Step 1

In a medium bowl whisk together the cream of mushroom soup, brown gravy mix, and water.

Step 2

Place the frozen meatballs in the bowl of a 6-quart slow cooker and then top with sliced onions.

Step 3

Pour the gravy mixture over the top of the meatballs. Make sure all the meatballs are covered.

Step 4

Place the lid on the slow cooker and set to cook on low for 6 to 7 hours or high for 3 to 4 hours until meatballs are fully cooked through.

Step 5

Serve over mashed potatoes, rice or egg noodles.