Slow Cooker Salisbury Steak Meatballs are a comforting and easy-to-make dish featuring tender meatballs simmered in a rich, savory gravy. With minimal prep and a hands-off cooking method, this hearty meal is perfect for busy weeknights. Serve over mashed potatoes, rice, or egg noodles for a satisfying dinner the whole family will love.
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
Instructions
Step 1:
-
Add the frozen meatballs to the slow cooker.
Step 2:
-
In a bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined.
Step 3:
-
Pour the mixture over the meatballs, stirring to coat them evenly.
Step 4:
-
Cover and cook on low for 4-5 hours or high for 2-3 hours until the meatballs are heated through and infused with flavor.
Step 5:
-
About 30 minutes before serving, whisk together cornstarch and cold water in a small bowl to make a slurry.
Step 6:
-
Stir the slurry into the slow cooker, mixing well. Let cook for another 20-30 minutes until the sauce thickens.
Step 7:
-
Serve warm over mashed potatoes, rice, or egg noodles.
Variations
-
Add Mushrooms: Stir in sliced mushrooms for extra depth of flavor.
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Creamier Sauce: Add ¼ cup heavy cream for a richer, velvety gravy.
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Spicy Kick: Mix in a dash of hot sauce or cayenne pepper for a slight heat.
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Homemade Meatballs: Use fresh homemade meatballs instead of frozen for a from-scratch taste.
Cooking Notes
-
If using homemade meatballs, brown them in a skillet before adding them to the slow cooker.
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To prevent lumps, whisk the gravy mix and soup mix thoroughly before adding them to the slow cooker.
-
The sauce will continue to thicken slightly as it cools.
Serving Suggestions
This dish pairs perfectly with classic comfort sides like mashed potatoes, buttered egg noodles, or steamed white rice. Serve with roasted vegetables or a simple green salad for a well-rounded meal.
Tips
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Make Ahead: Assemble everything in the slow cooker insert the night before and refrigerate. Start cooking the next day.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Prep Time:
5 minutes
Cooking Time:
4-5 hours on low or 2-3 hours on high
Total Time:
4 hours 30 minutes (low) or 3 hours 30 minutes (high)
Nutritional Information (per serving):
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Calories: 350
-
Protein: 20g
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Sodium: 900mg
FAQs
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Can I use fresh meatballs instead of frozen?
Yes! Brown fresh meatballs in a skillet before adding them to the slow cooker to enhance their texture and flavor. -
How do I thicken the sauce if it’s too runny?
If the sauce is too thin, add an extra teaspoon of cornstarch mixed with a teaspoon of water and cook for another 10 minutes. -
Can I make this dish gluten-free?
Use gluten-free gravy mix, onion soup mix, and meatballs to make the recipe gluten-free. -
What can I use instead of Worcestershire sauce?
Soy sauce or balsamic vinegar can be used as a substitute, though the flavor may slightly differ.
Slow Cooker Salisbury Steak Meatballs are the ultimate comfort food, bringing rich, meaty flavors with a thick, savory gravy. This dish is effortless to make, making it ideal for both busy weeknights and relaxed weekend meals. Whether served over mashed potatoes or egg noodles, it’s guaranteed to be a hit at the dinner table!
Print
Slow Cooker Salisbury Steak Meatballs
- Total Time: 4 hours 30 minutes (low) or 3 hours 30 minutes (high)
Ingredients
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
Instructions
Instructions
Step 1:
-
Add the frozen meatballs to the slow cooker.
Step 2:
-
In a bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined.
Step 3:
-
Pour the mixture over the meatballs, stirring to coat them evenly.
Step 4:
-
Cover and cook on low for 4-5 hours or high for 2-3 hours until the meatballs are heated through and infused with flavor.
Step 5:
-
About 30 minutes before serving, whisk together cornstarch and cold water in a small bowl to make a slurry.
Step 6:
-
Stir the slurry into the slow cooker, mixing well. Let cook for another 20-30 minutes until the sauce thickens.
Step 7:
-
Serve warm over mashed potatoes, rice, or egg noodles.
Notes
Cooking Notes
-
If using homemade meatballs, brown them in a skillet before adding them to the slow cooker.
-
To prevent lumps, whisk the gravy mix and soup mix thoroughly before adding them to the slow cooker.
-
The sauce will continue to thicken slightly as it cools.
- Prep Time: 5 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
Nutrition
- Calories: 350
- Sodium: 900mg
- Protein: 20g