Slow Cooker Salisbury Steak Meatballs
Warm and comforting Salisbury steak meatballs in a rich gravy, perfect for weeknight dinners.
Ingredients
Meatballs and Base
- 1 bag 26 oz frozen meatballs Pre-cooked and juicy meatballs
- 2 cups reduced-sodium beef broth Base of the flavorful sauce
- 1 packet brown gravy mix Quick way to achieve thick gravy
- 1 packet onion soup mix Adds sweetness and onion flavor
- 2 tablespoons ketchup Balances savory with sweetness
- 1 tablespoon Worcestershire sauce Complex flavor enhancer
- 2 tablespoons cornstarch For thickening the gravy
- 2 tablespoons cold water To mix with cornstarch for slurry
Garnish
- To taste fresh parsley For garnish
Instructions
Preparation
- Place the frozen meatballs in the slow cooker evenly.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the mixture over the meatballs and gently stir to coat.
Cooking
- Cover and cook on low for 4-6 hours.
- In the last 30 minutes, mix cornstarch with cold water to create a slurry and add it to the slow cooker to thicken the gravy.
Serving
- Serve over mashed potatoes or rice, garnished with fresh parsley.
Notes
Thaw meatballs before cooking for best results. Taste the gravy and adjust seasoning as needed. Common mistakes include overcooking and using too much liquid.