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, for garnish (optional)
- Salt and pepper to taste
Instructions
- Layer baby potatoes, carrots, and celery in the slow cooker.
- Place frozen meatballs on top.
- Sprinkle au jus mix and onion soup mix over the ingredients, then add water. Stir gently.
- Cover and cook on LOW for 5–7 hours or HIGH for 3-4 hours until vegetables are tender and meatballs are heated.
- Stir gently, season with salt and pepper, and garnish with parsley if desired.
Notes
Using beef broth instead of water can enhance the flavor.
Leftovers can be refrigerated and reheated for easy lunches.
Feel free to add other vegetables like onions or bell peppers.
- 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: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg