Step 1

Place the frozen meatballs in the slow cooker.

Step 2

In a medium bowl, whisk together the brown gravy mix and water until smooth.

Step 3

Add the cream of mushroom soup, onion powder, garlic powder, pepper, and Worcestershire sauce to the gravy mixture. Whisk until well combined.

Step 4

Pour the gravy mixture over the meatballs in the slow cooker, stirring gently to coat all the meatballs.

Step 5

Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until the meatballs are heated through and the gravy is hot and slightly thickened.

Step 6

Stir gently halfway through cooking time if possible.

Step 7

Serve hot, garnished with chopped parsley, if desired. Enjoy!