A comforting and flavorful dish of meatballs simmered in a rich herb-infused gravy, perfect for a cozy meal.
Place the frozen meatballs into the slow cooker.
Using frozen meatballs saves time and ensures consistent results.
In a bowl, mix the dry gravy mix, condensed cream of mushroom soup, water, dried thyme, and bay leaves until well combined.
Mixing the gravy ingredients beforehand ensures even distribution of flavors.
Pour the gravy mixture over the meatballs in the slow cooker.
Ensure the meatballs are evenly coated with the gravy for consistent flavor.
Cover the slow cooker and cook on low for 3-4 hours.
Cooking on low allows the flavors to meld together beautifully.
Remove the bay leaves before serving.
Bay leaves add flavor but are not meant to be eaten, so always remove them before serving.
Serve the meatballs and gravy over cooked egg noodles or mashed potatoes.
Garnish with fresh parsley for a pop of color and added freshness.
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