Description
A comfort food classic, these Slow Cooker Salisbury Steak Meatballs feature tender meatballs in a rich, flavorful gravy, making it perfect for busy weeknights.
Ingredients
- 1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
- 2 cups reduced-sodium beef broth (or chicken 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 your slow cooker insert with nonstick cooking spray.
- Add the frozen meatballs to the slow cooker insert.
- Mix together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the sauce over the meatballs and stir gently to coat. Cover and cook on LOW for 5-6 hours.
- Thicken the gravy by mixing cornstarch with cold water and adding to the cooker. Cook for an additional 10 minutes.
- Serve hot over mashed potatoes or egg noodles and garnish with parsley, if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American