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Slow cooker Salisbury steak meatballs recipe with rich gravy and tender beef.

Slow Cooker Salisbury Steak Meatballs

These Slow Cooker Salisbury Steak Meatballs are a hearty and delicious dish that combines frozen meatballs with a flavorful gravy, making dinner effortless and satisfying.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag 26 oz frozen meatballs Do not thaw
  • 2 cups beef broth Reduced-sodium recommended
  • 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 For slurry

Method
 

Preparation
  1. Spray the insert of the slow cooker with nonstick cooking spray.
  2. Pour the frozen meatballs directly into the slow cooker and spread them out evenly.
  3. In a medium bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
  4. Pour the gravy mixture over the meatballs, ensuring they’re all coated.
Cooking
  1. Cover with the lid and cook on LOW heat for 5-6 hours, stirring gently halfway through if desired.
  2. Once cooking is complete, mix cornstarch with cold water in a small bowl to create a slurry.
  3. Add the slurry to the slow cooker to thicken the gravy.
Serving
  1. Spoon the Salisbury steak meatballs over egg noodles or mashed potatoes and garnish with chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat before serving.