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Export 10 ingredients for grocery delivery
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.
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