Slow Cooker Salisbury Steak Meatballs
A comforting dish of tender meatballs simmered in a rich gravy, perfect for busy weeknights.
Ingredients
Meatballs and sauce
- 1 bag 26 oz frozen meatballs (about 30-35 meatballs) Use high-quality meatballs or homemade for richer flavor.
- 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 for slurry.
- Chopped fresh parsley for garnish (optional) Adds color and flavor.
Instructions
Preparation
- Spray the insert of your slow cooker with nonstick cooking spray.
- Dump the frozen meatballs 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 and stir gently to coat.
Cooking
- Cover and cook on LOW for 5-6 hours.
- In a small bowl, mix the cornstarch with cold water to create a slurry.
- Stir the slurry into the slow cooker; let it cook for an additional 10 minutes or until the gravy thickens to your liking.
- Serve hot over mashed potatoes or egg noodles, garnished with parsley if desired.
Notes
Leftovers can be stored for 3-4 days in an airtight container in the refrigerator. For longer storage, freeze in sauce for up to 3 months.