Ingredients
Ingredients
For the Salisbury Steak Meatballs:
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1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
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2 cups reduced-sodium beef broth
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1 packet brown gravy mix
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1 packet onion soup mix
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
For the Cornstarch Slurry:
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2 tablespoons cornstarch
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2 tablespoons cold water
Instructions
Instructions
Step 1:
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Add the frozen meatballs to the slow cooker.
Step 2:
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In a bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined.
Step 3:
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Pour the mixture over the meatballs, stirring to coat them evenly.
Step 4:
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Cover and cook on low for 4-5 hours or high for 2-3 hours until the meatballs are heated through and infused with flavor.
Step 5:
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About 30 minutes before serving, whisk together cornstarch and cold water in a small bowl to make a slurry.
Step 6:
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Stir the slurry into the slow cooker, mixing well. Let cook for another 20-30 minutes until the sauce thickens.
Step 7:
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Serve warm over mashed potatoes, rice, or egg noodles.
Notes
Cooking Notes
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If using homemade meatballs, brown them in a skillet before adding them to the slow cooker.
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To prevent lumps, whisk the gravy mix and soup mix thoroughly before adding them to the slow cooker.
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The sauce will continue to thicken slightly as it cools.
- Prep Time: 5 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
Nutrition
- Calories: 350
- Sodium: 900mg
- Protein: 20g