Description
There’s nothing like a warm, hearty meal that practically cooks itself! These Slow Cooker Salisbury Steak Meatballs are smothered in a rich, savory brown gravy that thickens to perfection as it simmers. With just 5 minutes of prep, you can set it and forget it—coming back to a delicious dinner ready to serve over creamy mashed potatoes or egg noodles. It’s pure comfort food with zero fuss! ❤️
Ingredients
✔️ 1 bag (26 oz) frozen meatballs (30-35 meatballs)
✔️ 2 cups reduced-sodium beef broth
✔️ 1 packet brown gravy mix
✔️ 1 packet onion soup mix
✔️ 2 tbsp ketchup
✔️ 1 tbsp Worcestershire sauce
🔹 Cornstarch Slurry (for thickening the gravy):
✔️ 1-2 tbsp cornstarch (see notes below)
✔️ 1-2 tbsp cold water
Instructions
1️⃣ Prep the Slow Cooker – Spray the slow cooker insert with nonstick spray.
2️⃣ Add Meatballs – Place frozen meatballs directly into the slow cooker (no need to thaw!).
3️⃣ Mix the Sauce – In a bowl, whisk together beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Pour over the meatballs and stir to coat.
4️⃣ Cook Low & Slow – Cover and cook on LOW for 5-6 hours.
5️⃣ Thicken the Gravy – Mix cornstarch and cold water in a small bowl, then stir into the slow cooker. Cook for 10 more minutes until the gravy thickens.
6️⃣ Serve & Enjoy! – Ladle over mashed potatoes or egg noodles and garnish with fresh parsley.
💡 Tips:
✨ Use homestyle, turkey, or Italian meatballs—whatever you love!
✨ For less salt, use reduced-sodium broth & seasoning packets.
✨ Adjust the gravy thickness: 1 tbsp cornstarch for a thinner sauce, 2 tbsp for a thicker one.