Slow Cooker Salisbury Meatballs (Print Version)

# Ingredients:

01 - 26 oz frozen meatballs (30-35 count).
02 - 2 cups reduced-sodium beef broth.
03 - 1 packet brown gravy mix.
04 - 1 packet onion soup mix.
05 - 2 tablespoons ketchup.
06 - 1 tablespoon Worcestershire sauce.
07 - 2 tablespoons cornstarch.
08 - 2 tablespoons cold water.

# Instructions:

01 - Spray slow cooker with cooking spray. Add frozen meatballs.
02 - Whisk together broth, gravy mix, soup mix, ketchup, and Worcestershire sauce. Pour over meatballs.
03 - Cover and cook on low 5-6 hours.
04 - Mix cornstarch with cold water. Stir into crockpot and cook 10 more minutes until thickened.
05 - Serve over mashed potatoes or egg noodles. Garnish with parsley if desired.

# Notes:

01 - Can use any type of frozen meatballs.
02 - No need to thaw meatballs first.
03 - Use 1 tablespoon cornstarch for thinner gravy.

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