Ingredients
Salisbury Steak Meatballs
- 1 bag (26 oz) frozen meatballs (about 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 insert of the slow cooker with nonstick cooking spray.
- Dump the frozen meatballs into the slow cooker.1 bag (26 oz) frozen meatballs
- In a mixing bowl, whisk together the beef broth, brown gravy mix packet, onion soup mix packet, ketchup, and Worcestershire sauce until well combined. Pour this over the frozen meatballs and stir everything together. 2 cups reduced-sodium beef broth,1 packet brown gravy mix,1 packet onion soup mix,2 tablespoons ketchup,1 tablespoon Worcestershire sauce
- Cover with the lid and cook on LOW heat for 5-6 hours.
- When the cook time is done mix together the cornstarch and cold water in a small bowl with a fork. Stir the cornstarch slurry into the crockpot and allow it cook for an additional 10 minutes or until the gravy has thickened. 2 tablespoons cornstarch,2 tablespoons cold water
- Serve the Salisbury steak meatballs over egg noodles or mashed potatoes (recommended), and garnish with chopped parsley. Enjoy!
Notes
Frozen Meatballs : You can use your favorite type of frozen meatballs for this recipe. You want 26 ounces of meatballs, which is about 30-35 meatballs. I like the classic homestyle meatballs, but you can even change it up and use turkey, Italian, or whatever kind you want. I use the Costco frozen meatballs and count out them from the package.
Don’t Thaw The Meatballs : Simply dump the frozen meatballs right into the crockpot. No need to thaw!
Beef Broth : When I use full salt beef broth my family finds that it’s much too salty. I prefer using reduced-sodium beef broth + regular packets of the gravy and onion soup mix. To reduce the sodium further, use a packet of reduced-sodium brown gravy mix as well. Or if you want that salty flavor then use everything full sodium.
Cornstarch Slurry : When I first posted the recipe it said 2 tablespoons cornstarch + 2 tablespoons water to help thicken the gravy. I have actually found that I prefer 1 tablespoon cornstarch + 1 tablespoon water to thicken it – it keeps it thinner but still pourable for a gravy. Do whichever one you prefer; for a thicker gravy use the 2 tablespoons and for a thinner but still pourable thick gravy use 1 tablespoon each.