Description

This Slow Cooker Salisbury Steak Meatballs recipe uses frozen meatballs simmered in a flavorful homemade brown gravy made from beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. The slow cooker method lets the meatballs cook gently for 6 hours, resulting in tender, juicy meatballs coated in thick, savory gravy. A cornstarch slurry is added at the end to perfectly thicken the sauce. Serve over mashed potatoes, rice, or egg noodles for an easy, comforting meal.

Ingredients

Scale

Meatballs

1 bag (26 oz) frozen meatballs (about 30-35 meatballs)

Gravy

2 cups reduced-sodium beef broth
1 packet brown gravy mix
1 packet onion soup mix
2 tablespoons ketchup
1 tablespoon Worcestershire sauce

Thickening Slurry

2 tablespoons cornstarch
2 tablespoons cold water

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Instructions

Prepare the Gravy: In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully combined and smooth.
Slow Cook the Meatballs: Place the frozen meatballs into the slow cooker in an even layer.
Add the Gravy: Pour the prepared gravy mixture evenly over the frozen meatballs, making sure all are coated.
Cook Slowly: Cover the slow cooker and cook on LOW for 6 hours, allowing the meatballs to heat through completely and the flavors to meld as the sauce thickens naturally.
Make the Cornstarch Slurry: In a separate small bowl, mix the cornstarch with cold water until smooth to create a slurry for thickening the gravy.
Thicken the Gravy: After the initial cooking time, stir the cornstarch slurry into the slow cooker. Cover and cook for an additional 10-15 minutes until the gravy reaches your preferred thickness.
Serve: Once thickened, serve the Salisbury steak meatballs hot over mashed potatoes, rice, or egg noodles for a hearty meal.

Notes

Reduced-sodium beef broth is recommended to control salt content, but regular broth will also work.
Using frozen meatballs saves prep time and works perfectly in a slow cooker.
Make sure to stir the cornstarch slurry well to avoid lumps in the gravy.
For thicker gravy, you can add an extra tablespoon of cornstarch mixed with cold water.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.