Slow Cooker Salisbury Steak Meatballs Recipe

If you’re hunting for a dinner that’s as comforting as a warm hug and as easy as “set it and forget it”, Slow Cooker Salisbury Steak Meatballs will absolutely blow you away. Juicy meatballs simmer in a savory brown gravy—complete with oniony goodness and that hint of classic steakhouse flavor—all while your slow cooker does the heavy lifting. This is the recipe you’ll want up your sleeve for busy weeknights, Sunday suppers, or whenever you’re craving nostalgia served over creamy mashed potatoes.

Ingredients You’ll Need

The beauty of this recipe is in the simplicity—just a handful of powerhouse ingredients, each playing a starring role. Don’t underestimate their impact; every element brings something to the table for texture, richness, or mouthwatering appeal in these Slow Cooker Salisbury Steak Meatballs.

• Frozen Meatballs (1 bag, 26 oz): These are the time-saving heroes—no need to thaw, and you can use your favorite variety from homestyle to turkey or even Italian!
• Reduced-Sodium Beef Broth (2 cups): Rich beefy flavor, but with less salt so the finished dish doesn’t end up too salty. Adjust based on your sodium preferences.
• Brown Gravy Mix (1 packet): Delivers that savory, beefy steakhouse flavor and helps create the perfect glossy gravy without fuss.
• Onion Soup Mix (1 packet): Adds deep umami and the perfect hint of sweetness and onion flavor—all in one little pouch.
• Ketchup (2 tablespoons): A subtle tang and touch of sweetness work behind the scenes to balance the savory flavors.
• Worcestershire Sauce (1 tablespoon): That secret splash for a classic Salisbury taste with irresistible depth and savoriness.
• Cornstarch (2 tablespoons): Whisked with cold water for a simple cornstarch slurry, this is your go-to for luscious, thick gravy—adjust amount as you like it thicker or thinner.
• Cold Water (2 tablespoons): Blends with the cornstarch to create the smooth slurry that thickens the sauce at the end.

How to Make Slow Cooker Salisbury Steak Meatballs

Step 1: Prep Your Slow Cooker

Start by giving your slow cooker insert a quick spritz with nonstick spray—trust me, this makes cleanup a total breeze. No need to thaw anything; the magic of this recipe is that it all comes together right in the pot, hands-free!

Step 2: Add the Meatballs

Grab your bag of frozen meatballs (about 30-35 is perfect) and simply dump them into the bottom of the slow cooker. It may feel a little too easy, but that’s the beauty here—no baking tray, no oven, just straight into the crockpot.

Step 3: Mix Up the Gravy Sauce

In a mixing bowl, whisk together the reduced-sodium beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until everything looks smooth and combined. This savory concoction is the soul of your Slow Cooker Salisbury Steak Meatballs—the meatballs will soak up all that flavor as they cook.

Step 4: Combine and Cook

Pour your gravy mixture straight over the frozen meatballs, then gently stir to coat everything evenly. Pop the lid on and set your slow cooker to LOW for 5-6 hours. The meatballs plump up and the sauce thickens a bit on its own, filling your kitchen with those mouthwatering, classic aromas.

Step 5: Thicken the Gravy

About ten minutes before you’re ready to serve, whisk together your cornstarch and cold water in a small bowl. Stir this slurry into the slow cooker and give it a few minutes until the gravy is thickened to your liking—the finishing touch that makes these meatballs so irresistible.

Step 6: Serve and Enjoy

Serve generous spoonfuls of the savory meatballs and rich gravy over a cloud of mashed potatoes or egg noodles. Don’t forget a sprinkle of chopped parsley for a fresh, flavorful finish. These Slow Cooker Salisbury Steak Meatballs are pure comfort—family-style!

How to Serve Slow Cooker Salisbury Steak Meatballs

Garnishes

Sprinkle with chopped fresh parsley for an herby, colorful pop, or even a scattering of thinly sliced chives if you want a bit more mild onion flavor. For an extra-cozy vibe, a light dusting of cracked black pepper or a tiny swirl of extra gravy right before serving seals the deal!

Side Dishes

Classic mashed potatoes are the top choice—soak up all that dreamy gravy! But Slow Cooker Salisbury Steak Meatballs also shine with egg noodles, buttered rice, or even a mound of fluffy dinner rolls. Don’t forget a green veggie side—steamed broccoli, simple green peas, or roasted green beans balance out the richness and bring color to your plate.

Creative Ways to Present

Try serving these meatballs in mini slider buns for a fun party appetizer, or tuck them inside a baked potato for a hearty, savory twist. They’re amazing spooned over a bed of creamy polenta too; you can even turn them into meatball subs for the ultimate comfort food sandwich. However you serve them, the gravy makes everything taste a little extra special!

Make Ahead and Storage

Storing Leftovers

Let your Slow Cooker Salisbury Steak Meatballs cool completely before storing. Transfer the meatballs and gravy into an airtight container and keep them in the refrigerator for up to 4 days. The flavors mellow and deepen as they rest, making leftovers a lunchtime treat.

Freezing

These meatballs freeze beautifully! Once cooled, place individual portions (or the whole batch, if you prefer) in freezer-safe containers or bags. They’ll stay tasty for up to 2 months—just label with the date so you remember when you made them. Defrost overnight in the fridge for best results.

Reheating

Warm leftovers slowly on the stovetop over low heat or microwave in short bursts, stirring often until heated through. If the gravy thickens too much after chilling, just add a splash of beef broth or water to bring it back to silky-smooth perfection.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! If you have homemade meatballs on hand (either freshly made or frozen), just substitute them for the store-bought variety. Homemade adds a personal touch, but using frozen keeps this recipe extra quick and hands-off.

Is it possible to use a different type of meatball, like turkey or plant-based?

You bet! The flavors of the gravy work wonderfully with turkey, chicken, or even vegetarian meatballs. Just select your favorite, and keep the cook time roughly the same—check for doneness if using larger or denser meatballs.

What if I want a thicker or thinner gravy for my Slow Cooker Salisbury Steak Meatballs?

It’s easy to adjust! For a thicker gravy, use the full 2 tablespoons of cornstarch in your slurry. For a lighter, pourable consistency, reduce to 1 tablespoon each cornstarch and water. You can even tweak it further with an extra minute or two of simmering at the end.

Can I prep everything ahead and refrigerate until ready to cook?

Totally! You can mix the gravy ingredients and keep them in the fridge, then just pour over the meatballs when you’re ready to start the slow cooker. Since the meatballs go in frozen, there’s no need to thaw ahead of time.

What’s the best way to use up leftover Slow Cooker Salisbury Steak Meatballs?

If you have leftovers, pile them into hoagie rolls for saucy meatball subs, or dice them up and stir into a vegetable soup or pasta bake for a totally new meal. They’re also fantastic served with fried eggs for a savory breakfast (trust me on this one)!

Final Thoughts

Few recipes deliver big comfort for such little effort, and Slow Cooker Salisbury Steak Meatballs prove that home-style dinners can be both easy and absolutely irresistible. Whether you’re feeding a hungry crowd or just want to treat yourself to something cozy, you’ll adore how these tender meatballs soak up every drop of that amazing gravy. Gather your ingredients and let the slow cooker work its magic—you’ll be coming back to this one again and again!

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