Description
This Slow Cooker Chicago Style Meatballs recipe offers a deliciously easy way to enjoy tender meatballs simmered in a rich blend of brown gravy, Lipton onion soup mix, beef broth, and spicy Chicago-style giardiniera. Perfect as an appetizer or served over pasta or mashed potatoes for a comforting meal.
Ingredients
Scale
Meatballs
- 32 oz bag frozen meatballs
Sauce
- 1 packet brown gravy mix
- 1 packet Lipton onion soup mix
- 1 â…“ cups beef broth
- 1 ½ cups chopped Chicago-style giardiniera (mild or hot)
Garnish (Optional)
- Chopped parsley
Instructions
- Place Meatballs: Place frozen meatballs evenly in the bottom of the slow cooker crockpot.
- Add Sauce Ingredients: Sprinkle the brown gravy mix and Lipton onion soup mix over the meatballs, then pour in the beef broth. Top with the chopped Chicago-style giardiniera for added flavor and spice.
- Cook: Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-6 hours, until the meatballs are thoroughly heated and the sauce is bubbly.
- Stir and Serve: Stir the meatballs gently to coat them in the sauce before serving. Garnish with chopped parsley if desired. Serve as a tasty appetizer or over pasta or mashed potatoes for a fulfilling meal.
Notes
- Use mild or hot giardiniera based on your spice preference.
- Cooking times may vary slightly depending on your slow cooker model.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking.
- Leftovers can be refrigerated up to 3 days and reheated on the stovetop or microwave.
