Slow Cooker Salisbury Steak Meatballs
A comforting dish of tender meatballs in a savory gravy, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 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
Instructions
- Place the frozen meatballs in the slow cooker.
- In a separate bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the mixture over the meatballs in the slow cooker, stirring to combine.
- Cover and cook on low for 5-6 hours or until the meatballs are heated through and tender.
- In a small bowl, mix the cornstarch and cold water to create a slurry.
- About 30 minutes before serving, stir the cornstarch slurry into the slow cooker to thicken the gravy.
- Once the sauce has thickened, serve the meatballs and gravy over mashed potatoes, rice, or your favorite side dish.
Notes
Use reduced-sodium beef broth to control salt levels. For extra flavor, add sautéed mushrooms or onions.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg