Slow Cooker Salisbury Steak Meatballs Recipe
This Slow Cooker Salisbury Steak Meatballs recipe offers a hearty and comforting meal made easy with frozen meatballs simmered in a savory brown gravy enhanced with onion soup mix, ketchup, and Worcestershire sauce. Perfect for a hands-off dinner, these tender meatballs cook low and slow in the crockpot, then are thickened with a cornstarch slurry to create a rich gravy that pairs wonderfully with egg noodles or mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meatballs:
- 1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
Gravy and Sauce:
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Thickener:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare Slow Cooker: Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
- Add Meatballs: Place the frozen meatballs directly into the slow cooker, distributing them evenly.
- Make Sauce: In a mixing bowl, whisk together the reduced-sodium beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully combined. Pour this mixture over the meatballs and stir gently to coat them evenly.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on LOW heat for 5 to 6 hours. This slow cooking ensures the meatballs become tender and absorb the flavors of the gravy.
- Thicken Gravy: In a small bowl, combine the cornstarch and cold water to make a slurry. Stir this mixture into the slow cooker and cook for an additional 10 minutes with the lid off, allowing the gravy to thicken to a rich consistency.
- Serve: Serve the Salisbury steak meatballs hot over egg noodles or mashed potatoes. Garnish with chopped parsley if desired, and enjoy your comforting slow cooker meal.
Notes
- Use reduced-sodium beef broth to control salt levels and keep the dish balanced.
- The gravy mix and onion soup mix add robust flavor; substituting with low-sodium versions can make the dish healthier.
- Cooking on LOW for 5-6 hours ensures the meatballs remain tender without drying out.
- The cornstarch slurry is key to achieving a thick, silky gravy.
- For a gluten-free option, ensure that meatballs, gravy mix, and soup mix are labeled gluten-free.
- Garnish with fresh parsley for added color and a hint of freshness.
