Slow Cooker Beef Meatballs, Onions & Gravy

Ingredients

• 500 g Beef meatballs (Use pre-rolled meatballs or make your own.)
• 2 Onions (Cut into rings.)
• 2.5 tbsp Tomato purée (Source gives a range of 2–3 tbsp.)
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp Dried oregano
• 1 tsp Onion granules
• 3 cloves Garlic (Crushed.)
• Salt (To taste.)
• Black pepper (To taste.)
• 400 ml Beef stock
• 2 tbsp Bistro gravy powder
• 50 ml Water (For mixing with the gravy powder.)
• 600 g Mashed potatoes (150 g per person; described as creamy and buttery, but no preparation or ingredient quantities are provided.)
• Greens (For serving; amount not stated.)
• Fresh thyme (For garnish; amount not stated.)

Steps

1. 1

   Brown the meatballs in a pan for a few minutes, then transfer them to the slow cooker.

2. 2

   Fry the onion rings in the same pan, using the juices left from the meatballs. Transfer the onions to the slow cooker.

3. 3

   Add the tomato purée, Worcestershire sauce, Dijon mustard, oregano, onion granules, crushed garlic, salt, pepper, and beef stock to the slow cooker with the meatballs and onions.

4. 4

   Mix the bistro gravy powder with 50 ml water, then add it to the slow cooker.

5. 5

   Cook on high for 4 hours or on low for 7–8 hours.

6. 6

   Serve with creamy buttery mashed potatoes (150 g per person) and greens. Garnish with thyme.

Notes

The source does not specify amounts for salt, pepper, greens, or thyme, nor provide the method or ingredient quantities for making the mashed potatoes. The 2–3 tbsp tomato purée range is represented by its midpoint for numeric quantity.

Nutrition per serving

• main
• comfort food
• slow-cooked
• slow cooker
• beef
• family dinner
• autumn