Description
These Slow Cooker Salisbury Steak Meatballs are a simple and hearty dish, perfect for busy days. Using frozen meatballs, this recipe combines savory beef broth, brown gravy mix, and onion soup mix to create a rich, flavorful gravy that’s sure to please the whole family.
Ingredients
Scale
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
- 2 cups reduced-sodium beef broth (see notes)
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch (see notes)
- 2 tablespoons cold water
Instructions
- Place the frozen meatballs into the slow cooker.
- In a separate bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Pour the mixture over the meatballs in the slow cooker.
- Cover and cook on low for 6 hours, or until the meatballs are heated through and the gravy is thickened.
- In the last 30 minutes of cooking, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir this mixture into the gravy in the slow cooker to thicken it further.
- Stir to combine, and cook for the remaining time until the gravy has thickened to your liking.
- Serve the Salisbury steak meatballs over mashed potatoes, rice, or noodles. Enjoy!
Notes
- Broth: You can use regular beef broth or a low-sodium version for a healthier option.
- Cornstarch: If you prefer a thicker gravy, increase the amount of cornstarch to 3 tablespoons. If the gravy is too thick, you can add more broth to adjust the consistency.
- Serving suggestion: These meatballs go great with mashed potatoes, rice, or over egg noodles.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American