There’s a wealth of flavors ready to meet your taste buds! And all you really need is a slow cooker and an evening free to enjoy it! Rich Meatballs & Gravy are tender, savory, and succulent, with each meatball coated in a deliciously creamy, beefy, onion-infused sauce. The sauce alone will bring a smile to your face! Serve Rich Meatballs & Gravy over egg noodles or rice, and be sure to bring plenty of crusty bread for dipping!
Ingredients
- 1 (28-ounce) package frozen meatballs, can substitute homemade meatballs
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 (10.5-ounce) can condensed beef broth
- 1 (10.5-ounce) can condensed French onion soup
- 1/2 cup heavy whipping cream, can substitute evaporated milk
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt, to taste
- pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Add the frozen meatballs to the bottom of a 6-quart slow cooker. If using homemade meatballs, brown them in a pan before adding them to the slow cooker. They do not need to be cooked through.
Step 2 –In a pan over medium heat, melt the butter.
Step 3 –Add the onions to the hot butter and cook them until softened, about 4 minutes.
Step 4 –Add the onions to the slow cooker.
Step 5 –Add the beef broth, the French onion soup, the heavy cream, the garlic, the Worcestershire sauce, the bay leaf, the salt, and the pepper to the slow cooker and stir to combine.
Step 6 –Cover and cook on low for 8 hours or on high for 4 hours.
Step 7 –Remove and discard the bay leaf.
Step 8 –In a small bowl, add the cornstarch and the water and stir to combine.
Step 9 –Add the slurry mixture to the slow cooker and stir to combine.
Step 10 –Cover and cook until the sauce is thickened, about 15 minutes.
Step 11 –Serve garnished with the parsley.
