Ingredients
Scale
- 2 medium yellow onions (sliced)
- 26 ounces frozen meatballs (beef or turkey)
- 2 cups low-sodium beef broth
- 1 ounce brown gravy mix
- 2 teaspoons garlic (minced)
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon white apple vinegar
- ¼ cup water
- 2 tablespoons cornstarch
- 1½ cups gruyere cheese (grated)
Instructions
- Layer sliced onions in the bottom of a 6-quart crock pot and arrange frozen meatballs on top.
- In a mixing bowl, combine beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white apple vinegar; whisk until smooth and pour over the meatballs.
- Cover the crock pot and cook on high for 2½ to 3½ hours or low for 5 to 6 hours until meatballs are heated through.
- To thicken the sauce, whisk cornstarch with water until smooth and stir into the meatball mixture.
- Sprinkle grated gruyere cheese over the top and cook for an additional ten minutes until melted.
- Prep Time: 10 minutes
- Cook Time: 2½ -3½ hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 meatballs (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg