In a separate small bowl whisk together cornstarch and cold water until completely smooth. Open the slow cooker and quickly stir the slurry into the bubbling liquid to thicken the gravy. Replace the lid and switch to high heat. Let cook another five to ten minutes until you see the sauce becoming thicker and glossier.
Serve it Up:
Spoon the soft fluffy mashed potatoes into deep bowls or plates. Nestle the meatballs and savory mushroom onion gravy over the top. Give a generous final shower of fresh chopped parsley for color and freshness.
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