Step 1

Set out a 4-6 quart slow cooker. Pour the frozen meatballs into the crock.

Step 2

In a mixing bowl, combine the beef broth, half & half, onion soup mix, cornstarch, Worcestershire sauce, and all spices. Mix well. Pour the sauce mixture over the meatballs.

Step 3

Cover the slow cook, and set on LOW for 7-8 hours, or on HIGH for 3-4 hours. Stir and serve warm with a sprinkling of chopped parsley.

Step 4

Set out a 6 quart Instant Pot or pressure cooker. Pour in the frozen meatballs.

Step 5

In a mixing bowl, combine the beef broth, half & half, onion soup mix, cornstarch, Worcestershire sauce, and all spices. Mix well. Pour the sauce mixture over the meatballs.

Step 6

Lock the lid into place and set on Pressure Cook High for 8 minutes. Perform a Natural Release. Once the steam button has dropped it’s safe to open the Instant Pot. Stir, sprinkle with chopped parsley, and serve warm.