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Easy Slow Cooker Salisbury Steak Meatballs - 5 Minute Prep Dinner Recipe

Slow Cooker Salisbury Steak Meatballs

Tender frozen meatballs simmer in rich, savory onion-brown gravy in your slow cooker for an easy comfort food dinner with just 5 minutes of prep.
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Prep Time 5 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs frozen meatballs about 1 bag, no thawing needed
  • 2 cups reduced-sodium beef broth less than 500mg sodium per cup
  • 1 packet brown gravy mix 1 oz packet
  • 1 packet onion soup mix 1 oz packet
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water for cornstarch slurry
  • 1 tablespoon fresh parsley chopped, optional for garnish
  • Nonstick cooking spray olive oil spray recommended

Equipment

  • Slow cooker or crockpot (6-quart)
  • Mixing bowl
  • Whisk
  • Small bowl for cornstarch slurry

Method
 

  1. Spray the slow cooker insert generously with nonstick cooking spray to prevent sticking, making sure to coat the bottom and sides.
  2. Add frozen meatballs directly to the slow cooker in a relatively even layer. No thawing required.
  3. In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until completely smooth with no powder lumps remaining.
  4. Pour the sauce mixture over meatballs and gently stir to coat. Cover with lid and cook on LOW for 6 hours.
  5. During the last 10 minutes of cooking time, mix cornstarch with cold water in a small bowl to create a smooth slurry with no lumps.
  6. Stir the cornstarch slurry into the slow cooker, mixing gently through the sauce. Cook uncovered for 10 more minutes, stirring occasionally, until gravy thickens enough to coat the back of a spoon.
  7. If gravy is still too thin, make another slurry with 1 tbsp cornstarch and 1 tbsp cold water, stir in, and cook 5 more minutes.
  8. Serve hot over mashed potatoes or egg noodles. Garnish with fresh chopped parsley if desired.

Notes

Can substitute turkey meatballs or plant-based meatballs for dietary preferences. Store leftovers in airtight containers for up to 4 days in refrigerator. To freeze: Cool completely, then store in freezer-safe containers for up to 3 months. Reheat gently, adding beef broth if gravy is too thick.