Slow Cooker Salisbury Steak Meatballs Recipe

Introduction

Slow Cooker Salisbury Steak Meatballs offer a comforting, hands-off meal perfect for busy days. Tender meatballs simmer in a rich, flavorful gravy that’s delicious served over mashed potatoes or egg noodles. This easy recipe brings classic diner flavors right to your home with minimal effort.

Ingredients

• 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
• Chopped fresh parsley for garnish (optional)

Instructions

1. Step 1: Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
2. Step 2: Add the frozen meatballs directly into the slow cooker insert.
3. Step 3: In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
4. Step 4: Pour the sauce mixture over the meatballs and gently stir to coat. Cover and cook on LOW for 5–6 hours.
5. Step 5: In a small bowl, mix cornstarch and cold water to make a slurry. Stir it into the slow cooker and cook for an additional 10 minutes until the gravy thickens.
6. Step 6: Serve the meatballs hot over mashed potatoes or egg noodles, garnished with chopped parsley if desired.

Tips & Variations

• For extra flavor, add a splash of red wine or a few minced garlic cloves to the sauce before cooking.
• If you prefer a thinner gravy, reduce the cornstarch or skip the slurry altogether.
• Use fresh parsley or thyme as a garnish to brighten the dish just before serving.
• For a gluten-free version, choose gluten-free gravy and onion soup mixes and ensure meatballs are gluten-free.

Storage

Store leftover Salisbury Steak Meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the meatballs and gravy for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, homemade meatballs work well in this recipe. Just ensure they are fully cooked before adding to the slow cooker to prevent overcooking.

Can I make this recipe in an Instant Pot?

Absolutely. Use the sauté function to brown the meatballs if desired, then add the sauce and cook on high pressure for about 10 minutes, followed by a quick release. Thicken the sauce afterward with the cornstarch slurry.

Slow Cooker Salisbury Steak Meatballs Recipe

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4.5 from 51 reviews

This Slow Cooker Salisbury Steak Meatballs recipe is a comforting and easy-to-make dish featuring tender frozen meatballs simmered in a flavorful brown gravy made from beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Perfect for a hassle-free family meal, these meatballs are slow-cooked to perfection and served best over creamy mashed potatoes or egg noodles with an optional fresh parsley garnish.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

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

Sauce

• 2 cups reduced-sodium beef broth
• 1 packet brown gravy mix
• 1 packet onion soup mix
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce

Thickener

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Garnish

• Chopped fresh parsley (optional)

Instructions

1. Prep the Slow Cooker: Spray the insert of the slow cooker with nonstick cooking spray to prevent the meatballs from sticking during cooking.
2. Add the Meatballs: Place the frozen meatballs directly into the prepared slow cooker insert, spreading them out evenly.
3. Make the Sauce: In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until the mixture is smooth and well combined.
4. Combine and Cook: Pour the prepared sauce over the meatballs in the slow cooker. Gently stir to make sure all meatballs are coated with the sauce. Cover with the slow cooker lid and cook on LOW for 5 to 6 hours to allow the flavors to meld and the meatballs to heat through.
5. Thicken the Gravy: Mix the cornstarch and cold water in a small bowl to create a slurry. Stir this slurry into the slow cooker and cook for an additional 10 minutes until the gravy thickens to a rich, smooth consistency.
6. Serve: Serve the Salisbury steak meatballs hot over creamy mashed potatoes or egg noodles. Garnish with chopped fresh parsley if desired for a fresh, vibrant touch.

Notes

• Using frozen meatballs saves time and makes this recipe super easy.
• The gravy mix and onion soup mix add deep, savory flavor – choose reduced sodium if watching salt intake.
• For a thicker gravy, you can increase the cornstarch to 3 tablespoons if preferred.
• This recipe is excellent for meal prepping and can be reheated gently on the stovetop or in a slow cooker.
• Serve with your favorite sides like steamed vegetables or a crisp green salad to balance the rich meatballs.

Keywords: slow cooker, Salisbury steak, meatballs, brown gravy, comfort food, easy dinner, crockpot recipe, beef meatballs