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Salisbury Steak Meatballs

Savory Salisbury Steak Meatballs Made Easy for Cozy Nights

Enjoy comforting Salisbury steak meatballs with rich gravy, perfect for a cozy dinner. A traditional recipe made easy.
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Prep Time 15 minutes
Cook Time 6 hours
Thickening Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 bag Frozen Meatballs You can substitute with homemade or plant-based meatballs.
For the Gravy
  • 2 cups Beef Broth Can be substituted with chicken or vegetable broth.
  • 1 packet Brown Gravy Mix Look for gluten-free options if necessary.
  • 1 packet Onion Soup Mix Ensure gluten-free versions if necessary.
  • 1/2 cup Ketchup Tomato sauce can be used as a substitute.
  • 2 tablespoons Worcestershire Sauce Optional but recommended for flavor.
For Thickening the Gravy
  • 2 tablespoons Cornstarch Arrowroot powder can be used for gluten-free thickening.
  • 1/4 cup Cold Water For mixing with cornstarch.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Place frozen meatballs in the bottom of your slow cooker in a single layer.
  2. In a large mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully combined.
  3. Carefully pour the gravy mixture over the meatballs, ensuring each one is well coated.
  4. Cover the slow cooker and set to low heat. Cook for 5-6 hours.
  5. In the last 30 minutes, prepare a cornstarch slurry by mixing cornstarch with cold water until smooth. Stir it into the gravy.
  6. Once the gravy is thickened and meatballs are tender, serve over mashed potatoes, rice, or egg noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for 3-4 days. Reheat with a splash of broth to maintain moisture.

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