Description
This slow cooker Salisbury steak meatballs recipe combines rich flavors of beef and gravy, offering a comforting meal that’s perfect for any occasion.
Ingredients
Scale
- 1 bag (26 oz / 737 g) frozen meatballs
- 2 cups (480 ml) beef broth (reduced-sodium recommended)
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons (30 ml) ketchup
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water (for slurry)
Instructions
- Spray the insert of your slow cooker with nonstick cooking spray to prevent sticking.
- Place the frozen meatballs in a single layer in the slow cooker for even cooking.
- In a medium bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined.
- Pour the gravy mixture over the meatballs, ensuring they are evenly coated. Cover and cook on LOW for 5–6 hours, stirring halfway through for even flavor distribution.
- In a small bowl, mix the cornstarch with cold water to create a slurry, then stir it into the slow cooker to thicken the gravy in the last 30 minutes of cooking.
- Serve the Salisbury steak meatballs over creamy mashed potatoes or egg noodles, garnished with a sprinkle of fresh parsley if desired.
Notes
For a thicker gravy, increase the cornstarch or let the sauce cook longer without the lid. Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg