Ingredients
Scale
Salisbury Steak Meatballs
- 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
Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Spray the insert of the slow cooker with nonstick cooking spray.
- Dump the frozen meatballs into the slow cooker.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined. Pour this over the frozen meatballs and stir everything together.
- Cover with the lid and cook on LOW heat for 5–6 hours.
- When the cook time is done, mix together the cornstarch and cold water in a small bowl with a fork. Stir the cornstarch slurry into the slow cooker and let it cook for an additional 10 minutes, or until the gravy has thickened.
- Serve the Salisbury steak meatballs over mashed potatoes or egg noodles, and garnish with chopped parsley. Enjoy!
Notes
- Frozen Meatballs: Use your favorite kind—homestyle, turkey, Italian, or any variety you like. No need to thaw before cooking.
- Beef Broth: Reduced-sodium broth helps balance the saltiness from the gravy and soup mix packets.
- Cornstarch Slurry: For thicker gravy, use 2 tablespoons each of cornstarch and water. For a thinner gravy, reduce to 1 tablespoon each.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American