These Salisbury steak meatballs are always a huge hit, even for the picky eaters. First, we’re going to start with a three-pound bag of frozen meatballs straight into the crock pot.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Making the Gravy Mixture
Then we’re going to grab some beef broth into a separate bowl, and we’re going to put three cups of that beef broth in. Then we’re going to be grabbing two packs of brown gravy mix and pouring that into our bowl. We’re going to take two tablespoons of Worcestershire sauce, pour that in, and then half a cup of ketchup.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
You can do less ketchup, but I personally like the ketchup taste.
Then we need one tablespoon of each onion powder and garlic powder. Then we’re going to take some salt and some pepper. I personally like freshly cracked pepper.
We’re going to mix this all up and make sure it’s really well dissolved.
Slow Cooking the Meatballs
Then we’re going to pour all of that over our meatballs and push them down. Make sure they’re all evenly coated, and then we’re going to close it up and put it on low for eight hours or on high for four.
Once the time is up, we’re going to be stirring in all of that sauce to get the meatballs nice and coated. Then we’re going to be taking two tablespoons of slurry and pouring it over your meatballs. Give it a nice stir, let that sit for just a few minutes and thicken up, and then dinner is served.
