Ingredients
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2 cups low-sodium beef broth
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1 (1 oz) packet onion soup & dip mix
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 (8 oz) pkg sliced white mushrooms
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1 (16 oz) pkg Nature's Promise® Sweet Italian Sausage
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2 tbsp grated Parmesan cheese
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2 tbsp cornstarch
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1/2 (24 oz) pkg store-bought mashed potatoes
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Chopped chives, to garnish (optional)
Steps
1
In a 5-quart slow cooker, combine the broth, onion soup mix, tomato paste, and Worcestershire. Top with the mushrooms.
2
Remove the sausage from casings and add to a large bowl along with the Parmesan. Season with salt and pepper. Using hands, mix together until combined. Shape into 1½-inch balls and add to slow cooker. Cover and cook on low 4–5 hours or high 2–3 hours.
3
When meatballs are fully cooked, in a small bowl, mix the cornstarch with 2 tbsp cold water until smooth. Pour the slurry into the slow cooker and cook 10 min. more on low, until sauce has thickened. Meanwhile, warm the mashed potatoes according to package directions. Serve meatballs and sauce over mashed potatoes, garnishing with the chives if desired.
