Slow Cooker Salisbury Meatballs (Printable Version)

Tender meatballs in savory gravy, slow-cooked to perfection for a hearty, comforting meal that's perfect for busy weeknights.

# Ingredients:

→ Main Ingredients

01 - 1 bag (26-ounce) frozen meatballs
02 - 2 cups beef broth
03 - 1 packet brown gravy mix
04 - 1 packet onion soup mix
05 - 2 tablespoons ketchup
06 - 1 tablespoon Worcestershire sauce

→ For Thickening

07 - 2 tablespoons cornstarch
08 - 2 tablespoons cold water

→ Optional Serving Suggestions

09 - Mashed potatoes or egg noodles
10 - Fresh parsley, chopped for garnish

# Steps to Follow:

01 - Lightly grease the inside of the slow cooker insert with non-stick cooking spray. Transfer the frozen meatballs to the slow cooker.
02 - In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined. Pour the sauce evenly over the meatballs and gently toss to coat.
03 - Cover the slow cooker with the lid and cook on low heat for 6 hours, stirring occasionally to ensure even cooking.
04 - Once done, create a slurry by mixing the cornstarch and water in a small bowl until smooth. Pour the slurry into the slow cooker and stir well to incorporate and thicken the sauce.
05 - Serve the meatballs over a bed of creamy mashed potatoes or egg noodles. Optionally, garnish with chopped fresh parsley for added flavor and color.

# Additional Notes:

01 - For a quicker cooking option, cook on high for 3 hours instead of low for 6 hours.
02 - Try sautéing a finely chopped onion or minced garlic before adding to the slow cooker for extra flavor.
03 - Increase the cornstarch slurry amount if you prefer a thicker sauce, stirring well to avoid lumps.
04 - Mushrooms, carrots, or bell peppers make great additions - add halfway through cooking to prevent overcooking.
05 - For a gluten-free version, ensure all packaged ingredients (meatballs, gravy mix, soup mix, Worcestershire sauce) are certified gluten-free.
06 - Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months in airtight containers.

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