Scale

1.5 to 2 lbs frozen fully-cooked meatballs

2 large sweet yellow onions, thinly sliced

2 cups beef broth

2 tbsp Worcestershire sauce

2 cloves garlic, minced

1 to 1.5 cups shredded Gruyère or mozzarella cheese

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1. Thinly slice onions and set aside.

2. In a slow cooker, add onions, meatballs, garlic, Worcestershire, and beef broth.

3. Stir gently to combine. Cover and cook on low for 5–6 hours or high for 2.5–3 hours.

4. About 15 minutes before serving, sprinkle cheese on top.

5. Cover again until cheese is melted.

6. Serve hot over mashed potatoes, noodles, or bread.

Use chicken or turkey meatballs as a lighter option.

Swap Gruyère with mozzarella, provolone, or Parmesan.

Freeze leftovers up to 3 months. Reheat gently before serving.