Description
Effortlessly delicious, these Crockpot Salisbury Meatballs with Rich Gravy are made with frozen meatballs and pantry staples like onion soup mix and beef broth. Perfect for comforting weeknight dinners or cozy weekend meals!
Ingredients
Units
Scale
Canned Goods:
- 2 cups beef broth
- 1 packet onion soup mix
Condiments:
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
Baking & Spices:
- 1 packet brown gravy mix
- 2 tbsp cornstarch
Frozen:
- 2 lbs frozen meatballs
Liquids:
- 2 tbsp water
Instructions
- Prepare the Sauce:
- In a medium bowl, whisk together beef broth, onion soup mix, ketchup, Worcestershire sauce, and the brown gravy mix.
- Assemble in the Crockpot:
- Place the frozen meatballs in the crockpot.
- Pour the prepared sauce over the meatballs, ensuring they’re evenly coated.
- Cook:
- Cover and cook on low for 5–6 hours or high for 2–3 hours, until the meatballs are heated through and tender.
- Thicken the Gravy:
- In a small bowl, whisk cornstarch with water to make a slurry.
- About 15 minutes before serving, stir the slurry into the crockpot to thicken the gravy. Cover and cook for an additional 15 minutes.
- Serve:
- Serve the meatballs and rich gravy over mashed potatoes, rice, or egg noodles. Garnish with chopped parsley, if desired.
Notes
- Substitute frozen meatballs with homemade meatballs if preferred. Brown them before adding to the crockpot for extra flavor.
- Add sautéed mushrooms or onions for extra texture and richness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
