Crockpot Salisbury Steak Meatballs
Crockpot Salisbury Steak Meatballs
Ingredients
For the Salisbury Steak Meatballs
- 1 bag frozen homestyle Salisbury steak meatballs, family size
- 1 carton beef broth
- 2 packets brown gravy mix
- 2 packets onion soup mix
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- as needed black pepper, to taste
For the Cornstarch Slurry
- 3 tablespoons water
- 3 tablespoons cornstarch
Instructions
- 1
Line the slow cooker with a plastic liner for easier cleanup.
⏱️ 1 min
- 2
Pour the entire carton of beef broth into the lined slow cooker.
⏱️ 1 min
- 3
Add the two packets of brown gravy mix and two packets of onion soup mix to the beef broth.
⏱️ 1 min
- 4
Squeeze in approximately 2 tablespoons of ketchup and 2 tablespoons of Worcestershire sauce.
⏱️ 1 min
- 5
Use a whisk to thoroughly combine all the liquid ingredients and powdered mixes in the slow cooker until smooth.
⏱️ 2 min
- 6
Open the bag of frozen Salisbury steak meatballs and pour them into the slow cooker, ensuring they are submerged in the gravy mixture.
⏱️ 1 min
- 7
Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
⏱️ 240 min
- 8
Once the meatballs are cooked, prepare a thickening slurry. In a separate small bowl, combine 3 tablespoons of water with 3 tablespoons of cornstarch and whisk until smooth and lump-free.
⏱️ 2 min
- 9
Pour the cornstarch slurry into the slow cooker with the meatballs and gravy. Stir well to incorporate the slurry.
⏱️ 1 min
- 10
Continue to cook for another 30 minutes, or until the gravy has thickened to the desired consistency. Add black pepper to taste and stir.
⏱️ 30 min
- 11
Serve the finished Salisbury steak meatballs hot over mashed potatoes, alongside green beans, and generously topped with the thick, rich gravy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Salisbury Steak Meatballs
Ingredients
For the Salisbury Steak Meatballs
- 1 bag frozen homestyle Salisbury steak meatballs, family size
- 1 carton beef broth
- 2 packets brown gravy mix
- 2 packets onion soup mix
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- as needed black pepper, to taste
For the Cornstarch Slurry
- 3 tablespoons water
- 3 tablespoons cornstarch
Instructions
- 1
Line the slow cooker with a plastic liner for easier cleanup.
⏱️ 1 min - 2
Pour the entire carton of beef broth into the lined slow cooker.
⏱️ 1 min - 3
Add the two packets of brown gravy mix and two packets of onion soup mix to the beef broth.
⏱️ 1 min - 4
Squeeze in approximately 2 tablespoons of ketchup and 2 tablespoons of Worcestershire sauce.
⏱️ 1 min - 5
Use a whisk to thoroughly combine all the liquid ingredients and powdered mixes in the slow cooker until smooth.
⏱️ 2 min - 6
Open the bag of frozen Salisbury steak meatballs and pour them into the slow cooker, ensuring they are submerged in the gravy mixture.
⏱️ 1 min - 7
Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
⏱️ 240 min - 8
Once the meatballs are cooked, prepare a thickening slurry. In a separate small bowl, combine 3 tablespoons of water with 3 tablespoons of cornstarch and whisk until smooth and lump-free.
⏱️ 2 min - 9
Pour the cornstarch slurry into the slow cooker with the meatballs and gravy. Stir well to incorporate the slurry.
⏱️ 1 min - 10
Continue to cook for another 30 minutes, or until the gravy has thickened to the desired consistency. Add black pepper to taste and stir.
⏱️ 30 min - 11
Serve the finished Salisbury steak meatballs hot over mashed potatoes, alongside green beans, and generously topped with the thick, rich gravy.
⏱️ 5 min