Slow Cooker Salisbury Steak Meatballs

When I think about comfort food that warms both the heart and the belly, Slow Cooker Salisbury Steak Meatballs always come to mind. I remember the first time I tried this recipe—it was a busy weekday, and I needed something quick to prepare but still rich in flavor. The slow cooker became my best friend that evening. As the meatballs simmered, the smell of savory gravy filled the kitchen, reminding me of those cozy family dinners where everyone gathers around the table. By the time dinner was ready, the gravy had thickened perfectly, and serving it over creamy mashed potatoes felt like pure comfort in a bowl.

This recipe holds a special place in my kitchen because it turns a simple bag of frozen meatballs into something truly hearty. With just a few pantry staples, the dish transforms into a satisfying dinner that feels homemade without the stress. The best part is that the slow cooker does most of the work while I go about my day. At the end of the cooking time, I’m rewarded with juicy meatballs coated in a rich, velvety sauce that tastes like I spent hours perfecting it.

Why You’ll Love This Recipe

• Versatile: These Salisbury Steak Meatballs are adaptable. Serve them over mashed potatoes, egg noodles, or even rice. Each option creates a slightly different meal, so you can change it up depending on what’s in your pantry.

• Budget-Friendly: Frozen meatballs, a packet or two of seasoning, and some broth are all you need. It’s affordable yet delivers maximum flavor.

• Convenient: The recipe requires minimal prep, just a few minutes of whisking and pouring. Once it’s in the slow cooker, the meal cooks itself.

• Family-Approved: The savory flavor is mild enough for kids yet comforting enough for adults, making it a hit for everyone at the table.

Ingredients for Slow Cooker Salisbury Steak Meatballs

• 1 bag (26 oz) frozen meatballs (about 30–35 meatballs)

• 2 cups reduced-sodium beef broth (see notes)

• 1 packet brown gravy mix

• 1 packet onion soup mix

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 2 tablespoons cornstarch (see notes)

• 2 tablespoons cold water

  Making Slow Cooker Salisbury Steak Meatballs is straightforward and stress-free, which makes it one of my favorite go-to dinners. The beauty of this recipe is that it allows me to prepare a wholesome, hearty dish without being tied to the kitchen all day. Once the ingredients are in the slow cooker, I can step away and let the flavors develop while I focus on other tasks.

  How to Make This Recipe

  The preparation begins by spraying the insert of the slow cooker with nonstick cooking spray. This step prevents sticking and ensures easy cleanup later. Next, I add the frozen meatballs straight from the bag into the slow cooker. There’s no need to thaw them, which is one of the biggest time savers.

  In a mixing bowl, I whisk together beef broth, a brown gravy mix packet, an onion soup mix packet, ketchup, and Worcestershire sauce. The combination creates a flavorful sauce base that thickens beautifully during cooking. Once the mixture is smooth, I pour it over the meatballs and stir gently to coat them evenly.

  After covering the slow cooker with its lid, I set it to cook on LOW heat for about five to six hours. During this time, the meatballs soak up the savory flavors, and the sauce develops into a rich gravy. Just before serving, I mix cornstarch with cold water in a small bowl, creating a slurry. Stirring this into the slow cooker allows the sauce to thicken in about 10 minutes, resulting in that signature velvety texture.

  Finally, I serve the meatballs with their gravy over mashed potatoes, which is the most classic pairing. Egg noodles or rice work equally well, making the dish versatile for different preferences. A sprinkle of fresh parsley on top adds color and freshness.

  Step-by-Step Instructions for Making

  1. Spray the slow cooker insert with nonstick cooking spray.

  2. Add the frozen meatballs into the slow cooker.

  3. In a mixing bowl, whisk together the beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce until combined.

  4. Pour the sauce over the meatballs and stir to coat.

  5. Cover with the lid and cook on LOW heat for 5–6 hours.

  6. In a small bowl, stir together cornstarch and cold water to form a slurry. Add it to the slow cooker and mix gently.

  7. Let the sauce cook for another 10 minutes until thickened.

  8. Serve hot over mashed potatoes, noodles, or rice. Garnish with parsley.

  Quick and Easy

  What makes this recipe so approachable is its simplicity. Since the meatballs are pre-made and frozen, there’s no need to spend extra time mixing, rolling, or browning them before cooking. The pantry-friendly seasonings, such as onion soup mix and gravy mix, allow the flavors to build quickly without requiring a long list of ingredients. Prep takes just five minutes, which means I can have dinner cooking in no time.

  Customizable

  One of the reasons I return to this recipe often is its flexibility. If I want to make it lighter, I can use turkey or chicken meatballs instead of beef. For a creamier version, adding a splash of milk at the end gives the gravy a smoother texture. If I prefer extra depth, I sometimes add mushrooms or sliced onions during cooking. These small changes keep the recipe exciting and adaptable to different tastes.

  For serving options, mashed potatoes are traditional, but egg noodles give the dish a cozy, pasta-style appeal. Rice is also excellent, especially when I want a lighter alternative. Each base soaks up the rich sauce differently, creating variety without needing to change the main recipe.

  Crowd-Pleasing

  Whenever I make Slow Cooker Salisbury Steak Meatballs, I know it will be well received. The flavor is hearty yet simple, making it ideal for family dinners. Kids love the tender meatballs and savory gravy, while adults appreciate the comfort food nostalgia. It’s also perfect for gatherings because the slow cooker keeps the dish warm for serving, allowing everyone to help themselves. Leftovers reheat beautifully, which is a bonus for busy weeknights.

  This recipe strikes the perfect balance between convenience and flavor. With just a few everyday ingredients and minimal effort, I can create a meal that feels homemade, comforting, and satisfying for everyone around the table.

  FAQs

  Can I use homemade meatballs instead of frozen?
  Yes, homemade meatballs work well. If you use raw meatballs, make sure to brown them lightly before adding to the slow cooker. This step locks in flavor and ensures they hold their shape during cooking.

  Can I cook this recipe on HIGH instead of LOW?
  Absolutely. If you are short on time, set the slow cooker to HIGH and cook for about 3 hours. The texture may be slightly different, but the flavor remains rich and satisfying.

  What can I serve with Salisbury Steak Meatballs?
  Mashed potatoes are the classic choice. However, egg noodles, rice, or even roasted vegetables pair beautifully with the gravy and meatballs. The dish adapts easily to what you have on hand.

  Can I freeze leftovers?
  Yes, you can. Place cooled meatballs and gravy in an airtight container or freezer bag. Freeze for up to three months. When reheating, thaw in the fridge overnight and warm gently on the stove or in the microwave.

  How can I make the gravy thicker?
  If you prefer a thicker sauce, add an extra half tablespoon of cornstarch mixed with cold water. Stir it into the slow cooker and let it cook for a few more minutes until it reaches the desired consistency.

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  Slow Cooker Salisbury Steak Meatballs

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  Slow Cooker Salisbury Steak Meatballs are a comforting, family-friendly dinner made with frozen meatballs simmered in a savory brown gravy. With minimal prep and simple pantry ingredients, this recipe creates a hearty meal perfect for busy weeknights. Serve over mashed potatoes, noodles, or rice for a satisfying dinner everyone will love.

  • Total Time: 3 hours (on HIGH)
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 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

  • 2 tablespoons cornstarch

  • 2 tablespoons cold water

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  Instructions

  • Spray the slow cooker insert with nonstick cooking spray.

  • Place the frozen meatballs into the slow cooker.

  • In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.

  • Pour the mixture over the meatballs and stir gently to coat them evenly.

  • Cover the slow cooker with the lid and cook on LOW heat for 5–6 hours, or on HIGH for about 3 hours.

  • In a small bowl, mix the cornstarch with cold water until dissolved. Stir the slurry into the slow cooker.

  • Let it cook for an additional 10 minutes, or until the gravy has thickened to your liking.

  • Serve the meatballs with gravy over mashed potatoes, noodles, or rice. Garnish with chopped parsley if desired.

  Notes

  • No need to thaw the meatballs before cooking.

  • For a lighter version, substitute turkey or chicken meatballs.

  • Add mushrooms or sliced onions for extra flavor and texture.

  • Adjust the gravy thickness by adding more or less cornstarch slurry.

  • Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.

  • Author: Layla
  • Prep Time: 5 minutes
  • Cook Time: 5–6 hours (on LOW)