Description
Tender beef meatballs simmer slowly in a rich, savory brown onion gravy for an easy family-friendly dinner. Serve these Slow Cooker Salisbury Steak Meatballs over mashed potatoes, egg noodles, or rice.
Ingredients
Scale
- 1 bag (26 ounces), about 30 to 35 frozen fully cooked beef 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
- Nonstick cooking spray
- Chopped fresh parsley for garnish, optional
Instructions
- Lightly coat the insert of a 5- or 6-quart slow cooker with nonstick cooking spray.
- Pour the frozen meatballs directly into the slow cooker without thawing them.
- Whisk the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce in a medium bowl until smooth.
- Pour the sauce mixture over the meatballs and stir gently to coat them evenly.
- Cover the slow cooker and cook on LOW for 5 to 6 hours.
- Whisk the cornstarch and cold water together in a small bowl until completely smooth.
- Stir the cornstarch slurry into the gravy during the final 10 minutes of cooking.
- Cover and continue cooking for about 10 minutes, or until the gravy becomes thick and glossy.
- Taste the gravy and adjust the seasoning only if needed.
- Serve the meatballs and gravy hot over mashed potatoes, egg noodles, or rice, then garnish with chopped parsley if desired.
Notes
- Use fully cooked frozen beef meatballs for the easiest preparation and best texture.
- Do not add extra salt before tasting because the gravy mix, onion soup mix, broth, and Worcestershire sauce already contain sodium.
- Keep the slow cooker covered during cooking because opening the lid releases heat and may extend the cooking time.
- Always mix cornstarch with cold water before adding it to the hot gravy to prevent lumps.
- For extra flavor, add sliced mushrooms or a thinly sliced yellow onion beneath the meatballs.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled meatballs and gravy in a freezer-safe container for up to 3 months.
- Add a splash of beef broth or water when reheating if the gravy becomes too thick.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 5 to 6 meatballs with gravy
- Calories: 390
- Sugar: 4
- Sodium: 1180
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 21
- Fiber: 1
- Protein: 22
- Cholesterol: 70