Here’s a recipe for Slow Cooker Salisbury Steak Meatballs using frozen meatballs. It’s a great comfort dish with rich gravy and tender meatballs. Enjoy!
Ingredients:
- 1 bag (28 oz) frozen meatballs (beef or your preference)
- 1 small onion, finely chopped
- 2 cups beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Prepare the slow cooker: Lightly spray the slow cooker with cooking spray or use a liner.
- Combine the sauce: In a medium bowl, mix together the beef broth, cream of mushroom soup, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add meatballs and onions: Place the frozen meatballs and chopped onion in the slow cooker. Pour the sauce mixture over the meatballs, ensuring all meatballs are covered.
- Cook: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are fully heated through.
- Thicken the gravy: In a small bowl, mix the cornstarch and water to create a slurry. About 30 minutes before serving, stir the slurry into the slow cooker. Allow the sauce to thicken.
- Serve: Once thickened, stir gently and serve over mashed potatoes, rice, or noodles. Garnish with fresh parsley, if desired.
Enjoy your savory Salisbury steak meatballs with rich gravy!