1-Getting started with this recipe: First, spray the slow cooker insert with nonstick cooking spray to prevent sticking and make cleanup easier. Then, add the frozen meatballs directly into the slow cooker without thawing them, which saves you valuable time.

2-Next: in a separate bowl, whisk together 2 cups of reduced-sodium beef broth, 1 packet of brown gravy mix, 1 packet of onion soup mix, 2 tablespoons of ketchup, and 1 tablespoon of Worcestershire sauce until well combined. Pour this flavorful mixture over the meatballs and gently stir to coat them evenly. Cover the slow cooker and set it to low for 5 to 6 hours, letting the magic happen slowly.

3-Once the cooking time is up, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker and continue cooking for an additional 10 minutes until the gravy reaches your desired thickness. This step ensures a rich, velvety sauce that ties everything together perfectly.