Hi Charis you could use seasoned salt like Lawry’s but be careful because it could be salty. I chop the green onions and add them to the meat. Yes I’ve made this for over 200 people before. Also you might want to bake the meatballs then put them in the slow cooker if you’re making a large amount. 350 degrees for about 30 minutes. Then you can make up your gravy and finish them in the slow cooker.

I’m sorry about your experience Tom. But, I’ve made this recipe numerous times and it’s impossible for the gravy to turn out watery if the recipe is followed correctly. If you omitted the cornstarch at the end and/or failed to cook the meatballs another hour which allows the cornstarch to thicken, you will have watery gravy. Otherwise, the gravy should been thick, just like my recipe. Another idea you can try when slow cooking is remove the lid the last 30 minutes of cooking and this also allows the gravy to thicken.

Thank you Faye!