Slow Cooker Salisbury Steak Meatballs

• servings: 6 servings
• active time: 5 minutes
• total time: 6 hours 5 minutes

Ingredients

1 bag (26 oz) frozen meatballs (about 30-35 meatballs)

2 cups reduced-sodium beef broth (see notes)

1 packet brown gravy mix

1 packet onion soup mix

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 tablespoons cornstarch (see notes)

2 tablespoons cold water

Directions

Spray the insert of the slow cooker with nonstick cooking spray.

Dump the frozen meatballs into the slow cooker.

In a mixing bowl, whisk together the beef broth, brown gravy mix packet, onion soup mix packet, ketchup, and Worcestershire sauce until well combined. Pour this over the frozen meatballs and stir everything together.

Cover with the lid and cook on LOW heat for 5-6 hours.

When the cook time is done mix together the cornstarch and cold water in a small bowl with a fork. Stir the cornstarch slurry into the crockpot and allow it cook for an additional 10 minutes or until the gravy has thickened.

Serve the Salisbury steak meatballs over egg noodles or mashed potatoes (recommended), and garnish with chopped parsley. Enjoy!

Nutrition

• Calories: 366 kcal
• Total Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Cholesterol: 88 mg
• Sodium: 985 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 0.5 g
• Total Sugars: 2 g
• Protein: 22 g