Description
These Slow Cooker Salisbury Steak Meatballs are the perfect comfort food for any night of the week! With tender meatballs in a rich and flavorful gravy, this dish is a hearty and easy-to-make family favorite. Set it and forget it for a stress-free, delicious meal.
Ingredients
Scale
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 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Cornstarch Slurry
- 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.
- Add the Meatballs: Place the frozen meatballs into the slow cooker and coat them in the gravy mixture.
- Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- Thicken the Sauce: In the last 30 minutes of cooking, make a cornstarch slurry by mixing the cornstarch with cold water. Stir this mixture into the slow cooker and allow the gravy to thicken.
- Serve: Once the gravy has thickened, stir everything together and serve the Salisbury Steak Meatballs with mashed potatoes, rice, or your favorite side.
Notes
- You can use regular beef broth if you prefer, but reduced-sodium broth will help cut down on the salt.
- If you’d like a thicker gravy, add more cornstarch to the slurry as needed.
- Feel free to use homemade meatballs if you prefer.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American