Description
Delicious and comforting Slow Cooker Salisbury Steak Meatballs simmered in a savory mushroom and onion gravy. This easy recipe uses frozen meatballs cooked slowly with beef broth, Worcestershire sauce, and onion soup mix, then thickened with cornstarch for a rich, flavorful dish perfect for a hearty meal.
Ingredients
Scale
Main Ingredients
- 1 bag (24 oz) frozen meatballs
- 2 cups beef broth
- 1 cup sliced mushrooms
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1/4 cup cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Slow Cooker: Place the frozen meatballs evenly in the bottom of the slow cooker to create the base for the dish.
- Make the Sauce: In a mixing bowl, combine beef broth, onion soup mix, Worcestershire sauce, and sliced mushrooms; stir until fully mixed.
- Pour Over Meatballs: Pour the sauce mixture over the meatballs, making sure all are well-covered to absorb the flavors.
- Cook: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until meatballs are heated through and flavors meld together.
- Thicken the Gravy: Mix cornstarch with water in a small bowl to create a slurry; stir this into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
- Season and Serve: After thickening, taste and add salt and pepper as needed. Garnish with chopped fresh parsley before serving if desired.
Notes
- For best results, use frozen meatballs directly; no need to thaw before cooking.
- You can substitute fresh mushrooms if preferred, sliced thinly.
- Adjust the thickness of the gravy by adding more or less cornstarch slurry.
- Serve over mashed potatoes, rice, or egg noodles for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for later use.
