Classic Slow Cooker Salisbury Steak Meatballs
These Slow Cooker Salisbury Steak Meatballs require minimal effort but deliver maximum flavor. Toss frozen meatballs in your slow cooker with a savory gravy, and by dinner time, you’ll have a hearty meal ready to enjoy over creamy mashed potatoes or your favorite pasta.
Ingredients
- 1 bag frozen meatballs about 30-35 meatballs
- 2 cups reduced-sodium chicken broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon balsamic vinegar
- 2 tablespoons cornstarch mixed with water
- 2 tablespoons cold water
Instructions
- Start by lightly greasing your slow cooker's insert to prevent sticking.
- Add the frozen meatballs directly into the slow cooker, spreading them evenly.
- In a bowl, mix together the chicken broth, brown gravy mix, onion soup mix, ketchup, and balsamic vinegar. Pour the mixture over the meatballs and stir gently to combine.
- Cover the slow cooker and set it to cook on LOW for 5 to 6 hours, allowing flavors to meld.
- Towards the end of cooking, blend cornstarch and cold water to make a slurry. Stir it into the slow cooker and let it continue on LOW for an additional 10 minutes to thicken the gravy.
- Serve your delightful meatballs over mashed potatoes or pasta, garnished with fresh parsley if desired.
Notes
These Slow Cooker Salisbury Steak Meatballs are perfect for a busy day. The slow simmer creates a savory sauce that’s simply irresistible served over potatoes. Enjoy the comforting feel of a home-cooked meal with minimal effort!
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