Ingredients
Method
- Place frozen meatballs into the bottom of the slow cooker.
- In a bowl, whisk together beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, and seasonings.
- Pour the gravy mixture over the meatballs and stir to coat.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- If a thicker gravy is desired, stir in the cornstarch slurry during the last 30 minutes.
- Gently stir meatballs to fully coat them in the gravy.
- Serve hot over mashed potatoes, egg noodles, or rice.
Notes
• Beef meatballs give the classic Salisbury flavor, but turkey meatballs also work great.
• Add sliced mushrooms or onions to cook with the meatballs.
• For extra umami, add a splash of soy sauce or more Worcestershire sauce.
• For a creamier gravy, stir in 2–3 tablespoons sour cream at the end.
• Serve with mashed potatoes, noodles, rice, or crusty bread.
• Store leftovers up to 4 days or freeze up to 3 months. Approx nutrition per serving: Carbs 12g – Protein 22g – Fat 26g – Fiber 1g
• Add sliced mushrooms or onions to cook with the meatballs.
• For extra umami, add a splash of soy sauce or more Worcestershire sauce.
• For a creamier gravy, stir in 2–3 tablespoons sour cream at the end.
• Serve with mashed potatoes, noodles, rice, or crusty bread.
• Store leftovers up to 4 days or freeze up to 3 months. Approx nutrition per serving: Carbs 12g – Protein 22g – Fat 26g – Fiber 1g
🔸 Times & Servings
- Prep Time: 5 minutes
- Cook Time: 6 hours (LOW)
- Total Time: 6 hours 5 minutes
- Servings: 6 servings
- Calories: 390 per serving