Slow Cooker Salisbury Steak Meatballs are everything you crave on a cozy evening—juicy meatballs smothered in a rich, savory gravy that cooks low and slow for maximum flavor, with almost zero effort. This is the kind of set-it-and-forget-it comfort food that steals the show at family dinners and always leaves everyone reaching for seconds!
Why You’ll Love This Recipe
- Extreme Ease: Just toss a handful of simple ingredients into your slow cooker and let it do all the magic while you go about your day.
- Incredible Comfort: Each bite of these Salisbury steak meatballs is coated in a deeply savory, cozy gravy that feels like a big, warm hug.
- Family Favorite: Even picky eaters can’t resist these rich, saucy meatballs over a pile of buttery mashed potatoes or noodles!
- Perfect for Potlucks: This dish is effortless to transport and reheat, making it ideal for sharing at gatherings, game days, and holidays.
Ingredients You’ll Need
The beauty of these Slow Cooker Salisbury Steak Meatballs is all in the handful of fuss-free ingredients—each one has a purpose, from adding richness to thickening the irresistible gravy. Here’s how they come together for the ultimate classic flavor.
- Frozen meatballs: The shortcut star of the show—just grab your favorite homestyle variety and let the slow cooker transform them into something special.
- Reduced-sodium beef broth: Provides the savory, beefy backbone for that classic Salisbury steak taste, while keeping things from getting too salty.
- Brown gravy mix: Instantly boosts the umami and makes the gravy ultra-flavorful without hours of simmering.
- Onion soup mix: Adds deep caramelized onion flavor and a little extra savoriness you can really taste in every bite.
- Ketchup: Just a tablespoon or two lifts the sauce, balancing the beef with a subtle tangy sweetness.
- Worcestershire sauce: The secret ingredient for that irresistible zip and complexity in Salisbury steak dishes.
- Cornstarch & cold water: Mixed into a quick slurry, this duo thickens your sauce at the end for a luscious, silky finish.
Variations
It’s so easy to put your own spin on Slow Cooker Salisbury Steak Meatballs! Don’t hesitate to swap, add, or adjust ingredients to fit your cravings, dietary needs, or whatever you have in the pantry.
- Turkey or Chicken Meatballs: Lighten it up by using poultry-based frozen meatballs, or try homemade for even more control over flavors.
- Gluten-Free Version: Simply choose gluten-free meatballs and use certified gluten-free gravy and soup mixes to suit dietary needs.
- Extra Veggie Power: Add a couple cups of frozen peas, green beans, or mushrooms to the pot—just toss them in along with the meatballs for bonus nutrition and flavor.
- Spice It Up: Stir in a dash of hot sauce, smoked paprika, or a pinch of dried chili flakes for some heat and intrigue.
How to Make Slow Cooker Salisbury Steak Meatballs
Step 1: Prep Your Slow Cooker
Start by spraying your slow cooker insert with nonstick cooking spray. This simple step makes cleanup a total breeze later—a tiny effort that’s worth it, trust me!
Step 2: Layer in the Meatballs
Pour the frozen meatballs straight into the prepared slow cooker. There’s no need to thaw—just open the bag and add them. It doesn’t get easier than this, and the meatballs will soak up all that incredible flavor as they cook!
Step 3: Make the Gravy Mixture
In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until it’s completely smooth. Pour this magic concoction right over the meatballs, making sure each one is coated for maximum flavor.
Step 4: Slow Cook to Perfection
Pop the lid on your slow cooker and set it to low heat—let those meatballs get cozy for 5–6 hours. The long simmer gives the sauce time to thicken up and makes every bite perfectly tender and rich.
Step 5: Thicken the Gravy
About 10 minutes before serving, mix the cornstarch and cold water together to make a slurry. Stir it into the slow cooker and give everything a gentle stir. Let it bubble for about 10 minutes, then watch as your gravy magically thickens into silkiness.
Step 6: Serve and Enjoy
Serve the Slow Cooker Salisbury Steak Meatballs hot over fluffy mashed potatoes or egg noodles, and don’t forget a sprinkle of fresh parsley for a pop of color. Now dig in to classic homemade comfort—no skillet required!
Pro Tips for Making Slow Cooker Salisbury Steak Meatballs
- Gravy Perfection: Use reduced-sodium broth and soup mix so the gravy stays flavorful, not overly salty, even after hours of simmering.
- No Need to Thaw: Using frozen meatballs straight from the freezer is not only convenient, but it also keeps the texture tender after long slow cooking.
- Thickening Like a Pro: Always mix your cornstarch slurry completely smooth before adding—it prevents any lumps and ensures the gravy thickens evenly.
- Try Homemade Meatballs: If you have a little extra time, swap in homemade meatballs for more control over seasoning and texture—the results are truly next level!
How to Serve Slow Cooker Salisbury Steak Meatballs
Garnishes
A simple sprinkle of chopped fresh parsley adds a vibrant touch and a little freshness that pops against the rich brown gravy—don’t underestimate the power of a bright garnish here! For even more flavor, try a few cracks of black pepper or a dusting of grated Parmesan cheese just before serving.
Side Dishes
Nothing beats a big scoop of creamy mashed potatoes or egg noodles as the base for Slow Cooker Salisbury Steak Meatballs. Want more? Steamed green beans, buttery corn on the cob, or even a crisp green salad round out the meal perfectly and bring balance to all that cozy richness.
Creative Ways to Present
For a playful twist, serve the meatballs and gravy in small bowls with toothpicks as cocktail-style appetizers—perfect for parties! Or, go family-style with a large platter, letting everyone help themselves. You can even pile everything into hoagie rolls for Salisbury steak meatball subs, and drizzle that luscious gravy on top for an unexpected treat.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Salisbury Steak Meatballs keep beautifully—just pop them, with plenty of gravy, into an airtight container and refrigerate for up to four days. The flavors actually deepen as they sit, making the next day’s lunch extra special!
Freezing
This recipe freezes like a dream! Let the meatballs and sauce cool, then store portions in freezer-safe bags or containers for up to three months. Freeze individual servings for easy weeknight comfort, any time you need a homemade meal in a flash.
Reheating
To reheat, gently warm the meatballs and gravy in a saucepan over low heat, stirring occasionally until heated through. If the gravy has thickened up too much in the fridge, just add a splash of broth or water to loosen it to your liking. The microwave works well for quick meals, too!
FAQs
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Can I use homemade meatballs instead of frozen?
Absolutely! If you have a batch of homemade meatballs—either fresh or already cooked—you can use them instead of frozen ones. Just make sure they’re sturdy enough to hold up through the long cook time, and adjust the cook time to 3–4 hours if using from the fridge instead of frozen.
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Is it possible to make Slow Cooker Salisbury Steak Meatballs gluten-free?
Yes, simply use gluten-free frozen meatballs and ensure your brown gravy and onion soup mixes are certified gluten-free. Many brands offer these alternatives, so you don’t have to miss out on flavor or texture!
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Can I cook this on high instead of low?
You can, in a pinch—cook for about 2–3 hours on high. However, the best flavor and tenderness comes from the longer, gentler low setting, which really allows the meatballs to absorb all that savory gravy.
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What should I do if my gravy is too thick or thin?
If your gravy is too thick after standing, simply whisk in a splash of warm water or extra beef broth until it reaches your desired consistency. If it’s too thin, keep it uncovered in the slow cooker for a few extra minutes to let it reduce, or add a little more cornstarch slurry as needed.
Final Thoughts
Give these Slow Cooker Salisbury Steak Meatballs a spot on your next weeknight menu and you’ll see just how easy, hearty, and downright comforting dinner can be. I hope this recipe brings your kitchen all the aroma and happiness of home—don’t be surprised if everyone asks for seconds (or thirds)!
Print
Slow Cooker Salisbury Steak Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
These Slow Cooker Salisbury Steak Meatballs are a comforting and flavorful dish that is perfect for a cozy family dinner. Tender meatballs are smothered in a savory gravy that is rich and satisfying. This easy slow cooker recipe is sure to become a favorite in your household.
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 slow cooker insert: Spray the insert of the slow cooker with nonstick cooking spray.
- Add meatballs: Dump the frozen meatballs into the slow cooker.
- Mix gravy: 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 over the meatballs and stir.
- Cook: Cover and cook on LOW heat for 5-6 hours.
- Thicken gravy: Mix cornstarch and cold water in a small bowl. Stir the cornstarch slurry into the crockpot and cook for an additional 10 minutes or until the gravy thickens.
- Serve: Serve the Salisbury steak meatballs over egg noodles or mashed potatoes, garnished with chopped parsley.
Notes
- For a richer flavor, you can use regular beef broth instead of reduced-sodium.
- Adjust the thickness of the gravy by adding more or less cornstarch slurry.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
