Slow cooker Salisbury steak meatballs made with frozen meatballs, a simple gravy mixture, and slow simmered flavor.

Scale

1 bag (26 oz) frozen meatballs

2 cups reduced-sodium beef broth

1 packet brown gravy mix

1 packet onion soup mix

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 tablespoons cornstarch

2 tablespoons cold water

Fresh parsley (optional)

Cook Mode Prevent your screen from going dark

1. Spray the slow cooker insert with nonstick spray.

2. Pour the frozen meatballs into the slow cooker.

3. Whisk broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce.

4. Pour the mixture over the meatballs and stir gently.

5. Cook on LOW for 5–6 hours.

6. Mix cornstarch with cold water, then stir into the slow cooker.

7. Cook 10 minutes until the gravy thickens.

8. Serve over mashed potatoes or egg noodles and garnish with parsley.

Refrigerate leftovers up to 4 days.

Freeze up to 3 months.

Add beef broth when reheating if needed.