Slow Cooker Salisbury Steak Meatballs
A comforting meal featuring tender meatballs simmered in rich gravy, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 26 oz frozen meatballs (about 30–35 meatballs) Choose your favorite brand or homemade.
- 2 cups reduced-sodium beef broth Can substitute with vegetable broth for a lighter option.
- 1 packet brown gravy mix Look for gluten-free options if needed.
- 1 packet onion soup mix Can be replaced with onion powder and garlic powder.
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch For thickening gravy.
- 2 tablespoons cold water To create a slurry.
- to taste chopped fresh parsley for garnish Optional for serving.
Instructions
Preparation
- Prep your workspace and gather all the necessary ingredients and tools.
- Spray the insert of your slow cooker with nonstick cooking spray.
- Add 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 over the meatballs and gently stir to coat.
Cooking
- Cover and cook on LOW for 5-6 hours.
- About 10 minutes before serving, mix cornstarch with cold water to create a slurry.
- Stir the slurry into the slow cooker and cover, cooking for an additional 10 minutes.
- Taste the sauce and adjust seasoning if necessary before serving.
Serving
- Ladle the meatballs and gravy over mashed potatoes or egg noodles.
- Garnish with fresh chopped parsley if desired and serve.
Notes
Avoid overcrowding the slow cooker and don’t skip the cornstarch slurry for thick gravy. You can customize the dish by adding fresh herbs or vegetables.