Salisbury Steak Meatballs with Rich Brown Gravy

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Salisbury Steak Meatballs with Rich Brown Gravy brings frozen meatballs and a prepared brown gravy mixture together in the slow cooker. The finished meatballs are served warm with the thickened gravy over mashed potatoes, rice, or egg noodles.

The recipe starts with the meatballs placed directly into the slow cooker while the broth-and-seasoning mixture is made separately. After the main cooking time, a cornstarch slurry is stirred into the gravy for a final covered thickening step.

Why You'll Love This Recipe

This recipe uses a 26-ounce bag of frozen meatballs, so the slow cooker can be filled without a separate meatball-forming step. The meatballs cook in a mixture of beef broth, onion soup mix, brown gravy mix, ketchup, and Worcestershire sauce.

There are two cooking schedules to choose from. Cook the meatballs on low for 5 to 6 hours, or use high heat for 3 to 4 hours.

The gravy is finished near the end rather than at the beginning. Cornstarch and cold water are whisked together until smooth, then stirred into the slow cooker after the meatballs have cooked.

That final addition is followed by 10 more minutes of covered cooking on low, or until the gravy has thickened. Once the gravy reaches that point, the meatballs are ready to serve warm with one of the included serving options.

Ingredients You'll Need

The main ingredient is 1 26-ounce bag of frozen meatballs. Add them directly to the slow cooker first, where they will stay while the gravy mixture is prepared in a separate bowl.

For the cooking liquid, the recipe uses 2 cups of beef broth along with 1 packet of onion soup mix and 1 packet of brown gravy mix. These packaged mixes are combined with the broth before going into the slow cooker, rather than being added separately over the meatballs.

Ketchup and the listed tablespoon of Worcestershire sauce are also included in the gravy mixture. Whisking all of these ingredients together helps combine the broth, soup mix, gravy mix, ketchup, and Worcestershire sauce before the mixture is poured over the frozen meatballs.

The thickening mixture is made from 2 tablespoons of cornstarch and 2 tablespoons of cold water. Keep these ingredients for the final stage, since they are whisked together and stirred into the gravy only before the additional 10-minute cook.

The required equipment is a slow cooker, plus a separate bowl for mixing the broth and seasoning ingredients. A whisk is used first for the gravy mixture and later for combining the cornstarch and cold water until smooth.

How To Make It

Add the frozen meatballs to the slow cooker. In a separate bowl, combine the beef broth, onion soup mix, brown gravy mix, ketchup, and Worcestershire sauce.

Whisk until well combined, then pour the mixture over the meatballs. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

Before serving, whisk together the cornstarch and cold water until smooth, then stir into the gravy. Cover and cook on low for an additional 10 minutes, or until the gravy has thickened.

Serve warm over mashed potatoes, rice, or egg noodles.

Serving & Variations

Mashed potatoes, rice, and egg noodles are the serving choices included with this recipe. Each provides a base for both the meatballs and the brown gravy.

For the best sequence, wait until the main low or high cooking period is complete before adding the cornstarch and cold water. The slurry is part of the final gravy-thickening stage and is followed by the extra covered cooking time on low.

When serving, include the gravy with the meatballs rather than serving the meatballs separately. The recipe is finished once the gravy has thickened and the dish is served warm.

Wrapping Up

This slow cooker recipe cooks frozen meatballs in a beef broth mixture seasoned with onion soup mix, brown gravy mix, ketchup, and Worcestershire sauce. A final cornstarch-and-cold-water mixture thickens the gravy just before serving. Serve the warm meatballs and gravy over mashed potatoes, rice, or egg noodles.

Recipe created by Cookinwithbabe for Trust Me Try It.

Salisbury Steak Meatballs with Rich Brown Gravy

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 6

Ingredients

• 1 26 oz. bag frozen meatballs
• 2 cup beef broth
• 1 packet onion soup mix
• 1 packet brown gravy mix
• 2 tbsp ketchup
• tbsp Worcestershire sauce
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

• Add the frozen meatballs to the slow cooker.
• In a separate bowl, combine the beef broth, onion soup mix, brown gravy mix, ketchup, and Worcestershire sauce.
• Whisk until well combined, then pour the mixture over the meatballs.
• Cover and cook on low for 5-6 hours or on high for 3-4 hours.
• Before serving, whisk together the cornstarch and cold water until smooth, then stir into the gravy.
• Cover and cook on low for an additional 10 minutes, or until the gravy has thickened.
• Serve warm over mashed potatoes, rice, or egg noodles.