cups low-sodium beef stock
- 1 packet brown gravy mix mixed with 5 tablespoons of water
Instructions
- Stir the brown gravy mix with 5 tablespoons of water in a small bowl until smooth.
- Add the frozen meatballs, onions, tomato sauce, Worcestershire sauce, Dijon mustard, oregano, onion powder, garlic, salt, pepper, and stock to an 8-quart slow cooker. Pour in the gravy mixture.
- Stir everything together. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, giving it a stir once or twice as it cooks. The meatballs should be heated through to 165°F (74°C) in the center.
- Serve the meatballs and onion gravy over egg noodles or mashed potatoes.
Notes
Refrigerate leftovers within 2 hours of cooking and keep them in an airtight container for up to 3 to 4 days. Reheat to 165°F (74°C) before serving.
Frozen diced onions work in place of fresh if that is what you have.
Frozen diced onions work in place of fresh if that is what you have.
Nutrition
Calories: 535kcal | Carbohydrates: 10g | Protein: 34g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 133mg | Sodium: 1055mg | Potassium: 892mg | Fiber: 2g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg