Description
This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and easy-to-make meal featuring juicy frozen meatballs cooked in a rich homemade gravy. With minimal prep and slow cooking, it’s perfect for a hearty family dinner served over egg noodles or mashed potatoes.
Ingredients
Scale
Meatballs
- 1 bag (26 oz / 737 g) frozen meatballs, do not thaw
Gravy Sauce
- 2 cups (480 ml) beef broth, reduced-sodium recommended
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons (30 ml) ketchup
- 1 tablespoon (15 ml) Worcestershire sauce
Thickening Slurry
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water
Instructions
- Prepare the Slow Cooker: Spray the insert of the slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
- Add Meatballs: Place the frozen meatballs directly into the slow cooker without thawing, distributing them evenly for consistent cooking.
- Make Gravy Mixture: In a medium bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Combine and Cook: Pour the gravy mixture evenly over the frozen meatballs. Cover the slow cooker with the lid and cook on LOW heat for 5 to 6 hours. Optionally, gently stir halfway through to ensure even heating.
- Thicken the Gravy: Mix the cornstarch with cold water to form a slurry, then stir it into the slow cooker to thicken the sauce to your desired consistency.
- Serve: Spoon the Salisbury steak meatballs over egg noodles or mashed potatoes. Garnish with chopped parsley if desired for extra color and freshness.
Notes
- Do not thaw the meatballs before cooking to maintain texture and prevent them from breaking apart.
- Optionally, stir the meatballs gently halfway through cooking to promote even heat distribution.
- Use reduced-sodium beef broth to control the salt content of the dish.
- Garnish with fresh parsley for a pop of color and added flavor.
- This recipe pairs well with mashed potatoes, egg noodles, or steamed vegetables.
