Slow Cooker Salisbury Steak Meatballs
A comforting and flavorful dish made with frozen meatballs simmered in a rich gravy, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 bag frozen meatballs (26 oz, about 30-35 meatballs)
- 2 cups reduced-sodium beef broth This helps keep the dish flavorful without too much sodium.
- 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 making a slurry with cornstarch.
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
Preparation
- Gather all the ingredients to streamline the cooking process.
- Place the frozen meatballs directly into the slow cooker.
- In a separate bowl, combine beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Whisk until smooth.
- Pour the gravy mixture over the meatballs in the slow cooker and stir gently to coat the meatballs.
- Cover and cook on low for about 4-6 hours.
Thickening the Gravy
- 30 minutes before serving, mix cornstarch with cold water in a small bowl until smooth.
- Add the cornstarch slurry to the slow cooker and stir to combine, allowing the gravy to thicken.
Serving
- Serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles.
- Garnish with parsley or green onions if desired.
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Notes
For added flavor, consider sautéing onions or mushrooms before mixing into the gravy. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 3 months.