Easy Salisbury Steak Meatballs (Printer-Friendly Version)
# What You'll Need:
→ Meatballs
01 -
26 oz frozen meatballs (about 30-35 pieces)
02 -
1 large yellow onion, thinly sliced
03 -
8 oz mushrooms, sliced
→ Gravy
04 -
2 cups low-sodium beef broth
05 -
1 packet brown gravy mix (1 oz)
06 -
1 packet onion soup mix (1 oz)
07 -
2 tbsp Worcestershire sauce
08 -
2 tbsp ketchup
09 -
2 tbsp cornstarch
10 -
2 tbsp cold water
# Let's Cook!:
01 -
Spray your slow cooker with nonstick cooking spray. Layer the onions and mushrooms on the bottom and add the frozen meatballs on top
02 -
In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, Worcestershire sauce, and ketchup. Pour the mixture over the meatballs
03 -
Cover and cook on low for 5–6 hours or on high for 3–4 hours
04 -
About 30 minutes before serving, whisk together cornstarch and cold water to make a slurry. Stir this into the slow cooker, cover, and cook for another 10–15 minutes until the gravy thickens
05 -
Serve the meatballs with gravy over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley, if desired
# Cook's Notes:
01 -
You can substitute frozen meatballs with homemade ones; just ensure they're pre-cooked
02 -
For a deeper flavor, add a splash of red wine to the gravy
03 -
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months