Ingredients
1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
2 cups reduced-sodium beef broth
1 packet brown gravy mix
1 packet onion soup mix
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch (for slurry)
2 tablespoons cold water (for slurry)
Instructions
- Spray the insert of the slow cooker with nonstick cooking spray.
- Dump the frozen meatballs into the slow cooker.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined.
- Pour the mixture over the frozen meatballs and stir to coat them evenly.
- Cover the slow cooker with the lid and cook on LOW heat for 5-6 hours.
- Once the cook time is done, mix the cornstarch and cold water in a small bowl using a fork. Stir the cornstarch slurry into the crockpot.
- Allow it to cook for an additional 10 minutes or until the gravy has thickened to your desired consistency.
- Serve the Salisbury steak meatballs over mashed potatoes or egg noodles, and garnish with chopped parsley. Enjoy!
Notes
- For a gluten-free version, use gluten-free gravy mix and onion soup mix.
- If you prefer, you can use fresh homemade meatballs instead of frozen ones. Adjust the cooking time as fresh meatballs may cook faster.
- The gravy may thicken further upon cooling, but it will remain flavorful when reheated.
- For thicker gravy, increase the amount of cornstarch; for thinner gravy, reduce it.
- This recipe is easily doubled for a larger crowd. Just adjust the cooking time as needed.
- You can add vegetables like peas or carrots in the last hour of cooking for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 6 hours on low
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg
