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Slow Cooker Salisbury Steak Meatballs
Why Make This Recipe
Slow Cooker Salisbury Steak Meatballs are a fantastic choice for busy families. This dish combines tender meatballs with a rich gravy, making it a comforting meal that everyone will love. It is easy to prepare, and by using a slow cooker, you can let it cook while you focus on other things. Plus, this recipe is perfect for serving over mashed potatoes or egg noodles, making it a satisfying dish for any dinner table.
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 hot on a bed of creamy mashed potatoes or egg noodles. The rich gravy makes every bite delicious. You can also pair it with a simple side salad or steamed vegetables for a complete meal.
How to Store Slow Cooker Salisbury Steak Meatballs
Allow leftovers to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. You can also freeze the meatballs and gravy in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Slow Cooker Salisbury Steak Meatballs
- For extra flavor, you can sauté some sliced mushrooms and onions before adding them to the slow cooker.
- If you prefer a thicker gravy, use more cornstarch in the slurry.
- Adjust the seasoning to your taste by adding more Worcestershire sauce or black pepper.
Variation
If you’re looking to switch things up, try using turkey or chicken meatballs instead of beef. You can also experiment with different types of pasta instead of mashed potatoes.
FAQs
Can I use homemade meatballs for this recipe?
Yes, you can use homemade meatballs if you prefer. Just make sure they are fully cooked before adding them to the slow cooker.
Can I make this recipe in advance?
Absolutely! You can prepare everything the night before, then just cook it in the slow cooker the next day.
What can I use instead of cornstarch?
You can substitute cornstarch with all-purpose flour. Just mix it with water to make a slurry before adding it to the slow cooker.
Slow Cooker Salisbury Steak Meatballs
A comforting dish featuring tender meatballs in a rich gravy, perfect for busy families. Easily prepared in a slow cooker, this meal pairs wonderfully with mashed potatoes or egg noodles.
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 For thickening the gravy
- 2 tablespoons cold water For slurry
- to taste 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. Cover with the lid and cook on LOW for 5–6 hours.
Thickening the Gravy
- 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
For extra flavor, sauté some sliced mushrooms and onions before adding them to the slow cooker. If you prefer a thicker gravy, use more cornstarch in the slurry. Adjust the seasoning to your taste by adding more Worcestershire sauce or black pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
