Description

This Slow Cooker Salisbury Steak Meatballs recipe features frozen meatballs cooked slowly in a savory brown gravy infused with onion soup mix, ketchup, and Worcestershire sauce. Perfect for a comforting, hands-off meal, the tender meatballs soak up the rich flavors as they simmer, and the gravy is finished with a cornstarch slurry for a luscious, thick sauce. Ideal served over mashed potatoes, rice, or egg noodles for a hearty dinner.

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

Thickener

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 well combined, ensuring a smooth sauce base for the meatballs.
Slow Cook the Meatballs: Place the frozen meatballs into the slow cooker, arranging them evenly for uniform cooking.
Add Gravy Mixture: Pour the prepared gravy mixture over the meatballs, making sure they are completely covered for maximum flavor absorption.
Cook on Low: Cover the slow cooker and cook on low heat for 6 hours, allowing the meatballs to heat through and the sauce to develop rich flavors and begin thickening.
Make Cornstarch Slurry: In a small bowl, combine cornstarch and cold water, stirring until smooth to prepare a slurry that will thicken the sauce.
Thicken the Gravy: After 6 hours, stir the cornstarch slurry into the slow cooker. Cover and cook for an additional 10-15 minutes, stirring occasionally, until the gravy reaches the desired thickness.
Serve: Once thickened, serve the Salisbury steak meatballs hot over mashed potatoes, rice, or egg noodles for a complete, comforting meal.

Notes

Use reduced-sodium beef broth to control the salt content in the dish.
For a gluten-free version, ensure that the frozen meatballs, gravy mix, and onion soup mix are gluten-free.
Do not add the cornstarch slurry at the beginning; it will lose thickening power if cooked too long.
If you prefer a thicker gravy, you can increase the cornstarch to 3 tablespoons.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 6 hours 15 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: American