Ingredients
Scale
- 26 oz. bag frozen meatballs
- 1.5 cups baby carrots
- 3 ribs celery, sliced
- 1.5 lbs. baby potatoes
- 1 oz. packet au jus mix
- 1 oz. packet lipton onion soup mix
- 2 cups water
- Fresh parsley (optional), for garnish
- salt and pepper to taste
Instructions
- Place baby potatoes, carrots, and celery at the bottom of the slow cooker.
- Add the frozen meatballs on top.
- Sprinkle in the au jus mix and onion soup mix before pouring in the water. Mix gently to combine.
- Cover the slow cooker and set to LOW for 5–7 hours or HIGH for 3-4 hours, until vegetables are tender and meatballs are heated.
- Stir gently, and season with salt and pepper to taste. Garnish with parsley if using.
Notes
For added flavor, use beef broth instead of water.
Feel free to customize with your favorite vegetables, such as bell peppers or onion.
Adjust cooking time based on your slow cooker model, as they can vary.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours on LOW or 3-4 hours on HIGH
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg