Slow Cooker Salisbury Steak (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 -
Dump the frozen meatballs into the slow cooker.
03 -
In a mixing bowl, whisk together the beef broth, brown gravy mix packet, onion soup mix packet, ketchup, and Worcestershire sauce until well combined. Pour this mixture over the frozen meatballs and stir everything together.
04 -
Cover with the lid and cook on LOW heat for 5-6 hours.
05 -
When the cook time is complete, mix together the cornstarch and cold water in a small bowl with a fork. Stir the cornstarch slurry into the crockpot and allow it to cook for an additional 10 minutes or until the gravy has thickened.
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 for this recipe, such as turkey, Italian, or homestyle.
02 -
For reduced sodium, use low-sodium beef broth and gravy mix packets.
03 -
Adjust the cornstarch slurry amount depending on how thick you like your gravy.