Description

This Tasty Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and easy-to-make meal featuring tender frozen meatballs simmered in a rich, flavorful brown gravy with onion soup mix and Worcestershire sauce. Perfectly cooked in a slow cooker, these meatballs are ideal for a hearty dinner when served over mashed potatoes, rice, or your favorite sides.

Ingredients

Scale

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

Thickening Agent

2 tablespoons cornstarch
2 tablespoons cold water

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Instructions

Prepare the Gravy: In the slow cooker, combine the reduced-sodium beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Stir thoroughly to ensure all ingredients are well blended, which will create the flavorful base for the meatballs.
Add the Meatballs: Place the frozen meatballs evenly into the slow cooker, then gently stir to coat all meatballs completely with the prepared gravy mixture. This ensures they absorb the rich flavors as they cook.
Cook: Cover the slow cooker with its lid and cook the meatballs on low heat for 6 to 7 hours, or alternatively, on high heat for 3 to 4 hours. Cooking low and slow helps the meatballs become tender and soak up the savory sauce.
Thicken the Sauce: About 30 minutes before serving, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the slow cooker mixture to thicken the gravy. Allow it to cook uncovered for the last 30 minutes to reach the desired consistency.
Serve: Once the gravy has thickened and the meatballs are fully cooked, stir everything to evenly distribute the sauce. Serve the Salisbury Steak Meatballs hot alongside mashed potatoes, rice, or your preferred side dishes for a classic, satisfying meal.

Notes

Using frozen meatballs saves preparation time and ensures consistent size and cooking.
Reduced-sodium beef broth helps control the salt level but maintain rich flavor.
The cornstarch slurry is essential for thickening the gravy without lumps.
Leftovers can be refrigerated for up to 3 days and reheated gently.
This dish pairs well with mashed potatoes, steamed vegetables, or buttered noodles.