Slow Cooker Salisbury Meatballs (Print Version)
# Ingredients:
→ Salisbury Steak Meatballs
01 -
1 bag (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 -
Place 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 meatballs and stir gently.
04 -
Cover and cook on LOW for 5-6 hours.
05 -
Mix cornstarch and cold water in a small bowl. Stir the slurry into the crockpot, then cook for an additional 10 minutes or until the gravy thickens.
06 -
Serve the Salisbury steak meatballs over egg noodles or mashed potatoes and garnish with chopped parsley.
# Notes:
01 -
You can use any type of frozen meatballs, but classic homestyle ones are recommended.
02 -
For reduced sodium, opt for reduced-sodium beef broth and seasoning packets.
03 -
Use a cornstarch slurry to adjust gravy thickness to your preference.
04 -
Do not thaw the meatballs before cooking; they can be added directly from frozen.