Description
Slow Cooker Salisbury Steak Meatballs offer a comforting and easy meal featuring tender meatballs simmered in a rich French onion gravy. This hands-off recipe is perfect for busy days, combining savory flavors with minimal prep and slow cooker convenience for a satisfying dish served over mashed potatoes, rice, or pasta.
Ingredients
Scale
Meatballs
- 1 (32 oz) bag frozen meatballs (beef or turkey)
Gravy
- 1 (10.5 oz) can beef broth (or chicken broth)
- 1 (10.5 oz) can French onion soup (or onion soup mix)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cornstarch (to thicken the gravy)
- 1 tbsp water (to mix with cornstarch)
Instructions
- Prepare the Gravy Mixture: In a medium-sized bowl, combine the beef broth, French onion soup, Worcestershire sauce, garlic powder, and onion powder. Stir well to ensure all the flavors are evenly blended, forming the base for your savory gravy.
- Arrange Meatballs in Slow Cooker: Place the frozen meatballs evenly in the bottom of the slow cooker. Pour the prepared gravy mixture over the meatballs, making sure each meatball is thoroughly coated for maximum flavor infusion during cooking.
- Cook the Meatballs: Cover the slow cooker with its lid and cook on the low setting for 4 to 6 hours, or on high for 2 to 3 hours. This slow cooking process tenderizes the meatballs and melds the flavors beautifully.
- Thicken the Gravy: About 30 minutes before serving, mix the cornstarch with water to create a smooth slurry. Stir this mixture into the slow cooker and switch the heat to high. Allow the gravy to cook until it thickens to your preferred consistency, stirring occasionally.
- Serve: Once the gravy has thickened, serve the Salisbury Steak Meatballs over mashed potatoes, rice, or pasta for a hearty and comforting meal.
Notes
- For a healthier option, use turkey meatballs instead of beef.
- If you don’t have French onion soup, substitute with onion soup mix and beef broth.
- Adjust the thickening time based on your gravy preference; add more cornstarch slurry if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
