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–+ servings

Slow Cooker Salisbury Steak Meatballs

Enjoy tender meatballs in a rich, savory gravy with this easy slow cooker recipe, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 bag (26 oz) frozen meatballs (about 30-35 meatballs) You can use fresh meatballs but adjust cooking time.
For the Gravy
  • 2 cups reduced-sodium beef broth Using high-quality beef broth is recommended for better flavor.
  • 1 packet brown gravy mix Check for gluten-free varieties if needed.
  • 1 packet onion soup mix Check for gluten-free varieties if needed.
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch To thicken the gravy.
  • 2 tablespoons cold water To make a slurry with cornstarch.

Method
 

Preparation
  1. Place the frozen meatballs in the slow cooker.
  2. In a separate bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
  3. Pour the mixture over the meatballs in the slow cooker, stirring to combine.
Cooking
  1. Cover and cook on low for 5-6 hours or until the meatballs are heated through and tender.
  2. In a small bowl, mix the cornstarch and cold water to create a slurry.
  3. About 30 minutes before serving, stir the cornstarch slurry into the slow cooker to thicken the gravy.
  4. Once the sauce has thickened, serve the meatballs and gravy over mashed potatoes, rice, or your favorite side dish.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 700mgFiber: 2gSugar: 3g

Notes

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, microwave the portion until hot, adding a splash of beef broth to keep the gravy moist.

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