As I’m experimenting with my crockpot again, this dish felt like a win. It’s made with ingredients I usually have on hand, making it an easy go-to dinner. Plus, I always prepare extra meatballs, so I can quickly pull together meals like this.
1-2 dozen frozen meatballs (depending on the size)
1 onion, chopped
3 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp oregano
2 cloves of garlic, minced
2 cups beef stock
1 tbsp cornstarch mixed with stock or water
Let’s cook!
- Place the meatballs and onion in the bottom of the crockpot.
- Mix the tomato paste, Worcestershire, mustard, spices, and stock. Pour over the meatballs and onions, making sure everything is coated.
- Cook on low for 6 hours or high for 4 hours (you’re just making sure the frozen meatballs are fully reheated).
- Fifteen minutes before serving, add the cornstarch mixture to thicken the sauce. If cooking on low, turn the heat to high.
- Top with some fresh parsley and dig in!
I served this over buttermilk mashed potatoes with a side of peas. The tangy sauce is a delicious change if you’re used to pairing meatballs with tomato sauce!
As the weather cools, I’m excited to dive into more crockpot recipes. Feel free to share your favorites!
Eat well friends!
Michelle Cooks 
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