Description
Busy weeknights just got a whole lot easier with these Slow Cooker Salisbury Steak Meatballs. Tender, juicy meatballs simmer in a rich, savory gravy that requires almost no effort. Perfect over mashed potatoes, rice, or pasta for a comforting family-friendly dinner.
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 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prep the Meatballs: Place the frozen meatballs in your slow cooker. No thawing needed.
- Make the Gravy: In a bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Combine and Cook: Pour the gravy mixture over the meatballs and gently stir to coat. Cover and cook on low for 5–6 hours.
- Thicken the Gravy: Mix cornstarch and cold water to form a slurry. Stir it into the slow cooker 30 minutes before serving.
- Serve: Once thickened, serve hot over mashed potatoes, rice, or pasta.
Notes
- No thawing required for frozen meatballs—just dump and go.
- Add sliced mushrooms or onions for extra flavor and texture.
- Adjust gravy thickness by adding more slurry if needed.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American