Slow Cooker Salisbury Steak Meatballs
Tender meatballs smothered in rich gravy, made effortlessly in a slow cooker for a comforting meal.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1 bag Frozen Meatballs 26 oz (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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Spray the slow cooker insert with nonstick cooking spray.
- Add frozen meatballs directly to the slow cooker.
- In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
- Pour the mixture over the meatballs and stir gently to coat.
- Cover and cook on LOW for 5 to 6 hours.
- In the last 10 minutes, mix cornstarch with cold water to create a slurry and stir it into the slow cooker to thicken the gravy.
- Once thickened, serve the meatballs over mashed potatoes or egg noodles.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.