If you’re searching for the ultimate comfort-food dinner that’s also a breeze to prepare, look no further than these Slow Cooker Salisbury Steak Meatballs. They’re tender, juicy, and positively swimming in a savory homemade gravy that coats every bite with rich, beefy flavor. This recipe is a weeknight hero: just toss in frozen meatballs, let the slow cooker work its magic, and enjoy a classic American dish that feels like a big, cozy hug—no fuss, no slaving away in the kitchen. Serve them over a heap of mashed potatoes and you’ll see why this dish is a family favorite!
Ingredients You’ll Need
The ingredient list for Slow Cooker Salisbury Steak Meatballs is short, familiar, and a perfect reminder that sometimes the best dishes start with basics you already have in your pantry. Each item here is chosen for the way it contributes to the layers of hearty flavor, that signature velvety gravy, and irresistible homemade aroma.
- Frozen Meatballs: Choose your favorite brand or type for ultimate convenience and consistent size—classic homestyle, turkey, or even Italian all work!
- Reduced-Sodium Beef Broth: Balances all the savory flavors without overwhelming saltiness and gives the sauce its meaty backbone.
- Brown Gravy Mix Packet: The secret to that familiar, crave-worthy Salisbury steak taste and an easy shortcut for a no-fail silky sauce.
- Onion Soup Mix Packet: Infuses loads of aromatic onion flavor while keeping prep super simple.
- Ketchup: Adds subtle tang and sweetness that rounds out the rich, beefy notes of the gravy.
- Worcestershire Sauce: The umami bomb that brings depth and a hint of savor to every bite.
- Cornstarch: Mixed into a slurry, it’s the key to thickening your gravy to just the right consistency.
- Cold Water: Used with the cornstarch to create a smooth slurry for the sauce—no lumps allowed!
How to Make Slow Cooker Salisbury Steak Meatballs
Step 1: Prep the Slow Cooker
Start by grabbing your slow cooker and giving the insert a good spray with nonstick cooking spray. This small step makes cleanup a breeze and ensures none of that savory gravy clings for dear life to the sides of your crockpot.
Step 2: Add the Meatballs
No need to thaw those frozen meatballs; just open your 26-ounce bag and tumble them straight into your prepared slow cooker. This effortless shortcut keeps the meatballs juicy as they slowly cook away in the sauce.
Step 3: Mix the Gravy Base
In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully blended. Pour this luscious gravy base over the meatballs and gently stir so every meatball is coated in flavor.
Step 4: Slow Cook to Tender Perfection
Cover your slow cooker and set it to LOW for 5 to 6 hours. While you go about your day, the Slow Cooker Salisbury Steak Meatballs will soak up all that rich flavor, transforming the humble frozen meatball into something drool-worthy and tender.
Step 5: Thicken the Gravy
When cook time’s up, whisk together your cornstarch and cold water in a small bowl to make a slurry. Stir this into the slow cooker, pop the lid back on, and let it simmer for another 10 minutes. This step thickens the gravy to a glossy, pourable perfection.
Step 6: Serve and Enjoy
Now for the best part: Spoon your Slow Cooker Salisbury Steak Meatballs over fluffy mashed potatoes or egg noodles, garnish to your liking, and dig in while everything’s piping hot!
How to Serve Slow Cooker Salisbury Steak Meatballs
Garnishes
A sprinkle of freshly chopped parsley gives your Slow Cooker Salisbury Steak Meatballs a pop of color and a touch of herbal freshness that really brightens the dish. A crack of black pepper or a dusting of grated Parmesan can elevate each bite even further—just let your taste buds lead the way!
Side Dishes
These meatballs practically beg to be served atop creamy mashed potatoes, but they’re equally delicious over egg noodles or even steamed rice. For a little something green, try roasted green beans, sautéed spinach, or a crisp garden salad on the side.
Creative Ways to Present
Feeling fun? Pile the Slow Cooker Salisbury Steak Meatballs into a sub roll with melty provolone for a gravy-slathered sandwich. Or, set out toothpicks and serve them as a hearty party appetizer straight from the slow cooker—gravy and all!
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you have any Slow Cooker Salisbury Steak Meatballs left, let them cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. The flavors only get better as they mingle in that savory gravy!
Freezing
To stash some for later, freeze cooled meatballs and gravy together in a freezer-safe container or heavy-duty zip-top bag. They’ll keep well for up to two months. Thaw overnight in the fridge for best texture and flavor.
Reheating
Warm refrigerated or thawed meatballs gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of beef broth if needed to loosen the gravy. You can also microwave them in 30-second bursts, stirring in between to heat evenly.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Just shape and bake your homemade meatballs before adding them to the slow cooker. Make sure they’re fully cooked so they hold together during the long simmer in the sauce.
What if my gravy is too thin or too thick?
If your gravy needs to thicken, make a little extra cornstarch slurry and add it in, letting it cook a few minutes more. If it’s too thick, a splash of beef broth or water will loosen it right up—just stir and reheat until you love the texture.
How can I lower the sodium in this recipe?
Opt for reduced-sodium beef broth, look for low-sodium versions of the seasoning packets, and use unsalted meatballs if you can find them. You control more of the salt this way without losing any of the signature punchy flavors.
Are these Slow Cooker Salisbury Steak Meatballs gluten-free?
They can be! Choose gluten-free frozen meatballs, and double-check your gravy and onion soup mix packets, as some brands include wheat. With the right swaps, you’ll have a delicious gluten-free dinner everyone will love.
Can I cook this recipe on high to speed things up?
You can, but for the most tender, flavorful results, low and slow is the way to go. If you’re in a rush, try cooking on HIGH for 2 to 3 hours, but keep an eye on the texture to avoid overcooking.
Final Thoughts
I hope you give these Slow Cooker Salisbury Steak Meatballs a spot on your dinner table soon—they never disappoint. With their simple prep and irresistible gravy, they’re the kind of crowd-pleasing comfort food you’ll turn to time and time again. Happy cooking!
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Slow Cooker Salisbury Steak Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Crock Pot
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Quick & easy Slow Cooker Salisbury Steak Meatballs are an easy prep slow cooker dinner that starts with frozen meatballs. The rich brown gravy sauce creates itself from packets of seasoning mix and beef broth, resulting in a delicious meal served over mashed potatoes.
Ingredients
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
Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Spray the insert of the slow cooker with nonstick cooking spray. Dump the frozen meatballs into the slow cooker.
- In a mixing bowl, whisk together the beef broth, brown gravy mix packet, onion soup mix packet, ketchup, and Worcestershire sauce until well combined. Pour this over the frozen meatballs and stir everything together.
- Cover with the lid and cook on LOW heat for 5-6 hours.
- When the cook time is done mix together the cornstarch and cold water in a small bowl with a fork. Stir the cornstarch slurry into the crockpot and allow it cook for an additional 10 minutes or until the gravy has thickened.
- Serve the Salisbury steak meatballs over egg noodles or mashed potatoes (recommended), and garnish with chopped parsley. Enjoy!
Notes
- Frozen Meatballs: You can use your favorite type of frozen meatballs for this recipe. You want 26 ounces of meatballs, which is about 30-35 meatballs. I like the classic homestyle meatballs, but you can even change it up and use turkey, Italian, or whatever kind you want. I use the Costco frozen meatballs and count them out from the package.
- Don’t Thaw The Meatballs: Simply dump the frozen meatballs right into the crockpot. No need to thaw!
- Beef Broth: When I use full salt beef broth my family finds that it’s much too salty. I prefer using reduced-sodium beef broth + regular packets of the gravy and onion soup mix. To reduce the sodium further, use a packet of reduced-sodium brown gravy mix as well. Or if you want that salty flavor then use everything full sodium.
- Cornstarch Slurry: When I first posted the recipe it said 2 tablespoons cornstarch + 2 tablespoons water to help thicken the gravy. I have actually found that I prefer 1 tablespoon cornstarch + 1 tablespoon water to thicken it – it keeps it thinner but still pourable for a gravy. Do whichever one you prefer; for a thicker gravy use the 2 tablespoons and for a thinner but still pourable thick gravy use 1 tablespoon each.
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 2g
- Sodium: 985mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 88mg
