Frozen Meatballs: You can use your favorite frozen meatballs for this recipe. You'll need 26 ounces, which is approximately 30-35 meatballs. I enjoy the classic homestyle meatballs, but feel free to switch it up with turkey, Italian, or any variety you like. Personally, I use the frozen meatballs from Costco and count them out from the package.
Don’t Thaw The Meatballs: Simply add the frozen meatballs directly to the crockpot—there's no need to thaw them!
Beef Broth: My family finds that full-salt beef broth can be too salty, so I prefer using reduced-sodium beef broth along with regular packets of gravy and onion soup mix. If you want to cut down on sodium even further, you can opt for a packet of reduced-sodium brown gravy mix as well. Alternatively, if you enjoy a saltier flavor, feel free to use everything with full sodium.
Cornstarch Slurry: When I first shared this recipe, I suggested using 2 tablespoons of cornstarch and 2 tablespoons of water to thicken the gravy. However, I've discovered that I prefer using 1 tablespoon of cornstarch and 1 tablespoon of water, which keeps the gravy thinner but still pourable. You can choose whichever option you prefer; use 2 tablespoons for a thicker gravy and 1 tablespoon each for a thinner, yet still pourable, gravy.
Slow Cooker Salisbury Steak Meatballs
Slow Cooker Salisbury Steak Meatballs offer a deliciously easy meal option, combining tender meatballs with rich gravy for a comforting dish. Perfect for busy nights, this recipe allows for customization while maintaining a classic flavor profile.
Ingredients
Salisbury Steak Meatballs
- 1 bag 26 oz frozen meatballs (approximately 30-35 meatballs)
- 2 cups reduced-sodium beef broth see notes
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Cornstarch Slurry
- 2 tablespoons cornstarch see notes
- 2 tablespoons cold water
Instructions
- Spray the slow cooker insert with nonstick cooking spray. Add the frozen meatballs to the slow cooker.
- In a mixing bowl, combine the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce, whisking until fully blended. Pour this mixture over the frozen meatballs and stir to combine.
- Cover the slow cooker with the lid and cook on LOW for 5-6 hours. Once the cooking time is complete, mix the cornstarch and cold water in a small bowl using a fork. Stir the cornstarch slurry into the crockpot and let it cook for an additional 10 minutes, or until the gravy has thickened.
- Serve the Salisbury steak meatballs over egg noodles or mashed potatoes (recommended), and garnish with chopped parsley. Enjoy!