Description
🍽️ Enjoy a hassle-free, comforting meal with these Slow Cooker Salisbury Steak Meatballs—tender, flavorful, and smothered in a rich brown gravy! 😋
🔥 Perfect for busy days, this easy “dump and go” recipe pairs beautifully with mashed potatoes, egg noodles, or rice for a satisfying family dinner! 🍛
Ingredients
Frozen meatballs
Beef broth
Brown gravy mix
Onion soup mix
Worcestershire sauce
Ketchup
Sliced mushrooms (optional)
Sliced onions (optional)
Cornstarch
Water (for cornstarch slurry)
Garlic powder
Onion powder
Black pepper
Cream of mushroom soup (optional)
Instructions
1. Place frozen meatballs into the slow cooker.
2. In a bowl, mix beef broth, brown gravy mix, onion soup mix, Worcestershire sauce, and ketchup.
3. Pour the sauce mixture over the meatballs.
4. Add sliced mushrooms and onions if desired.
5. Sprinkle with garlic powder, onion powder, and black pepper for seasoning.
6. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
7. In the last 30 minutes of cooking, mix cornstarch with water to create a slurry.
8. Stir the slurry into the slow cooker to thicken the gravy.
9. If using, add cream of mushroom soup for extra creaminess and mix well.
10. Continue cooking until the gravy reaches the desired consistency.
11. Serve hot over egg noodles, mashed potatoes, or rice.
12. Store leftovers in an airtight container in the refrigerator for up to four days.
13. Reheat leftovers in a skillet or microwave before serving.
Notes
Use a cornstarch slurry at the end of cooking to achieve a thick and smooth gravy.
For extra richness, add a can of cream of mushroom soup to the sauce.
Serve over mashed potatoes, egg noodles, or rice to soak up the flavorful gravy.
- Prep Time: 5
- Cook Time: 300
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American