Description
Hearty and comforting Salisbury steak meatballs made effortlessly in a slow cooker, served with rich gravy.
Ingredients
- 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
- Chopped fresh parsley for garnish (optional)
Instructions
- Spray the insert of the slow cooker with nonstick cooking spray.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the 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.
- Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker and cook for an additional 10 minutes, or until gravy thickens.
- Serve hot over mashed potatoes or egg noodles, garnished with chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days; freeze for up to 3 months. Reheat with a splash of beef broth.