Crockpot Salisbury Steak Meatballs
These Crockpot Salisbury Steak Meatballs are tender meatballs slow-cooked in a rich brown gravy.
Equipment
- 6-quart Crockpot
Ingredients
Meatballs and Gravy
- 30-35 pieces frozen homemade meatballs or a 26-oz store-bought bag of frozen meatballs
- 2 cups reduced-sodium beef broth see note
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
Preparation
- Spray the insert of a 6-quart 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 packet, onion soup mix packet, ketchup, and Worcestershire sauce until thoroughly combined. Pour over the frozen meatballs and stir everything until coated.
- Cover with the lid and cook on LOW heat for 5 hours.
- In a small bowl or spouted measuring cup, whisk together the cornstarch and cold water to create a slurry. Stir the mixture into the crockpot and allow it to cook for an additional 10 minutes or until the gravy has thickened.
- Serve the Salisbury steak meatballs over mashed potatoes (or egg noodles), and garnish with chopped parsley.
Notes
Beef is my top pick for the classic Salisbury flavor, but turkey or even chicken meatballs will also work well. For thawed meatballs: Reduce the cook time to about 3–4 hours on LOW.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 13gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 65mgSodium: 1406mgPotassium: 460mgFiber: 0.5gSugar: 2gVitamin A: 254IUVitamin C: 3mgCalcium: 118mgIron: 2mg
Tried this recipe?Let us know how it was!