Slow Cooker Salisbury Steak Meatballs
These Slow Cooker Salisbury Steak Meatballs are a comfort food dream—hearty, flavorful, and incredibly easy to make.
Equipment
- Slow Cooker – Essential for the low and slow cooking that makes these meatballs so tender.
- Mixing Bowl – For combining ingredients before adding them to the slow cooker.
- Whisk – Helps to blend the sauce ingredients smoothly.
- Serving Spoon – Ideal for serving the meatballs with the rich gravy.
Ingredients
- 1 bag 24 oz frozen meatballs
- 2 cups beef broth
- 1 cup sliced mushrooms
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1/4 cup cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
- Prepare the Slow Cooker: In the bottom of the slow cooker, add the frozen meatballs, evenly distributing them across the base.
- Make the Sauce: In a mixing bowl, combine the beef broth, onion soup mix, Worcestershire sauce, and mushrooms. Stir to combine.
- Pour Over Meatballs: Pour the prepared sauce mixture over the meatballs, ensuring they’re well-covered.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until the meatballs are heated through and the flavors are well blended.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and water to form a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking, allowing the gravy to thicken.
- Season and Serve: Once the gravy has thickened to your liking, season with salt and pepper as needed. Garnish with fresh parsley, if desired.