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.