Easy crockpot Salisbury steak meatballs simmered in a rich, savory brown gravy with onions and mushrooms for a comforting, hands-off dinner.

1 (24 oz) bag frozen homestyle meatballs

1 medium onion, thinly sliced

8 oz mushrooms, sliced

3 cups low-sodium beef broth

2 packets brown gravy mix

1 tbsp Worcestershire sauce

3 tbsp ketchup

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1 tbsp cornstarch

2 tbsp water (for thickening, optional)

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Lightly grease the inside of the slow cooker.
In a bowl, whisk together beef broth, gravy mix, Worcestershire sauce, ketchup, garlic powder, onion powder, and black pepper until smooth.
Add frozen meatballs to the crockpot and top with sliced onions and mushrooms.
Pour the gravy mixture evenly over the meatballs.
Cover and cook on low for 5–6 hours, until meatballs are heated through and tender.
If a thicker gravy is desired, mix cornstarch with water and stir it into the crockpot during the last 30 minutes of cooking.
Gently stir and serve warm.

Use low-sodium beef broth to control saltiness.

Frozen meatballs do not need to be thawed.

Serve over mashed potatoes, rice, or egg noodles.

Gravy will thicken more as it cools.