Crockpot Salisbury Steak Meatballs
Frozen meatballs and mushrooms simmer in a rich, savory Salisbury steak gravy for an easy slow cooker dinner.
Servings: 4 Servings
Ingredients
- 1 (26-ounce) bag frozen meatballs
- 8 ounces sliced mushrooms
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 (1-ounce) package onion soup mix
- 2 tablespoons ketchup
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Place 1 (26-ounce) bag frozen meatballs and 8 ounces sliced mushrooms in the bottom of the crock pot.
- In a medium bowl, whisk together 2 cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 (1-ounce) package onion soup mix, and 2 tablespoons ketchup.
- Pour the broth mixture over the meatballs and cook on HIGH for 2 hours or LOW for 4 hours.
- In a small bowl, add 2 tablespoons cornstarch and 2 tablespoons water, creating a slurry. Stir into the broth and let cook for a few minutes, until thickened.
- Garnish with fresh chopped parsley and serve over mashed potatoes.
Notes
Leftover Instructions
- Refrigerator: Store cooled meatballs and gravy in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stove over medium-low heat or in the microwave until heated through. Add a splash of beef broth if the gravy is too thick.
Nutrition
Calories: 51kcal | Carbohydrates: 9g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 422mg | Potassium: 512mg | Fiber: 1g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
