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Slow Cooker Salisbury Steak Meatballs Recipe
why make this recipe
Slow Cooker Salisbury Steak Meatballs are the perfect meal for busy families. This dish combines savory meatballs and thick gravy, creating a cozy and delicious comfort food experience. It’s easy to prepare and requires minimal effort, making it a great option for a weeknight dinner. Plus, it’s appealing to both kids and adults, ensuring everyone at the table will enjoy it.
how to make Slow Cooker Salisbury Steak Meatballs
Ingredients:
- 1 bag (26 oz) (about 30–35 meatballs) frozen meatballs
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh parsley for garnish (optional)
Directions:
- Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Pour the sauce mixture over the meatballs and gently stir to coat. Cover with the lid and cook on LOW for 5–6 hours.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
- Serve hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.
how to serve Slow Cooker Salisbury Steak Meatballs
Serve these meatballs over a bed of creamy mashed potatoes or fluffy egg noodles for a comforting meal. You can also serve them with a side of steamed vegetables or a fresh salad to balance the richness of the gravy.
how to store Slow Cooker Salisbury Steak Meatballs
To store leftovers, let the meatballs cool to room temperature. Place them in an air-tight container and store in the refrigerator for up to three days. You can also freeze the meatballs in a freezer-safe container for up to three months. To reheat, thaw in the refrigerator overnight, then heat in the microwave or on the stovetop until warm.
tips to make Slow Cooker Salisbury Steak Meatballs
- For added flavor, consider sautéing some chopped onions and mushrooms before adding them to the slow cooker.
- Use homemade meatballs if you prefer; just adjust cooking times if they are larger or smaller than frozen ones.
- Feel free to adjust the thickness of the gravy by adding more or less cornstarch slurry.
variation (if any)
You can easily customize this recipe by adding different spices or herbs to the sauce, such as garlic powder or thyme. If you want a bit of heat, consider adding a dash of hot sauce or some crushed red pepper flakes.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. Just ensure they are fully cooked before adding them to the slow cooker, and adjust the cooking time accordingly.
What can I serve with Salisbury Steak Meatballs?
These meatballs pair wonderfully with mashed potatoes, rice, or egg noodles. You can also serve them with steamed veggies or a side salad for a complete meal.
Can I make this recipe gluten-free?
Yes, you can make it gluten-free by using gluten-free meatballs and substituting the brown gravy mix and onion soup mix with gluten-free versions or homemade alternatives.
Slow Cooker Salisbury Steak Meatballs
A delicious and comforting meal featuring savory meatballs in a thick gravy, perfect for busy families and weeknight dinners.
Ingredients
Main Ingredients
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs) Use pre-cooked frozen meatballs for convenience.
- 2 cups reduced-sodium beef broth Choose reduced-sodium for a healthier option.
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch To thicken the gravy.
- 2 tablespoons cold water Used to create a slurry.
- to taste chopped fresh parsley Optional garnish.
Instructions
Preparation
- Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Pour the sauce mixture over the meatballs and gently stir to coat.
Cooking
- Cover with the lid and cook on LOW for 5–6 hours.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.
- Stir the slurry into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
Serving
- Serve hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.
Notes
For added flavor, consider sautéing some chopped onions and mushrooms before adding them to the slow cooker. You can also customize this recipe by adding different spices or herbs to the sauce.
