Description
This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and easy meal featuring tender meatballs cooked in a savory brown gravy. Perfect for busy days, this recipe utilizes a slow cooker to deliver rich flavors and a hearty dish served best over egg noodles or mashed potatoes.
Ingredients
Scale
Meatballs
- 1 bag (26 oz / 737 g) frozen meatballs, do not thaw
Gravy and 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. This step prevents the meatballs from sticking and ensures an easier cleanup after cooking.
- Add Meatballs: Place the frozen meatballs directly into the slow cooker without thawing. Distribute them evenly to allow uniform cooking throughout.
- Mix the Sauce: In a medium bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until the mixture is smooth and well combined.
- Cook: Pour the sauce evenly over the frozen meatballs in the slow cooker. Cover with the lid and cook on LOW heat for 5 to 6 hours. Optionally stir gently halfway through cooking to promote consistent heat distribution.
- Thicken the Gravy: When cooking is complete, prepare a slurry by mixing cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker and cook an additional 10-15 minutes until the gravy thickens to your preference.
- Serve: Spoon the Salisbury steak meatballs and thickened gravy over egg noodles or mashed potatoes. Garnish with chopped parsley if desired for added color and freshness.
Notes
- Do not thaw the frozen meatballs before placing them in the slow cooker to ensure they hold their shape and cook evenly.
- Reduced-sodium beef broth is recommended to control salt levels in the dish.
- If you prefer a thicker gravy, you can increase the cornstarch slurry by an additional tablespoon of cornstarch mixed with cold water.
- For added flavor, garnish the dish with chopped fresh parsley or thyme.
- This recipe is great for meal prepping and can be refrigerated for up to 3 days or frozen for longer storage.
