I’m gearing up to make this recipe again tonight (3rd time’s the charm). The sauce is heavenly

Bag of frozen meatballs (around 25 oz or so)
2 tablespoons of Worcestershire sauce
2 cups of sliced mushrooms
1 1/2 cups of water
1/2 teaspoon of powdered onion
1/2 teaspoon of powdered garlic
1.74 ounces of brown gravy mix (equivalent to 2 packets)
Instructions:
1. In a slow cooker, place the frozen meatballs and sliced mushrooms.
2. In a separate bowl, whisk together the Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water until well combined.
3. Pour the sauce mixture over the meatballs and mushrooms in the slow cooker. Stir gently to coat the ingredients evenly.
4. Cover the slow cooker and cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours. The meatballs should be cooked through and the flavors well combined.
5. Once the meatballs are cooked, stir the mixture gently and check the seasoning. Adjust the salt and pepper if desired.
Serve the Salisbury steak meatballs a

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