Equipment
- 6-quart crock pot
Ingredients
Main Ingredients
- 2 medium yellow onions, sliced
- 26 ounces frozen meatballs
- 2 cups low-sodium beef broth
- 1 ounce brown gravy mix
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon white wine vinegar No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.25 cup water
- 2 tablespoons cornstarch
- 1.5 cups grated Gruyere cheese
Instructions
- Start by placing the sliced onions at the bottom of a 6-quart crock pot. This will create a flavorful base for your dish.
- Next, pour the frozen meatballs over the onions, spreading them out evenly.
- In a medium bowl, combine the beef broth, brown gravy mix, minced garlic, black pepper, dried thyme, and white wine vinegar. Whisk everything together until well mixed, then pour this mixture over the meatballs.
- Cover the crock pot and cook on high for 2½ to 3½ hours, or on low for 5 to 6 hours. The longer you cook, the more flavorful it will be! (Tip: If you're short on time, the high setting works well, but the low setting enhances the flavors even more.)
- In a small bowl, whisk together the cornstarch and water until smooth. Pour this mixture over the meatballs and stir gently to combine.
- Sprinkle the grated Gruyere cheese on top of the meatballs. Cover and cook for an additional 10 minutes, or until the cheese is melted and bubbly.
Notes
For a little extra flavor, consider adding some chopped fresh herbs like parsley or chives before serving. This dish pairs wonderfully with a side of steamed vegetables for a complete meal.