Name: Slow Cooker Beef Meatballs with Vegetables
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 32 ounces frozen fully cooked beef meatballs; 3 cups baby carrots; 2 cups sliced celery; 1 medium yellow onion, diced; 3 cups low sodium beef broth; 0 cup tomato paste; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce (optional); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon kosher salt (or to taste); 0 teaspoon black pepper; 3 tablespoons cornstarch; 3 tablespoons cold water; 6 cups hot mashed potatoes, rice, or egg noodles (for serving)

Description

A hearty and comforting dish made with frozen beef meatballs, vegetables, and a flavorful gravy, served over mashed potatoes, rice, or egg noodles.

Ingredients

Scale

32 ounces frozen fully cooked beef meatballs
3 cups baby carrots
2 cups sliced celery
1 medium yellow onion, diced
3 cups low sodium beef broth
0 cup tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon kosher salt (or to taste)
0 teaspoon black pepper
3 tablespoons cornstarch
3 tablespoons cold water
6 cups hot mashed potatoes, rice, or egg noodles (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Add the frozen meatballs to the bottom of a 6 quart slow cooker. Scatter the baby carrots, sliced celery, and diced onion evenly over the top.
In a medium bowl whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, garlic powder, onion powder, dried thyme, salt, and black pepper until the tomato paste is fully dissolved.
Pour the gravy mixture evenly over the meatballs and vegetables, pressing everything down gently so most of it is submerged in the liquid.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the vegetables are tender and the meatballs are heated through and very soft.
In a small bowl stir together the cornstarch and cold water until smooth. Stir this slurry into the slow cooker, cover again, and cook on HIGH for 15 to 20 minutes, until the gravy has thickened to your liking.
Taste the gravy and adjust seasoning with additional salt and pepper if needed. If it becomes too thick, thin with a splash of broth or water.
Spoon mashed potatoes, rice, or egg noodles into bowls and ladle the meatballs, vegetables, and plenty of gravy over the top. Serve hot.

Notes

For a gluten-free version, use gluten-free soy sauce.
This recipe can be made with any frozen meatballs of your choice.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg