From aspicyperspective.com
- 2 pounds frozen home-style meatballs
- 3 cups beef broth
- 1 cup half & half
- 1 packet onion soup/dip mix
- 2 tablespoons cornstarch
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ – ½ teaspoon ground nutmeg
- Parsley for garnish
In a Crock Pot:
Set out a 4-6 quart slow cooker. Pour the frozen meatballs into the crock.
In a mixing bowl, combine the beef broth, half & half, onion soup mix, cornstarch, Worcestershire sauce, and all spices. Mix well. Pour the sauce mixture over the meatballs.
Cover the slow cook, and set on LOW for 7-8 hours, or on HIGH for 3-4 hours. Stir and serve warm with a sprinkling of chopped parsley.
In an Instant Pot:
Set out a 6 quart Instant Pot or pressure cooker. Pour in the frozen meatballs.
In a mixing bowl, combine the beef broth, half & half, onion soup mix, cornstarch, Worcestershire sauce, and all spices. Mix well. Pour the sauce mixture over the meatballs.
Lock the lid into place and set on Pressure Cook High for 8 minutes. Perform a Natural Release. Once the steam button has dropped it’s safe to open the Instant Pot. Stir, sprinkle with chopped parsley, and serve warm.
Comments