Slow Cooker Salisbury Steak Meatballs (Recipe for Printing)
Tender meatballs in savory Salisbury gravy, slow-cooked to perfection. A cozy, rich dinner solution for busy weeknights.
# What You’ll Need:
→ Meatballs
01 -
1 bag (26 oz) frozen meatballs (approximately 30-35 count)
→ Gravy
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
07 -
2 tablespoons cornstarch
08 -
2 tablespoons cold water
→ Garnish
09 -
Fresh parsley, chopped (optional)
# Steps to Prepare:
01 -
Spray the slow cooker insert with nonstick cooking spray to prevent sticking.
02 -
Place the frozen meatballs directly into the prepared slow cooker.
03 -
In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
04 -
Pour the sauce mixture over the meatballs and gently stir to coat evenly. Cover with the lid and cook on LOW for 5-6 hours.
05 -
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this mixture into the slow cooker and continue cooking for an additional 10 minutes, or until the gravy reaches desired thickness.
06 -
Serve the meatballs and gravy over mashed potatoes or egg noodles. Garnish with chopped fresh parsley if desired.
# Helpful Advice:
01 -
The meatballs absorb more flavor the longer they simmer, making this perfect for busy days when timing isn't exact.
02 -
For a richer flavor, you can substitute homemade meatballs, though cooking time may need adjustment.
03 -
This dish freezes exceptionally well for up to three months in airtight containers.