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Slow Cooker Salisbury Steak Meatballs

A comforting dish of savory meatballs simmered in a rich gravy, perfect for family dinners and busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Chopped fresh parsley for garnish Optional

Method
 

Preparation
  1. Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
  2. Dump the frozen meatballs directly into the slow cooker insert.
  3. In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
  4. Pour the sauce mixture over the meatballs and gently stir to coat. Cover with the lid and cook on LOW for 5–6 hours.
  5. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
  6. Serve hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.

Notes

For leftovers, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or stovetop until heated through. Experiment with spices or add mushrooms for variation.