I'm gearing up to make this recipe again tonight (3rd time's the charm). The sauce is heavenly



Bag of frozen meatballs (around 25 oz or equivalent)

2 tablespoons Worcestershire sauce

2 cups mushrooms, thinly sliced

1 1/2 cups water

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1.74 ounces of brown gravy mix (roughly 2 packets)


Into the slow cooker, gently lay the frozen meatballs and sprinkle the sliced mushrooms.

In a mixing bowl, blend together the Worcestershire sauce, onion powder, garlic powder, gravy mix, and water until it's a smooth mixture.

Drizzle this liquid gold over the meatballs and mushrooms, ensuring they're generously coated.

Seal your slow cooker and let it work its magic on a low setting for 4-6 hours or on a high setting for 2-3 hours. The meatballs should be well-cooked and the flavors richly melded.

Once done, give it a gentle stir, tasting and adjusting for seasoning if necessary.

To serve, ladle these heavenly meatballs over a bed of egg noodles, fluffy rice, or velvety mashed potatoes.