Description
This Tasty Slow Cooker Salisbury Steak Meatballs recipe combines tender frozen meatballs with a rich, savory brown gravy, slow-cooked to perfection for an effortless, comforting meal. Perfect for busy days, it yields a hearty dish that pairs wonderfully with mashed potatoes or rice.
Ingredients
Scale
Meatballs
- 1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
Gravy
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Gravy: In the slow cooker, combine the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Stir until everything is well combined to form a flavorful base for the meatballs.
- Add the Meatballs: Place the frozen meatballs into the slow cooker, ensuring they are evenly coated and submerged in the gravy mixture for maximum flavor infusion during cooking.
- Cook: Cover the slow cooker and cook on low heat for 6-7 hours or on high for 3-4 hours, allowing the meatballs to become tender and thoroughly heated.
- Thicken the Sauce: About 30 minutes before the end of cooking, mix the cornstarch and cold water to create a slurry. Stir this into the slow cooker to thicken the gravy, stirring occasionally to prevent lumps and ensure a smooth texture.
- Serve: Once the gravy has thickened, give everything a final stir. Serve the Salisbury Steak Meatballs hot alongside mashed potatoes, rice, or your favorite side dish for a complete and satisfying meal.
Notes
- Use reduced-sodium beef broth to control salt content in the dish.
- You can substitute frozen homemade meatballs if preferred.
- For a thicker gravy, let it cook a little longer after adding the cornstarch slurry.
- This recipe can be doubled easily for larger gatherings.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
