Crockpot Salisbury Meatballs

Ingredients

• Salisbury Meatballs
• 1 package frozen meatballs
• 1 packet brown gravy mix
• 1 packet onion soup mix
• 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 2 cups of low sodium beef broth
• 1 package sliced mushrooms (optional)
• 1 onion, sliced (optional)
• To Thicken
• 2 tbsp cornstarch
• 6 tbsp water
• Mashed Potatoes
• 5 large russet potatoes, peeled and quartered
• 1 stick butter
• ⅔ cup milk
• Splash of heavy cream
• 1-2 tsp salt
• 1 tsp black pepper

Instructions

1. Salisbury Meatballs
2. Add frozen meatballs, brown gravy mix, onion soup mix, ketchup, Worcestershire sauce, and mushrooms and onion to the crockpot. Cook on HIGH for 3 hours.
3. In a small bowl, whisk together cornstarch and water.
4. Stir slurry into the crockpot, cover, and cook an additional 1-2 hours until the gravy thickens.
5. Tip: If gravy doesn't thicken enough, transfer to the stovetop and simmer briefly to thicken faster.
6. Mashed Potatoes
7. Boil potatoes in salted water until fork tender. Drain well.
8. Add butter, milk, heavy cream, salt, and pepper.
9. Mash until smooth and creamy.