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Slow Cooker Salisbury Steak Meatballs

These Salisbury steak meatballs served in a rich, flavorful gravy offer a comforting meal that's perfect for busy weeknights, all thanks to your slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 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 For thickening the gravy
  • 2 tablespoons cold water For cornstarch slurry
  • 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, garnished with chopped parsley if desired.

Notes

These meatballs are best served over mashed potatoes or egg noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. They can also be frozen for up to 3 months. For added flavor, incorporate red pepper flakes or hot sauce. Make-ahead by preparing the meatballs and sauce a day in advance, storing them separately.