Slow Cooker Salisbury Steak Meatballs
These tender meatballs are smothered in a rich gravy, making for a comforting meal that wraps you in nostalgia and warmth.
Ingredients
Meatball Ingredients
- 1 bag (26 oz) frozen meatballs About 30–35 meatballs
Gravy Ingredients
- 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 To mix with cornstarch
- Chopped fresh parsley For garnish (optional)
Instructions
Preparation
- Spray the insert of your slow cooker with nonstick cooking spray.
- Carefully 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.
- Pour the sauce mixture over the meatballs, gently stirring to coat them evenly.
- Cover with the lid and set your slow cooker to LOW for 5–6 hours.
Thickening the Gravy
- During the last 10 minutes of cooking, mix the cornstarch with cold water to create a slurry and stir it into the slow cooker.
Serving
- Serve the savory meatballs hot over mashed potatoes or egg noodles, and sprinkle with chopped parsley if desired.
Notes
For extra flavor, consider adding sautéed mushrooms or caramelized onions. A dash of hot sauce can provide a kick. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.