Description
Tender meatballs simmered in a rich, savory gravy made with beef broth, onion soup mix, and Worcestershire sauce. This slow cooker dish delivers all the comfort of classic Salisbury steak in convenient meatball form, perfect for serving over mashed potatoes or noodles.
Ingredients
Scale
- 1 bag (26 oz) frozen meatballs
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh parsley for garnish
Instructions
- Spray slow cooker with nonstick spray.
- Place frozen meatballs in slow cooker.
- Whisk together beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
- Pour sauce over meatballs and stir to coat.
- Cover and cook on LOW for 5-6 hours.
- Mix cornstarch with cold water to make slurry.
- Stir slurry into slow cooker and cook 10 more minutes until thickened.
- Garnish with parsley and serve over mashed potatoes or noodles.
Notes
- No need to thaw meatballs – use directly from frozen.
- Adjust gravy thickness with additional cornstarch slurry if needed.
- Store leftovers in refrigerator for up to 4 days.
- Freeze for up to 1 month – reheat gently.
- For gluten-free version, use gluten-free meatballs and gravy mixes.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 5-6 meatballs with gravy
- Calories: 300
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg