Slow Cooker Salisbury Steak Meatballs
A delightful twist on a classic comfort food dish, Slow Cooker Salisbury Steak Meatballs combines rich beef flavors and savory gravy, making it perfect for family dinners or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
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 (for thickening)
- 2 tablespoons cold water (for thickening)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker: Spray the insert of your slow cooker with nonstick cooking spray to prevent sticking.
- Add the Meatballs: Dump the frozen meatballs directly into the slow cooker insert for a hassle-free start.
- Make the Sauce: In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Combine and Coat: Pour the sauce mixture over the meatballs and gently stir to coat them evenly.
- Set to Cook: Cover with the lid and cook on LOW for 5–6 hours, allowing the flavors to meld and develop.
- Thicken the Gravy: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker and cook for an additional 10 minutes or until the gravy thickens.
- Serve and Enjoy: Dish out the meatballs hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.
Notes
Cooking on LOW for the full time allows flavors to blend well. Adjust thickness by adding more cornstarch slurry if desired.