Description
This Salisbury Steak Meatballs recipe is a comforting and hearty dish featuring frozen meatballs simmered in a rich beef gravy with onion soup and Worcestershire sauce. Slow-cooked to perfection, these meatballs are tender and flavorful, making an easy and satisfying meal served over mashed potatoes or egg noodles.
Ingredients
Scale
Main Ingredients
- 1 26 oz bag of frozen meatballs
- 2 cups beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prepare the slow cooker: Spray the inside of the slow cooker insert with non-stick cooking spray to prevent sticking. Dump the frozen meatballs into the slow cooker.
- Mix the sauce: In a small bowl, combine beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Stir until fully mixed and pour the sauce evenly over the meatballs. Gently stir to coat all meatballs with the sauce.
- Slow cook the meatballs: Cover the slow cooker with its lid and cook on low heat for 6 hours. Stir occasionally during cooking to ensure even flavor distribution and prevent sticking.
- Thicken the sauce: When cooking is complete, mix cornstarch and cold water in a small bowl until smooth. Pour this mixture into the slow cooker and stir well to thicken the sauce around the meatballs.
- Serve: Serve the savory Salisbury steak meatballs over a bed of mashed potatoes or egg noodles. Optionally, garnish with chopped parsley for a fresh touch.
Notes
- Make sure to spray the slow cooker well to avoid sticking.
- Stir the meatballs occasionally during cooking to prevent them from clumping.
- You can substitute frozen homemade meatballs if preferred.
- Adjust the thickness of the gravy by adding more or less cornstarch slurry as needed.
- Pairing with creamy mashed potatoes or egg noodles complements the rich gravy perfectly.
- Chopped parsley adds a nice color contrast and freshness when sprinkled on top.
