Slow Cooker Salisbury Steak Meatballs
Frozen meatballs slow cooked in savory brown gravy. Perfect over mashed potatoes for a simple, hearty dinner.
Ingredients
Salisbury Steak Meatballs
- 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 tbsp ketchup
- 1 tbsp Worcestershire sauce
Cornstarch Slurry
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
Step 1: Prepare the Slow Cooker
- Spray the insert of your slow cooker with nonstick cooking spray.
- Add the frozen meatballs directly into the slow cooker.
Step 2: Make the Gravy Sauce
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully combined.
- Pour the mixture over the meatballs and stir to coat evenly.
Step 3: Cook on Low
- Cover with the lid and cook on LOW for 5–6 hours.
Step 4: Thicken the Gravy
- In a small bowl, mix together the cornstarch and cold water to form a slurry.
- Stir the slurry into the slow cooker and let cook for an additional 10 minutes, or until the gravy has thickened.
Step 5: Serve
- Serve hot over mashed potatoes, egg noodles, or even rice.