Description
This Easy Frozen Meatball Pot Roast is a comforting and simple slow cooker recipe perfect for busy days. Using frozen meatballs and a flavorful combination of onion soup mix, cream of mushroom soup, and spices, it creates a hearty, tender dish with rich gravy. It’s ideal for serving over mashed potatoes, rice, or crusty bread, making it a complete and satisfying meal with minimal prep time.
Ingredients
Scale
Meatballs
- 1 bag (32 oz) frozen meatballs (beef or turkey, depending on preference)
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
- Salt and pepper, to taste
Optional
- 1 tablespoon olive oil (for browning meatballs)
- Fresh parsley or chives, chopped (for garnish)
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 during cooking.
- Brown the Meatballs (Optional): For added flavor and texture, heat the olive oil in a large skillet over medium heat. Brown the frozen meatballs on all sides for about 5-7 minutes. This step is optional; you may skip it and add the frozen meatballs directly to the slow cooker.
- 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. Stir thoroughly to incorporate all ingredients evenly.
- Layer in the Slow Cooker: Place the meatballs into the prepared slow cooker. Pour the combined soup mixture evenly over the meatballs, ensuring they are fully coated with the sauce.
- Cook: Cover the slow cooker with its lid, then cook on low heat for 6-7 hours or on high heat for 3-4 hours. The meatballs should become tender and the sauce thickened to a rich gravy consistency.
- Serve: After cooking, gently stir the sauce and taste for seasoning, adjusting salt and pepper as desired. Serve the meatball pot roast hot over mashed potatoes, rice, or with crusty bread to enjoy the flavorful gravy.
- Garnish: Optionally, sprinkle chopped fresh parsley or chives on top for a pop of color and fresh flavor before serving.
Notes
- Skipping the browning step saves time, but browning adds extra depth of flavor and texture.
- Using beef broth instead of water enhances the meatiness of the sauce.
- Feel free to substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor.
- This recipe works well with either beef or turkey meatballs depending on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For thicker gravy, stir and cook uncovered for an additional 15-20 minutes at the end of cooking.
