Description
This Easy Frozen Meatball Pot Roast is a comforting slow cooker recipe that transforms frozen meatballs into a tender, flavorful dish enveloped in a rich onion and mushroom gravy. Perfect for busy days, it requires minimal prep and cooks low and slow to meld the hearty flavors, making it ideal served over mashed potatoes, rice, or with crusty bread.
Ingredients
Scale
Meatballs
- 1 bag (32 oz) frozen meatballs (beef or turkey, depending on preference)
- 1 tablespoon olive oil (optional, for browning)
- Salt and pepper, to taste
Sauce
- 1 packet (1 oz) onion soup mix
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1/2 cup beef broth (or water)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Garnish (optional)
- Fresh parsley or chives, chopped
Instructions
- Prepare the Slow Cooker: Lightly grease the slow cooker or spray it with non-stick cooking spray to ensure easy cleanup and prevent sticking.
- Brown the Meatballs (Optional): For additional flavor and texture, heat olive oil in a large skillet over medium heat. Add the frozen meatballs and brown them on all sides for 5 to 7 minutes. If skipping this step, proceed to the next.
- Combine the Sauce Ingredients: In a medium bowl, mix together the onion soup mix, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper until fully combined.
- Layer in the Slow Cooker: Place the meatballs in the slow cooker. Pour the prepared sauce evenly over the meatballs, ensuring they are well coated with the gravy mixture.
- Cook: Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The meatballs should be tender, and the sauce should thicken up nicely.
- Serve: Once cooked, stir the sauce, taste, and adjust seasoning with additional salt and pepper if desired. Serve the meatball pot roast over mashed potatoes, rice, or with crusty bread for dipping.
- Garnish: Optionally, sprinkle chopped fresh parsley or chives on top for a fresh burst of color and flavor before serving.
Notes
- Skipping browning saves prep time but may reduce texture complexity.
- Can substitute cream of chicken soup if preferred.
- Using beef broth instead of water enhances flavor.
- Season the dish to taste before serving for optimal flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
