Slow Cooker Salisbury Steak Meatballs
Effortlessly prepare tender and flavorful Salisbury steak meatballs in your slow cooker, perfect for busy families seeking comfort food.
Ingredients
Main Ingredients
- 1 bag (26 oz) frozen meatballs 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 For thickening the gravy
- 2 tablespoons cold water To mix with cornstarch
- to taste Chopped fresh parsley For garnish (optional)
Instructions
Preparation
- Spray the insert of your slow cooker with nonstick cooking spray.
- Place 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 gently stir to coat. Cover and set your slow cooker to LOW for 5–6 hours.
Thickening the Gravy
- When the cooking time is almost up, mix the cornstarch and cold water in a small bowl to create a slurry.
- Stir the slurry into the slow cooker and let it cook for an additional 10 minutes, or until the gravy thickens.
Serving
- Serve the meatballs hot over mashed potatoes or egg noodles, garnished with chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth if the sauce has thickened too much. For added flavor, consider sautéing onions and mushrooms to mix in with the meatballs.