Description
Slow Cooker Salisbury Steak Meatballs are an easy and comforting meal made with frozen meatballs smothered in a rich and savory gravy. This effortless crockpot recipe features a delicious combination of beef broth, brown gravy mix, onion soup mix, and Worcestershire sauce. Serve over egg noodles, mashed potatoes, or rice for a hearty and satisfying dinner the whole family will love.
Ingredients
Units
Scale
- 2 lbs frozen meatballs (Italian, homestyle, or turkey)
- 2 cups beef broth (full-salt recommended)
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Spray the slow cooker insert with nonstick cooking spray.
- Add the frozen meatballs to the slow cooker.
- In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined.
- Pour the mixture over the meatballs and gently stir to coat.
- Cover and cook on LOW for 5–6 hours.
- When the cook time is complete, mix cornstarch and cold water in a small bowl to create a slurry.
- Stir the cornstarch slurry into the slow cooker and let it cook for an additional 10 minutes, or until the gravy thickens.
- Serve warm over egg noodles, mashed potatoes, or cooked white rice.
Notes
- For extra flavor, use a splash of balsamic vinegar or soy sauce in the gravy mix.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- This recipe is versatile—try pairing with roasted vegetables for a balanced meal.
