Description
This Slow Cooker Chicago Style Meatballs recipe offers a flavorful and effortless way to enjoy tender meatballs infused with the spicy tang of Chicago-style giardiniera and savory onion and brown gravy mixes. Perfect for entertaining or a hearty family meal, these meatballs can be served as an appetizer or over pasta or mashed potatoes for a satisfying dish.
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 the meatballs: Add the frozen meatballs directly into the slow cooker crockpot, evenly spreading them out.
- Add sauce ingredients: Pour the brown gravy mix, Lipton onion soup mix, beef broth, and chopped Chicago-style giardiniera over the meatballs.
- Cook: Cover the crockpot and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the meatballs are thoroughly heated and tender.
- Stir and serve: Stir the meatballs gently to coat them evenly with the sauce. Garnish with chopped parsley if desired. Serve as an appetizer or over pasta or mashed potatoes for a complete meal.
Notes
- Use either mild or hot Chicago-style giardiniera depending on your spice preference.
- For a thicker sauce, cook uncovered for the last 30 minutes to reduce liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Can be easily doubled for larger gatherings.
- Serve as finger food with toothpicks or over your favorite side dish for a hearty meal.
