Ingredients:
For the Salisbury Steak Meatballs:
1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
2 cups reduced-sodium beef broth
1 packet brown gravy mix
1 packet onion soup mix
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
For the Cornstarch Slurry:
2 tablespoons cornstarch
2 tablespoons cold water
Directions:
Place the frozen meatballs into the slow cooker.
In a bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
Pour the mixture over the meatballs, ensuring they are evenly coated.
Cover and cook on low for 4-5 hours or on high for 2-3 hours.
About 30 minutes before serving, mix the cornstarch and cold water to create a slurry.
Stir the slurry into the slow cooker to thicken the sauce.
Cover and cook for an additional 20-30 minutes until the sauce reaches the desired consistency.
Serve the meatballs over mashed potatoes, rice, or egg noodles.
Servings: 6
