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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs

Frozen meatballs simmered in a savory brown gravy with onion, ketchup, and Worcestershire, thickened at the end with a cornstarch slurry.
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Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Slow cooker
  • Whisk

Ingredients
  

Main Ingredients

  • 26 oz frozen cooked meatballs about 30 to 35 meatballs
  • 2 cup low sodium beef broth
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • fresh parsley chopped, for garnish

Instructions
 

Cooking

  • Prep. Spray the slow cooker and add the frozen meatballs.
  • Whisk. Whisk the broth, gravy mix, onion soup mix, ketchup, and Worcestershire until smooth.
  • Cook. Pour over the meatballs, stir, cover, and cook on LOW 4 to 5 hours until 165 degrees F inside.
  • Thicken. Stir in the cornstarch mixed with cold water, set to HIGH, and cook 10 to 15 minutes until the gravy thickens.
  • Serve. Spoon over mashed potatoes or noodles and add parsley.

Notes

Substitutions: Use homemade cooked meatballs, and add mushrooms or onions.
Tips: Do not thaw the meatballs and skip extra salt. The mixes are salty.
Storage: Refrigerate 1 to 2 days because of the gravy, and reheat to 165 degrees F.
Keyword Comfort Food, Family Dinner, meatballs, Salisbury Steak, Slow Cooker, slow cooker salisbury steak meatballs