Description

This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and flavorful meal using frozen meatballs slow-cooked in a rich, savory brown gravy. Perfect for a hands-off dinner, the meatballs become tender and flavorful with a thickened gravy made from beef broth, brown gravy mix, and onion soup mix, enhanced with ketchup and Worcestershire sauce. Serve over mashed potatoes, rice, or egg noodles for a hearty family-friendly dish.

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

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Instructions

Prepare the Gravy: In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until the mixture is smooth and well combined, forming the base for your savory gravy.
Slow Cook the Meatballs: Place the frozen meatballs evenly into the slow cooker to ensure they cook uniformly.
Combine Meatballs and Gravy: Pour the prepared gravy mixture over the meatballs in the slow cooker, making sure each meatball is thoroughly coated.
Cook: Cover the slow cooker with the lid and cook on low heat for 6 hours, allowing the meatballs to heat through and the flavors to meld together while thickening the sauce naturally.
Make Cornstarch Slurry: In a small bowl, mix the cornstarch and cold water to create a slurry that will help thicken the gravy.
Thicken the Gravy: After the initial 6 hours, stir the cornstarch slurry into the slow cooker. Replace the lid and cook for an additional 10-15 minutes on low until the gravy thickens to your preferred consistency.
Serve: Once the gravy is thickened and the meatballs are hot, serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles to enjoy a hearty and delicious meal.

Notes

Use reduced-sodium beef broth to control salt levels and add a rich flavor to the gravy.
If the gravy is not thickening to your liking, you can add an additional tablespoon of cornstarch mixed with cold water and cook for a few minutes longer.
Make sure to stir the slurry in well to avoid lumps when thickening the gravy.
This recipe can be doubled easily to feed a larger crowd by adjusting the ingredients and cooking time accordingly.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.