Slow Cooker Salisbury Steak Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 bag (26 oz) frozen meatballs (approximately 30-35 pieces)
02 -
2 cups reduced-sodium beef broth
03 -
1 packet brown gravy mix
04 -
1 packet onion soup mix
05 -
2 tablespoons ketchup
06 -
1 tablespoon Worcestershire sauce
→ To Thicken Gravy
07 -
2 tablespoons cornstarch
08 -
2 tablespoons cold water
# Instructions:
01 -
Coat the insert of the slow cooker with nonstick cooking spray to prevent sticking.
02 -
Place frozen meatballs into the bottom of the slow cooker in an even layer.
03 -
In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully incorporated. Pour the mixture over the meatballs and gently stir to coat.
04 -
Cover and set the slow cooker to LOW. Cook for 5 to 6 hours until meatballs are heated through and flavors meld.
05 -
In a small bowl, combine cornstarch and cold water to create a slurry. Stir well until smooth, then gently mix into the slow cooker. Cover and cook for an additional 10 minutes, allowing the gravy to thicken.
06 -
Serve the Salisbury steak meatballs over freshly cooked egg noodles or creamy mashed potatoes. Garnish with chopped parsley if desired.
# Notes:
01 -
For extra richness, use homemade beef broth. Adjust salt if using regular broth or soup mixes.
02 -
The cornstarch slurry must be blended thoroughly to avoid lumps in the finished gravy.