Into the slow cooker, gently lay the frozen meatballs and sprinkle the sliced mushrooms.
In a mixing bowl, blend together the Worcestershire sauce, onion powder, garlic powder, gravy mix, and water until it’s a smooth mixture.
Drizzle this liquid gold over the meatballs and mushrooms, ensuring they’re generously coated.
Seal your slow cooker and let it work its magic on a low setting for 4-6 hours or on a high setting for 2-3 hours. The meatballs should be well-cooked and the flavors richly melded.
Once done, give it a gentle stir, tasting and adjusting for seasoning if necessary.
To serve, ladle these heavenly meatballs over a bed of egg noodles, fluffy rice, or velvety mashed potatoes.
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