Description

This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and easy meal with tender meatballs cooked in a rich, savory brown gravy. Perfectly combined with beef broth, brown gravy mix, and onion soup mix, these meatballs are effortlessly prepared in a slow cooker, making them an ideal dish for busy days. Serve over egg noodles or mashed potatoes for a hearty family dinner.

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

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Instructions

Prepare Slow Cooker: Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking and to allow for easier cleanup.
Add Meatballs: Place the frozen meatballs directly into the slow cooker without thawing. Distribute them evenly to ensure uniform 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.
Cook Meatballs: Pour the prepared gravy mixture evenly over the meatballs in the slow cooker. Cover with the lid and cook on LOW heat for 5 to 6 hours. Optionally, stir gently halfway through the cooking time to ensure even heat distribution.
Thicken Gravy: Once 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 to thicken the gravy to your desired consistency.
Serve: Spoon the Salisbury steak meatballs and generous amounts of gravy over cooked egg noodles or mashed potatoes. Garnish with chopped parsley if desired for added color and freshness.

Notes

Do not thaw the frozen meatballs before cooking to maintain their texture.
You can substitute beef broth with vegetable broth for a slightly lighter flavor.
For thicker gravy, increase the cornstarch slurry slightly but add gradually to avoid over-thickening.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave before serving.

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Category: Dinner
Method: Slow Cooking
Cuisine: American