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
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
2 tablespoons cold water
Instructions
1. Place the frozen meatballs in the slow cooker.
2. Whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
3. Pour the gravy mixture over the meatballs and stir gently.
4. Cook on low for 4-6 hours.
5. Mix the cornstarch and cold water to make a slurry.
6. Add the slurry during the last 30 minutes of cooking.
7. Serve over mashed potatoes, rice, or egg noodles.
Notes
For a richer gravy, use full-fat beef broth.
You can make the cornstarch slurry ahead of time and refrigerate it.
Homemade meatballs work as a substitute for frozen ones.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0