Salisbury Steak Meatballs Slow Cooker (Printable Version)
Plump meatballs bubble away in comforting gravy, great for piling onto mashed potatoes or noodles.
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon Worcestershire sauce
02 -
2 tablespoons ketchup
03 -
1 packet onion soup mix
04 -
1 packet brown gravy mix
05 -
2 cups beef broth (lower salt if you’d like)
06 -
About 30-35 frozen meatballs from a 26 oz bag
→ To Thicken Gravy
07 -
2 tablespoons cold water
08 -
2 tablespoons cornstarch
# Step-by-Step Guide:
01 -
Spoon these salty, saucy meatballs over a bowl of mashed potatoes or a plate of noodles. Fresh chopped parsley on top makes them pop.
02 -
Stir together the cornstarch and some cold water in a separate bowl until smooth, then pour it in and give everything a gentle mix. Let it sit, covered, for 10 minutes more so the sauce gets nice and thick.
03 -
Pop the lid on and set your slow cooker to LOW. Let it do its thing for 5 or 6 hours until the flavors blend in and the meatballs are piping hot.
04 -
Grab a bowl and stir together ketchup, gravy mix, soup mix, Worcestershire, and broth. Mix until well combined, then pour it over your meatballs and stir just a bit to mix them up.
05 -
Toss the frozen meatballs into the bottom of your slow cooker so they cover the surface.
06 -
Spray the inside of your slow cooker insert with some nonstick spray so nothing sticks.
# Additional Notes:
01 -
If you swap in homemade broth, it’ll taste extra yummy. You might want less salt if your broth or soup is the regular kind.
02 -
Make sure you really mix the cornstarch and water or your gravy might end up lumpy.