Description
This Tasty Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and easy-to-make meal featuring tender frozen meatballs slow-cooked in a rich, flavorful brown gravy. Perfect for busy days, this dish can be served over mashed potatoes, rice, or egg noodles for a satisfying family dinner.
Ingredients
Scale
Meatballs
- 26 oz frozen meatballs (about 30-35 meatballs)
Sauce
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water (to mix with cornstarch)
Instructions
- Prepare Meatballs: Place frozen meatballs into the slow cooker without defrosting to maintain their texture and flavor throughout the cooking process.
- Mix Sauce: In a medium bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until the mixture is smooth and well combined.
- Combine Meatballs and Sauce: Pour the prepared gravy mixture over the meatballs in the slow cooker. Stir gently to coat the meatballs evenly without breaking them apart.
- Slow Cook: Cover the slow cooker with the lid and cook on low heat for 4 to 6 hours, allowing the meatballs to heat through thoroughly and become tender while absorbing the savory flavors.
- Thicken Gravy: About 30 minutes before serving, mix the cornstarch with cold water in a small bowl until smooth. Add this slurry to the slow cooker and stir gently to thicken the gravy to your desired consistency.
- Serve: Spoon the Salisbury steak meatballs and thickened gravy over mashed potatoes, rice, or egg noodles for a hearty and delicious meal.
Notes
- Do not defrost meatballs before adding them to the slow cooker for best texture.
- You can substitute beef broth with vegetable broth for a slightly different flavor profile.
- Adjust the cooking time depending on your slow cooker’s heat settings; the meatballs should be tender and heated through.
- If you prefer a thicker gravy, you can add more cornstarch slurry gradually until desired thickness is reached.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
