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Slow Cooker Salisbury Steak Meatballs With Frozen Meatballs: Weeknight Win In Glossy

Slow Cooker Salisbury Steak Meatballs with Frozen Meatballs: Weeknight Win

Slow Cooker Salisbury Steak Meatballs with Frozen Meatballs: Weeknight Win delivers tender beef meatballs in rich mushroom-onion gravy with little hands-on work.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 386
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil for sautéing
  • 1 medium yellow onion thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 20 ounces frozen homestyle beef meatballs fully cooked
  • 1 1/2 cups low-sodium beef broth divided
  • 1 tablespoon Worcestershire sauce regular or gluten-free
  • 1 tablespoon ketchup standard
  • 1 teaspoon Dijon mustard smooth
  • 1 teaspoon garlic powder granulated
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons cornstarch for slurry
  • 2 tablespoons cold water for slurry
  • 2 tablespoons fresh parsley chopped, optional

Equipment

  • large skillet
  • 5- To 6-Quart Slow Cooker
  • whisk
  • Small Bowl

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onion and mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until browned at the edges and most of their moisture has evaporated.
  3. Place the frozen meatballs in the slow cooker, then spread the browned onion and mushrooms over them.
  4. Whisk 1 1/4 cups beef broth with the Worcestershire sauce, ketchup, Dijon mustard, garlic powder, and black pepper.
  5. Pour the broth mixture over the meatballs. Cover and cook on LOW for 4 hours 45 minutes.
  6. Whisk the cornstarch, cold water, and remaining 1/4 cup broth in a small bowl until completely smooth.
  7. Stir the slurry into the gravy. Cover and cook on HIGH for 15 minutes, until the gravy coats a spoon and the meatballs reach 165°F in the center.
  8. Let the meatballs stand for 5 minutes so the gravy settles, then garnish with parsley if desired.

Notes

Refrigerate leftovers with the gravy for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of beef broth if the gravy becomes too thick. Fully cooked homemade beef meatballs may replace frozen meatballs, but reduce the LOW cooking time by about 30 minutes.