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Submitted by: Nancy Kailihiwa from Wheatland, CA
Originally shared on the web 05/31/2024

32-oz. pkg. frozen cooked meatballs
1 yellow or white onion, chopped
3 c. beef broth
2 0.87.-oz pkgs. brown gravy mix
2 T. catsup
1 T. Worcestershire sauce
1 t. onion powder
1 t. garlic powder
1 t. pepper
2 T. cornstarch
2 T. water

Combine frozen meatballs and onion in a 6-quart slow cooker; set aside. In a large bowl, combine remaining ingredients except cornstarch and water; mix well and spoon over meatball mixture. Cover and cook on low setting for 4 to 6 hours, or on high setting for 2 to 3 hours. When nearly done, mix together cornstarch and water in a cup. Turn slow cooker to high setting; pour cornstarch mixture into slow cooker and stir gently. Cover and cook for 20 more minutes, or until sauce is thickened as desired. Makes 6 to 8 servings.