Description

This recipe for Slow Cooker Salisbury Steak Meatballs offers a convenient way to enjoy a hearty, comforting meal. By using frozen meatballs, you can save time while still achieving a rich, flavorful dish. The slow cooker allows the meatballs to absorb the savory gravy, making them tender and delicious. Perfect for a family dinner or a make-ahead meal.

Ingredients

Scale

Salisbury Steak Meatballs

1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
2 cups reduced-sodium beef broth (see notes)
1 packet brown gravy mix
1 packet onion soup mix
2 tablespoons ketchup
1 tablespoon Worcestershire sauce

Cornstarch Slurry

2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Spray the insert of the slow cooker with nonstick cooking spray.
Dump the frozen meatballs into the slow cooker.

1 bag (26 oz) frozen meatballs
In a mixing bowl, whisk together the beef broth, brown gravy mix packet, onion soup mix packet, ketchup, and Worcestershire sauce until well combined. Pour this over the frozen meatballs and stir everything together.

2 cups reduced-sodium beef broth,1 packet brown gravy mix,1 packet onion soup mix,2 tablespoons ketchup,1 tablespoon Worcestershire sauce
Cover with the lid and cook on LOW heat for 5-6 hours.
When the cook time is done mix together the cornstarch and cold water in a small bowl with a fork. Stir the cornstarch slurry into the crockpot and allow it cook for an additional 10 minutes or until the gravy has thickened.

2 tablespoons cornstarch,2 tablespoons cold water
Serve the Salisbury steak meatballs over egg noodles or mashed potatoes (recommended), and garnish with chopped parsley. Enjoy!

Notes

For best results, ensure the meatballs are fully submerged in the gravy during cooking. Feel free to customize the recipe with your favorite vegetables or different types of meatballs.