Everybody loves meatballs. They are tasty, they’re versatile and they’re economical. What’s not to like? The little fellas are probably best known as appetizers when cooked with grape jelly, but meatballs make for great entrees as well – like these Salisbury Steak Meatballs. I made a batch in the slow cooker last week and they were both easy and delicious. Takes about 5 minutes to put together but results in a meal that tastes like hours in the making.
Here’s how.
Start with a 26-oz. bag of frozen meatballs. Dump the meatballs in a slow cooker (with liner).
In a separate bowl, whisk together 2 C beef broth, a package brown grave mix, 1 package onion soup mix, 2 T ketchup and 1 T Worcestershire Sauce. Pour the mix over the meatballs, close the slow cooker, come back in about 5 or 6 hours and dig in. I served mine with cooked egg noodles – just dumped them in as I served the meatballs. Really tasty and really, really easy.
Salisbury Steak Meatballs
1 bag (26 oz) frozen meatballs
2 cups reduced-sodium beef broth
1 packet brown gravy mix
1 packet onion soup mix
2 tablespoons ketchup
1 T Worcestershire sauce
