Ingredients
Scale
- 16 oz frozen meatballs (beef or turkey)
- 8 oz sliced mushrooms
- ½ cup chopped yellow onion
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 teaspoons soy sauce
- 1 teaspoon dijon mustard
- 1 ½ cups beef broth
Instructions
- In a slow cooker, combine the meatballs, mushrooms, chopped onion, minced garlic, and butter.
- In a separate bowl, whisk together the flour and 4 tablespoons of water until smooth.
- Add the soy sauce, dijon mustard, and beef broth to the flour mixture and mix well.
- Pour the mixture over the meatball and vegetable mixture in the slow cooker.
- Cover and cook on high for 2-3 hours or low for 4-6 hours, until meatballs are cooked through and sauce has thickened.
- Serve the meatballs over mashed potatoes, noodles, or for a lower-carb option, mashed cauliflower.
Notes
You can use beef or turkey meatballs depending on your preference.
For additional flavor, consider adding Worcestershire sauce to the mixture.
This dish pairs well with a side of steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg