6 AMAZING Dump & Go Crockpot Recipes Using Frozen Meatballs

Ingredients

• 1 lb Frozen Meatballs (20‑30 meatballs per recipe, any brand)
• 1 can (10.5 oz) French Onion Soup (Condensed French onion soup)
• 1 packet Onion Soup Mix (Liptin or Great Value brand)
• 6 cups Beef Broth (Made with Better Than Bouillon, 1 cup per recipe)
• 1 can (10.5 oz) Cream of Mushroom Soup (For Swedish meatballs)
• 2 tablespoons Worcestershire Sauce (Adds depth to Swedish gravy)
• 2 packets Brown Gravy Mix (One for Swedish, one for Mississippi meatballs)
• 2 teaspoons Garlic Powder (1 tsp for Swedish, 1 tsp for Marry‑Me)
• 5 tablespoons Cornstarch (2 tbsp for Swedish, 2‑3 tbsp for Marry‑Me, optional thickener for Mississippi)
• 1 cup Heavy Whipping Cream (For Marry‑Me meatballs)
• 0.25 cup Sun‑Dried Tomatoes (Packed, for Marry‑Me meatballs)
• 1 teaspoon Dried Basil (For Marry‑Me meatballs)
• 1 jar (15 oz) Red Enchilada Sauce (For Enchilada meatballs)
• 8 oz Monterey Jack Cheese (Half a 16‑oz bag, shredded)
• 0.5 cup Pepperoncini Juice (From jar, for Mississippi meatballs)
• 1 packet Ranch Dressing Mix (For Mississippi meatballs)
• 2 tablespoons Unsalted Butter (For Mississippi meatballs)
• 1 piece Green Bell Pepper (Diced, for Hawaiian meatballs)
• 1 piece Orange Bell Pepper (Diced, for Hawaiian meatballs)
• 1 can (20 oz) Pineapple Chunks (Drained, for Hawaiian meatballs)
• 0.25 cup Rice Wine Vinegar (For Hawaiian meatballs)
• 0.25 cup Soy Sauce (For Hawaiian meatballs)
• 0.25 cup Ketchup (For Hawaiian meatballs)
• 1 tablespoon Light Brown Sugar (For Hawaiian meatballs)

Instructions

1. French Onion Meatballs – Prep

   Place 20‑30 frozen meatballs in the Crock‑Pot. Open the can of French onion soup and pour it over the meatballs. Add the packet of onion soup mix and 1 cup of beef broth. Stir gently to combine.

   Time: PT3M

2. French Onion Meatballs – Cook

   Cover the Crock‑Pot and cook on LOW for 7‑8 hours or on HIGH for 3‑4 hours. When finished, the sauce will be thick and gravy‑like; serve over rice.

   Time: PT8H

3. Swedish Meatballs – Prep

   In a separate Crock‑Pot, add 20‑30 frozen meatballs, 1 can of cream of mushroom soup, 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 packet brown gravy mix, 1 tsp garlic powder, and 2 tbsp cornstarch. Stir until everything is evenly distributed.

   Time: PT4M

4. Swedish Meatballs – Cook

   Cover and cook on LOW 7‑8 hours or HIGH 3‑4 hours. Serve over egg noodles or rice; the gravy should be rich and thick.

   Time: PT8H

5. Marry‑Me Meatballs – Prep

   Add 20‑30 frozen meatballs to a third Crock‑Pot. Pour in 2 cups beef broth, 1 cup heavy whipping cream, 2‑3 tbsp cornstarch, 1/4 cup sun‑dried tomatoes, 1 tsp garlic powder, and 1 tsp dried basil. Stir well.

   Time: PT4M

6. Marry‑Me Meatballs – Cook

   Cook on LOW 7‑8 hours or HIGH 3‑4 hours. The sauce will be creamy and slightly tangy; serve with rice, noodles, or a side salad.

   Time: PT8H

7. Enchilada Meatballs – Prep

   Place 20‑30 frozen meatballs in a fourth Crock‑Pot. Pour the entire jar of red enchilada sauce over the meatballs, then sprinkle half a bag (8 oz) of shredded Monterey Jack cheese on top.

   Time: PT3M

8. Enchilada Meatballs – Cook

   Cover and cook on LOW 7‑8 hours or HIGH 3‑4 hours. Stir once halfway through to melt the cheese evenly. Serve with rice and beans.

   Time: PT8H

9. Mississippi Meatballs – Prep

   Add 20‑30 frozen meatballs to a fifth Crock‑Pot. Pour in 0.5 cup pepperoncini juice, 1 packet brown gravy mix, 1 packet ranch dressing mix, 2 tbsp butter, 2 cups beef broth, and 1 cup water. Stir until the butter melts and everything is combined.

   Time: PT5M

10. Mississippi Meatballs – Cook

    Cook on LOW 7‑8 hours or HIGH 3‑4 hours. The result is a tangy, buttery gravy perfect over mashed potatoes, rice, or biscuits.

    Time: PT8H

11. Hawaiian Pineapple Meatballs – Prep

    Dice 1 green and 1 orange bell pepper. Add them, 1 can drained pineapple chunks, 20‑30 frozen meatballs, 1/4 cup rice wine vinegar, 1/4 cup soy sauce, 1/4 cup ketchup, and 1 tbsp light brown sugar to a sixth Crock‑Pot. Stir to combine.

    Time: PT5M

12. Hawaiian Pineapple Meatballs – Cook

    Cover and cook on LOW 7‑8 hours or HIGH 3‑4 hours. Serve with steamed broccoli, rice, or a fresh side salad.

    Time: PT8H

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g