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 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Slow Cooker: Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking and facilitate easy cleanup.
- Add Meatballs: Dump the frozen meatballs directly into the slow cooker, spreading them evenly.
- Mix Sauce Ingredients: In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined to create the savory gravy base.
- Combine Meatballs and Sauce: Pour the sauce mixture over the frozen meatballs in the slow cooker and stir gently to coat all meatballs evenly.
- Cook: Cover the slow cooker with the lid and cook on LOW heat for 5 to 6 hours, allowing the meatballs to heat through and flavors to meld.
- Thicken Gravy: After cooking, whisk together cornstarch and cold water in a small bowl to make a slurry. Stir this into the slow cooker and cook for an additional 10 minutes until the gravy thickens to a luscious texture.
- Serve: Serve the Salisbury steak meatballs hot over egg noodles or creamy mashed potatoes. Garnish with chopped parsley if desired and enjoy your hearty meal.
Notes
- Use reduced-sodium beef broth to control salt content for a balanced flavor.
- Adding cornstarch slurry at the end helps thicken the gravy for a rich consistency.
- Frozen meatballs are convenient and save prep time.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free version, ensure the meatballs and seasoning packets are gluten-free.
- Garnishing with fresh parsley adds a pop of color and freshness.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
