Practical Woman’s Slow Cooker Ranch Mushroom Meatballs Directions:
Servings: 6
Yield: About 6 servings
Add the frozen meatballs to the slow cooker.
Sprinkle the ranch seasoning evenly over the meatballs.
Spoon the cream of mushroom soup over the top.
Stir gently until the meatballs are coated as evenly as possible.
Cover and cook on LOW for 4–5 hours, stirring once or twice during cooking if convenient.
Once the meatballs are heated through and the sauce is hot and creamy, stir well before serving.
Serve warm with mashed potatoes, Brussels sprouts, rice, or another favorite side.
Practical tip:
Do not add extra water, broth, or milk. As the meatballs heat, they release enough moisture to loosen the condensed soup into a creamy sauce.
I'm waiting for your comments! Enjoy!
