Description
This easy and comforting dish uses frozen meatballs, combined with savory beef broth and a rich gravy mix to create a flavorful Salisbury steak-inspired meal. The slow cooker does all the work, making this a perfect hands-off dinner option.
Ingredients
Scale
- 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
- 2 tablespoons cornstarch (see notes)
- 2 tablespoons cold water
Instructions
- Place the frozen meatballs in the slow cooker.
- In a separate bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the mixture over the meatballs in the slow cooker, stirring to combine.
- Cover and cook on low for 5-6 hours or until the meatballs are heated through and tender.
- In a small bowl, mix the cornstarch and cold water to create a slurry.
- About 30 minutes before serving, stir the cornstarch slurry into the slow cooker to thicken the gravy.
- Once the sauce has thickened, serve the meatballs and gravy over mashed potatoes, rice, or your favorite side dish.
Notes
- For a thicker gravy, you can add a little more cornstarch slurry during the last 30 minutes of cooking.
- If you don’t have reduced-sodium beef broth, regular beef broth can be used, but you may want to reduce the amount of added salt in the recipe.
- Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 6 hours (on low)
- Category: Main Dish, Comfort Food
- Method: Slow Cooker
- Cuisine: American