Slow Cooker Salisbury Steak Meatballs
A comforting dish that combines the classic flavors of Salisbury steak with meatballs, perfect for busy families.
Ingredients
Main Ingredients
- 26 oz 1 bag (26 oz) frozen meatballs About 30–35 meatballs
- 2 cups 2 cups reduced-sodium beef broth For a richer flavor, consider using homemade beef broth
- 1 packet 1 packet brown gravy mix
- 1 packet 1 packet onion soup mix
- 2 tablespoons 2 tablespoons ketchup
- 1 tablespoon 1 tablespoon Worcestershire sauce
- 2 tablespoons 2 tablespoons cornstarch
- 2 tablespoons 2 tablespoons cold water
- to taste Chopped fresh parsley for garnish (optional) Enhances flavor and appearance
Instructions
Preparation
- Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Pour the sauce mixture over the meatballs and gently stir to coat. Cover with the lid and cook on LOW for 5–6 hours.
Thickening 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.
Serving
- Serve hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.
Notes
For a lighter option, you can use turkey or chicken meatballs. This dish can also be served with rice instead of potatoes or noodles. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.