Throw frozen beef meatballs in the slow cooker and 3 other pantry staples to get a dinner so incredible your husband will be begging for more.

This 4-ingredient slow cooker beef using frozen beef meatballs is the sort of no-fuss supper that’s kept busy Midwestern families fed for generations. You start with a bag of frozen beef meatballs, add three pantry staples, and let the slow cooker do the work while you go about your day. By suppertime, you’ve got tender, saucy beef meatballs in a rich brown gravy that tastes like you fussed for hours. It reminds me of the church potlucks of my childhood, when the simplest dishes were always the ones men went back for seconds and thirds—your husband will be scraping the crock and begging for more.

Serve these slow-cooked beef meatballs over a big scoop of creamy mashed potatoes or buttered egg noodles to soak up all that gravy. A side of sweet corn, green beans, or a simple tossed salad rounds out the plate nicely. Warm dinner rolls or slices of soft white bread are perfect for mopping up the extra sauce. If you’re feeding a crowd, keep the meatballs on the warm setting and let folks spoon them over whatever starch you’ve set out—rice, potatoes, or noodles all work just fine.

Servings: 6

1 (32-ounce) bag frozen fully cooked beef meatballs

Place the frozen beef meatballs in an even layer on the bottom of a 5- to 6-quart slow cooker. They can be slightly piled, but try to spread them out so the sauce can flow around them as they cook.

In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, and dry onion soup mix until mostly smooth and well combined. It will be thick, but should pour easily.

Pour the soup and broth mixture evenly over the frozen meatballs in the slow cooker, making sure all the meatballs are at least lightly coated. Use a spoon to gently nudge any exposed meatballs down into the sauce.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the meatballs are heated through and the sauce is hot and bubbly. Stir once or twice during cooking if you’re nearby, to keep everything coated and prevent sticking along the edges.

Once the meatballs are hot all the way through and the sauce has thickened slightly, give everything a final gentle stir. Taste the gravy and add a small pinch of salt and black pepper if needed, keeping in mind the onion soup mix is already salty.

Switch the slow cooker to the WARM setting for serving. Spoon the meatballs and plenty of gravy over mashed potatoes, noodles, or rice, and serve right from the crock so everyone can help themselves to seconds.

If you prefer a creamier sauce, stir in 1/2 cup of sour cream or plain Greek yogurt right at the end of cooking, after you turn the slow cooker to WARM—do not add it at the beginning, or it may curdle. For a slightly sweeter, more kid-friendly flavor, add 2 tablespoons of ketchup or barbecue sauce to the soup mixture before pouring it over the meatballs. You can also swap the cream of mushroom soup for cream of celery or cream of chicken if that’s what you have on hand; the flavor will be a little different but still comforting and familiar. To stretch the meal, add a drained can of sliced mushrooms or a handful of sliced fresh mushrooms on top of the meatballs before pouring on the sauce, or stir in a cup of frozen peas during the last 20 minutes of cooking. For a bit more seasoning, a teaspoon of Worcestershire sauce or a pinch of dried thyme or parsley is nice. Food safety tips: Always use fully cooked, frozen beef meatballs from a reputable source, and keep them frozen until you’re ready to put them directly into the slow cooker. Do not let the meatballs sit out at room temperature for more than 2 hours. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. Cook on LOW or HIGH as directed and avoid repeatedly lifting the lid, which can lower the temperature. The meatballs should reach at least 165°F in the center before serving. Refrigerate leftovers within 2 hours in a shallow container and use within 3 to 4 days, reheating until piping hot before eating.