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Slow Cooker Salisbury Meatballs

Tender Salisbury meatballs in rich brown gravy, slow cooked for cozy, family-style comfort. Ready in just 4 hours with minimal prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 26 oz frozen meatballs approximately 30 to 35 pieces
  • 2 cups reduced-sodium beef broth
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • Slow Cooker
  • mixing bowl
  • whisk
  • Measuring cups and spoons

Method
 

  1. Place frozen meatballs evenly in the slow cooker insert without thawing.
  2. In a medium bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until completely smooth with no lumps.
  3. Pour the prepared gravy mixture over the meatballs and gently stir to ensure all meatballs are coated, being careful not to break them apart.
  4. Cover and cook on low heat for 4 to 6 hours until the meatballs are thoroughly heated and fork-tender.
  5. About 30 minutes before serving, whisk cornstarch and cold water together in a small bowl to create a smooth slurry.
  6. Stir the cornstarch mixture into the slow cooker, replace the lid, and cook for the final 30 minutes to thicken the gravy.
  7. Spoon the meatballs and gravy over mashed potatoes, steamed rice, or cooked egg noodles and serve immediately.

Notes

For best results, use low-sodium broth to keep flavors balanced. Gently stir occasionally to prevent sticking. Contains wheat and soy ingredients; may contain milk and egg in meatballs. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
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