Description
These Slow Cooker Salisbury Steak Meatballs are a hearty, comforting dish that’s incredibly easy to make. With frozen meatballs, savory beef broth, and a rich gravy, this dish is perfect for busy weeknights or family gathering
Ingredients
Scale
(Serves 6):
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
- 2 cups reduced-sodium beef broth (see notes)
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch (see notes)
- 2 tablespoons cold water
Instructions
-
Prepare the Gravy:
- In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined.
-
Slow Cook the Meatballs:
- Place the frozen meatballs into the slow cooker.
- Pour the gravy mixture over the meatballs, ensuring they are evenly coated.
- Cover and cook on low for 6 hours or until the meatballs are heated through and the sauce has thickened.
-
Thicken the Gravy:
- In a small bowl, combine the cornstarch and cold water to make a slurry.
- After 6 hours of cooking, stir the cornstarch slurry into the slow cooker to thicken the sauce. Cover and cook for an additional 10-15 minutes, or until the gravy is thickened to your liking.
-
Serve:
- Once the gravy has thickened, serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles.
Notes
- For a richer flavor, you can use regular beef broth instead of reduced-sodium broth, but be mindful of the salt content.
- You can substitute the cornstarch with flour if preferred. In that case, make a roux by cooking the flour with a little butter in a small pan before adding it to the slow cooker.
- You can also make this dish ahead of time and keep it in the slow cooker on the “keep warm” setting until you’re ready to serve.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American