Creamy Rich Meatballs and Gravy Recipe

Ingredients

1 pound meatballs, Cooked frozen or homemade.
2 cups beef broth
10 ½ ounces French onion soup condensed
2 cloves garlic minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/2 teaspoon pepper

Gravy Thickener:
2 cups heavy whipping cream
2 tablespoons cornstarch

Directions

Place already cooked meatballs in the slow cooker. Pour in the beef broth, condensed French onion soup, minced garlic, Worcestershire sauce, bay leaf, salt, and pepper. Give it a good stir to ensure everything is well combined.

Place the lid on the slow cooker and cook on high for 4 hours or low for 6 hours.

30 minutes before the cooking time is done, carefully remove the bay leaf and discard. Combine 2 tablespoons of cornstarch in a jar with 1 pint of heavy whipping cream. Shake vigorously until the cornstarch is completely dissolved.

Stir the mixture into the slow cooker. Stir to combine whipping cream slurry with the meatball sauce.

Cover, and set the slow cooker to high. Continue cooking for an additional 30 minutes or until the gravy has thickened to your desired consistency.