Description
This Slow Cooker Salisbury Steak Meatballs recipe is an easy, comforting meal that delivers rich flavor with minimal effort. Using frozen meatballs, beef broth, and a savory gravy mix, it creates a hearty dish that’s perfect for busy nights. Just set it and forget it for a delicious, satisfying dinner.
Ingredients
Scale
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
- 2 cups reduced-sodium beef broth (see notes)
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch (see notes)
- 2 tablespoons cold water
Instructions
- Place the frozen meatballs in the slow cooker.
- In a medium bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
- Pour the sauce mixture over the meatballs in the slow cooker, making sure they are evenly covered.
- Cover the slow cooker and cook on low for 6 hours, or until the meatballs are heated through and the sauce is thickened.
- In a small bowl, mix the cornstarch and cold water until smooth. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Cook for an additional 10–15 minutes on high to allow the sauce to thicken.
- Serve the Salisbury steak meatballs with mashed potatoes, rice, or noodles, and enjoy!
Notes
- You can use regular beef broth instead of reduced-sodium if you prefer a richer flavor, but the dish will be saltier.
- If you want a thicker sauce, increase the cornstarch to 3 tablespoons.
- You can also make this recipe ahead and store it in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner, Comfort Food
- Method: Slow Cooking
- Cuisine: American