Description
A comforting and easy recipe for Slow Cooker Salisbury Steak Meatballs made with frozen meatballs and simple ingredients.
Ingredients
Scale
- 1 bag (26 oz / 737 g) frozen meatballs, do not thaw
- 2 cups (480 ml) beef broth, reduced-sodium recommended
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons (30 ml) ketchup
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water (for slurry)
Instructions
- Step 1: Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking and allow for easier cleanup.
- Step 2: Place the frozen meatballs directly into the slow cooker without thawing. Distribute them evenly for uniform cooking.
- Step 3: In a medium bowl, whisk together 2 cups beef broth, 1 packet brown gravy mix, 1 packet onion soup mix, 2 tablespoons ketchup, and 1 tablespoon Worcestershire sauce until smooth and well combined.
- Step 4: Pour the gravy mixture evenly over the frozen meatballs in the slow cooker. Cover with the lid and cook on LOW heat for 5-6 hours. Optionally, stir gently halfway through cooking to ensure even heat distribution.
- Step 5: When the cooking time is complete, prepare a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl using a fork until smooth. Stir the slurry into the slow cooker to thicken the gravy to desired consistency.
- Step 6: Spoon the Salisbury steak meatballs over egg noodles or mashed potatoes. Garnish with chopped parsley if desired for added color and freshness.
Notes
- Store meatballs and gravy in an airtight container at room temperature for up to 2 days to maintain flavor and texture.
- Refrigerate leftovers in an airtight container for up to 5 days, keeping the meatballs moist and safe.
- Wrap meatballs with gravy in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Stir the meatballs gently halfway through cooking if they are not heating evenly to ensure even warmth and flavor.
- For a thicker gravy, add the cornstarch slurry at the end of cooking as directed and stir until it reaches your preferred thickness.
- If the sauce is too salty, add 1 tablespoon of sugar about 30 minutes before serving to balance flavors.
- When using reduced-sodium broth, taste and adjust seasoning 1 hour into cooking to prevent overpowering saltiness.
- If meatballs appear dry, add 1/4 cup beef broth about 2 hours into cooking to maintain moisture and tenderness.
- Serve over mashed potatoes or egg noodles for a hearty meal.
- Pair with steamed green beans or a fresh garden salad for added color and balance.
- Use leftovers in meatball sub sandwiches, sliders, pasta dishes, or casseroles.
- Garnish with fresh parsley or chives for visual appeal. Serve with a drizzle of Worcestershire sauce or horseradish on the side for extra flavor.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg