Description
Tender frozen meatballs slow-cooked in a savory Salisbury steak–style gravy, perfect over mashed potatoes, noodles, or rice for an easy comfort food dinner.
Ingredients
- 1.5–2 lbs frozen meatballs
- 2 cups beef broth or stock
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 medium onion, finely chopped (or 1 packet onion soup mix)
- 1 cup sliced mushrooms (optional)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tbsp cornstarch or flour (for thickening)
- Salt and pepper to taste
- Optional seasonings: 1/2 tsp paprika or 1/2 tsp dried thyme
Instructions
- Place frozen meatballs in the slow cooker.
- In a bowl, whisk together beef broth, ketchup, Worcestershire sauce, chopped onion (or soup mix), garlic, and seasonings. Stir in mushrooms if using.
- Pour sauce mixture over meatballs.
- Cover and cook on Low for 4–6 hours or High for 2–3 hours, until meatballs are heated through and flavors have melded.
- For a thicker gravy, whisk cornstarch or flour with a little cold water to make a slurry. Stir into the slow cooker during the last 15–30 minutes until sauce thickens.
Notes
- Use turkey or chicken meatballs for a lighter version.
- Swap broth and ketchup for cream of mushroom soup for a creamier sauce.
- Add diced bell pepper or red wine for extra depth.
- Finish with sour cream for added richness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
