duweywings
– 1 (32 oz) bag frozen meatballs – 2 cups beef broth – 1 packet (1 oz) dry French onion soup mix – 1 tablespoon Worcestershire sauce – 1 tablespoon soy sauce – 1 tablespoon cornstarch – 1 tablespoon water – 1½ cups shredded mozzarella cheese – 1½ cups shredded provolone cheese
Place the frozen meatballs in the bottom of your Crock Pot in an even layer, allowing enough room for the broth and seasonings to cover evenly.
In a bowl, mix the beef broth with the French onion soup mix, Worcestershire sauce, and soy sauce. Stir well to combine all the flavors thoroughly.
Pour the seasoned broth mixture over the meatballs in the Crock Pot. Ensure the meatballs are mostly submerged to absorb all the onion flavor.
Cover the Crock Pot and cook on low for 4 to 5 hours or on high for about 2 to 3 hours, until the meatballs are heated through and tender.
In a small bowl, mix cornstarch and water to create a slurry. Add it to the Crock Pot and stir gently to thicken the broth into a light gravy.
Sprinkle the shredded mozzarella and provolone cheeses over the meatballs. Cover and cook for 15 minutes until the cheese melts completely.
Once the cheese is melted and bubbly, serve the meatballs hot. They pair perfectly with mashed potatoes, rice, or crusty French bread.
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