Description
These Slow Cooker Salisbury Steak Meatballs are a hearty and comforting meal made with frozen meatballs, rich beef gravy, and a hint of tang from ketchup and Worcestershire sauce. Perfectly cooked in a slow cooker, they come out tender and flavorful, ready to serve over mashed potatoes, rice, or egg noodles.
Ingredients
Scale
Salisbury Steak Meatballs:
- 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
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Slow Cooker: Place the frozen meatballs in the slow cooker.
- Make the Gravy Sauce: In a separate bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until the mixture is smooth and well combined.
- Combine in Slow Cooker: Pour the gravy mixture over the meatballs in the slow cooker. Stir gently to coat all the meatballs with the gravy.
- Cook: Cover and cook on low for 4-6 hours or until the meatballs are heated through and tender.
- Thicken the Gravy: In the last 30 minutes of cooking, prepare the cornstarch slurry by mixing the cornstarch and cold water in a small bowl until smooth. Add the slurry to the slow cooker and stir. Continue to cook for the last 30 minutes, allowing the gravy to thicken.
- Serve: Once the gravy has thickened, serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles for a comforting meal.
Notes
- For a richer gravy, use full-fat beef broth instead of reduced-sodium beef broth.
- You can make the cornstarch slurry ahead of time and refrigerate it until ready to use.
- If you prefer, you can substitute homemade meatballs for the frozen ones.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American