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Slow Cooker Salisbury Steak Meatballs

A delightful dish combining Salisbury steak flavors with the ease of a slow cooker, delivering tender meatballs in rich gravy.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Meatballs & Gravy
  • 26 oz frozen meatballs (about 30-35 meatballs, Italian-style recommended) Use frozen meatballs without thawing.
  • 2 cups reduced-sodium beef broth For a lighter option, substitute with chicken or vegetable broth.
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch (for slurry) Adjust for desired gravy thickness.
  • 2 tablespoons cold water (for slurry)

Method
 

Preparation
  1. Place frozen meatballs directly into the slow cooker.
  2. In a medium mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until completely smooth.
  3. Let the gravy mixture rest for 2-3 minutes.
Cooking
  1. Pour the gravy mixture over the meatballs and gently stir to coat.
  2. Cover the slow cooker and cook on low for 4-6 hours, checking at the 4-hour mark for tenderness.
  3. About 30 minutes before serving, mix cornstarch and cold water in a small bowl until smooth, then stir this into the slow cooker.
  4. Continue cooking uncovered for the final 30 minutes.
Serving
  1. Serve meatballs over mashed potatoes, rice, or egg noodles with gravy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in microwave with a splash of beef broth. For longer storage, freeze in airtight bags for up to 3 months.