Slow Cooker Salisbury Meatballs (Print Version)
# Ingredients:
→ Salisbury Steak Meatballs
01 -
26 oz frozen meatballs (about 30-35 meatballs)
02 -
2 cups reduced-sodium beef broth
03 -
1 packet brown gravy mix
04 -
1 packet onion soup mix
05 -
2 tablespoons ketchup
06 -
1 tablespoon Worcestershire sauce
→ Cornstarch Slurry
07 -
2 tablespoons cornstarch
08 -
2 tablespoons cold water
# Instructions:
01 -
Spray the insert of the slow cooker with nonstick cooking spray.
02 -
Dump the frozen meatballs into the slow cooker.
03 -
In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined. Pour over the frozen meatballs and stir everything together.
04 -
Cover with the lid and cook on LOW heat for 5-6 hours.
05 -
Mix the cornstarch and cold water in a small bowl. Stir the slurry into the crockpot and allow it to cook for an additional 10 minutes until the gravy thickens.
06 -
Serve the Salisbury steak meatballs over mashed potatoes or egg noodles and garnish with chopped parsley.
# Notes:
01 -
Frozen meatballs do not need to be thawed before adding to the slow cooker.
02 -
For lower sodium, use reduced-sodium beef broth and reduced-sodium gravy mix.
03 -
Adjust the cornstarch slurry quantity based on desired gravy thickness.