Slow Cooker Salisbury Steak Meatballs: Savory Delight
These Slow Cooker Salisbury Steak Meatballs are a savory delight, featuring tender meatballs simmered in a rich gravy. Perfect for serving over mashed potatoes or egg noodles.
Equipment
- Slow cooker
- Mixing bowl
- Whisk
Ingredients
- 1 bag (26 oz) frozen meatballs about 30–35 meatballs
- 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
- Chopped fresh parsley for garnish optional
Instructions
- Spray the slow cooker insert with nonstick cooking spray and place the frozen meatballs inside.
- In a bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth, then pour over the meatballs.
- Cover and cook on LOW for 5–6 hours, then mix cornstarch with cold water to create a slurry and stir it into the slow cooker.
- Cook for an additional 10 minutes until the gravy thickens, then serve hot over mashed potatoes or egg noodles, garnished with parsley if desired.
Notes
Serve the meatballs over mashed potatoes or egg noodles to soak up the gravy. For a lighter option, consider using egg noodles. Pair with steamed green beans, roasted broccoli, or a salad for a balanced meal. Store leftovers in airtight containers in the refrigerator for up to four days or freeze for up to three months.