The Best Slow Cooker Salisbury Steak Meatballs
Turn frozen meatballs into a comforting, hearty dinner with these Slow Cooker Salisbury Steak Meatballs. Simmered in a rich onion and mushroom-style gravy, this easy crockpot recipe is perfect served over mashed potatoes, noodles, or rice.
Equipment
- Slow cooker
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 26 oz frozen pre-cooked meatballs (about 30–35)
- 2 cups reduced-sodium beef broth
- 1 packet dry brown gravy mix
- 1 packet dry onion soup mix
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
- fresh parsley, chopped (optional garnish)
Instructions
- Lightly grease the inside of the slow cooker with nonstick spray.
- Place the frozen meatballs directly into the bottom of the slow cooker.
- In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the sauce mixture over the meatballs and stir gently to coat. Cover and cook on LOW for 5–6 hours.
- About 10–15 minutes before serving, make a slurry by whisking cornstarch and cold water until smooth.
- Stir the slurry into the slow cooker. Cover and cook another 10–15 minutes until gravy thickens.
- Serve hot over mashed potatoes, noodles, or rice. Garnish with parsley if desired.
Notes
Great for family dinners or as a party appetizer. To make it a full one-pot meal, add mushrooms, onions, or carrots to the slow cooker. Leftovers can be refrigerated up to 3 days; reheat gently with a splash of broth.