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.