Description
A comforting and easy slow cooker recipe featuring frozen beef meatballs simmered in a rich mushroom and onion gravy, perfect served over mashed potatoes, noodles, or rice.
Ingredients
- 2 pounds frozen beef meatballs
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt and pepper to taste
Instructions
- Place the frozen meatballs in the slow cooker.
- Add sliced onions and mushrooms over the meatballs.
- In a separate bowl, whisk together beef broth, ketchup, Worcestershire sauce, soy sauce, and minced garlic. Pour this mixture over the meatballs and veggies.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the meatballs are heated through and the flavors have melded.
- About 30 minutes before serving, mix the cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker to thicken the gravy.
- Cook uncovered for the remaining 30 minutes or until the gravy reaches the desired thickness. Adjust salt and pepper if needed.
- Serve the Salisbury steak meatballs hot over mashed potatoes, noodles, or rice.
Notes
- For deeper flavor, add a splash of red wine or a teaspoon of smoked paprika to the gravy.
- You can substitute beef meatballs with turkey, chicken, or meatless meatballs (use vegetable broth if vegetarian).
- Leftovers keep well refrigerated for up to 3 days and freeze well.
- To reheat, warm gently on the stovetop or microwave.
- If gravy is too thin, add more cornstarch slurry and cook uncovered until thickened.
- Fresh meatballs can be browned before slow cooking for extra flavor.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
