Description
Hearty slow cooker Salisbury steak meatballs simmered in rich brown gravy, made easy with frozen meatballs for a comforting, family-friendly dinner.
Ingredients
- 2 lbs frozen fully cooked meatballs
- 1 medium onion, thinly sliced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- 2 tbsp cornstarch + 2 tbsp water (for thickening)
- Optional garnish: fresh parsley
Instructions
- Place frozen meatballs in the bottom of the slow cooker.
- Add sliced onion over the meatballs.
- In a medium bowl, whisk together beef broth, Worcestershire sauce, ketchup, mustard, garlic powder, onion powder, and black pepper.
- Pour the mixture over the meatballs and onions.
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- About 20 minutes before serving, mix cornstarch and water to form a slurry; stir into the sauce.
- Cover and cook until gravy thickens.
- Serve meatballs and gravy hot, garnished with parsley if desired.
Notes
- Add sliced mushrooms for extra flavor and texture.
- For tangier gravy, add a splash of red wine or balsamic vinegar.
- Use turkey or chicken meatballs for a lighter version.
- Add smoked paprika for subtle depth in gravy.
- Store leftovers in airtight container in fridge up to 4 days or freeze up to 2 months.
- Reheat on stove or microwave until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
