Slow Cooker Salisbury Steak Meatballs
A hearty and savory dish combining Salisbury steak flavors with tender meatballs, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 bag 26 oz frozen meatballs (about 30–35 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)
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 it 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
Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. To enhance flavors, add sautéed mushrooms or onions. For thicker gravy, increase cornstarch amount.