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Slow Cooker Beef Meatballs. This yummy meatball recipe only needs 4 things and a slow cooker. You don’t have to do much work, but it tastes really, really good! It’s great for holidays like Easter, or just a regular busy night when you don’t want to cook a lot.
Makes: 6 servings
What You Need
- frozen beef meatballs → 2 pounds (don’t thaw them — keep them frozen!)
- cream of mushroom soup → 1 can (10.5 oz)
- dry onion soup mix → 1 small packet (1 oz)
- beef broth → 1 cup (low-sodium is best)
How to Make Slow Cooker Beef Meatballs
- Step 1: Put the frozen meatballs into the bottom of your slow cooker. Try to spread them out a little so the sauce can get around all of them.
- Step 2: In a bowl, mix together the mushroom soup, onion soup mix, and beef broth. Stir it until it looks mostly smooth. Don’t worry if there are a few little lumps — they will go away while cooking.
- Step 3: Pour that sauce all over the meatballs. Make sure every meatball gets a little sauce on it. Don’t stir anything — just let the sauce sit on top.
- Step 4: Put the lid on and cook on LOW for 5 to 6 hours, or on HIGH for 2½ to 3 hours. The meatballs are ready when they are soft and fully cooked. The sauce will get a little thicker too.
- Step 5: Gently stir the meatballs so they get coated in the sauce. Take a little taste. If you want, add a tiny bit of salt or pepper — but remember, the onion soup mix is already pretty salty!
- Step 6: Switch the slow cooker to WARM and wait about 10 to 15 minutes before eating. This helps the sauce get even thicker and makes everything taste better together. Serve hot with your favorite sides!
💡 Quick Tip: These meatballs taste great over rice, mashed potatoes, or egg noodles!
Beef and Potato Casserole Slow Cooker
