Slow Cooker Salisbury Steak Meatballs Recipe

There’s just something undeniably comforting about a big plate of Slow Cooker Salisbury Steak Meatballs, smothered in the kind of rich, savory gravy that clings to every bite. This classic, hearty dinner takes all the nostalgia of traditional Salisbury steak and transforms it into a fuss-free slow cooker meal, with tender meatballs soaking up a luscious sauce that magically creates itself while you go about your day. Paired with creamy mashed potatoes or buttered noodles, this dish is a guaranteed crowd-pleaser and the kind of recipe you’ll come back to again and again.

Ingredients You’ll Need

You won’t believe how just a handful of pantry staples combine to create such an old-school, stick-to-your-ribs meal. Each ingredient plays an essential part, from the ultra-convenient frozen meatballs to every last splash of sauce that brings those wonderful “Salisbury” flavors forward.

• Frozen meatballs (26 oz): The ultimate time saver – grab your favorite homestyle, turkey, or Italian variety for about 30-35 hearty meatballs, no thawing required!
• Reduced-sodium beef broth (2 cups): Adds deep, beefy flavor to the gravy while keeping the salt in check; opt for full-sodium if you love a bolder punch.
• Brown gravy mix (1 packet): Instantly boosts the gravy’s richness and gives that classic, glossy finish.
• Onion soup mix (1 packet): Infuses the sauce with irresistible savory-sweet onion notes and a pop of seasoning.
• Ketchup (2 tablespoons): A secret ingredient that adds the tiniest hint of tang and balances everything out.
• Worcestershire sauce (1 tablespoon): Brings depth, umami, and a little old-school steakhouse flavor – don’t skip it!
• Cornstarch (2 tablespoons): Blended in at the end with water, it perfectly thickens your gravy to that pourable, velvety consistency.
• Cold water (2 tablespoons): To make the cornstarch slurry, ensuring lump-free, glossy gravy every time.

How to Make Slow Cooker Salisbury Steak Meatballs

Step 1: Prep Your Slow Cooker

Start by giving the inside of your slow cooker insert a quick spray of nonstick cooking spray. Trust me, this little step makes cleanup so much easier, and it helps prevent any stubborn gravy from sticking as it bubbles away all day.

Step 2: Add the Frozen Meatballs

Dump those frozen meatballs (yes, don’t even bother thawing them!) straight into the prepared slow cooker. It’s truly as easy as open, pour, and move on – part of what makes Slow Cooker Salisbury Steak Meatballs such a winning weeknight dinner.

Step 3: Whisk the Sauce

In a medium bowl, whisk together the reduced-sodium beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until no clumps remain. This is the flavor-packed gravy base that transforms simple meatballs into pure comfort food.

Step 4: Combine and Cook

Pour the sauce over the meatballs. Use a spatula or large spoon to gently toss everything so each meatball is coated. Pop on the lid and cook on LOW for 5-6 hours, letting your slow cooker work its magic while you go about your day.

Step 5: Thicken the Gravy

When the timer’s up, whisk together the cornstarch with cold water to make a smooth, lump-free slurry. Stir it into the hot gravy right in the slow cooker, and let it cook for another 10 minutes. You’ll see the sauce turn creamy and wonderfully thick – that’s when you know it’s ready.

Step 6: Serve and Savor

Spoon the Slow Cooker Salisbury Steak Meatballs over a big pile of mashed potatoes or buttered egg noodles, then drizzle with plenty of that dreamy gravy. Grab a fork and get ready for serious dinnertime happiness.

How to Serve Slow Cooker Salisbury Steak Meatballs

Garnishes

A sprinkle of fresh chopped parsley really wakes up the whole dish, adding a burst of color and a hint of brightness. You could also dust the top with a little cracked black pepper or a light grating of Parmesan cheese for a fun twist.

Side Dishes

These Slow Cooker Salisbury Steak Meatballs were simply made to be paired with classic sides! Creamy mashed potatoes are the go-to (the gravy soaks in beautifully), but buttered egg noodles or even fluffy rice work just as well. Serve with a side of steamed green beans, roasted carrots, or a crisp green salad to round out the meal.

Creative Ways to Present

If you want to try something outside the box, tuck the meatballs and gravy into a hoagie roll for a savory sandwich, or serve smaller portions over slider buns as a hearty party appetizer. You can even use leftovers to make the ultimate Salisbury steak poutine by drizzling the meatballs and sauce over crispy fries!

Make Ahead and Storage

Storing Leftovers

Let any leftover meatballs and gravy cool to room temperature, then transfer everything to an airtight container. Store in the refrigerator for up to 4 days; the flavors actually get deeper and richer next day, making leftovers something to look forward to!

Freezing

To freeze, portion the cooled Slow Cooker Salisbury Steak Meatballs and sauce into a freezer-safe container or zip-top bag. Squeeze out extra air, label, and freeze for up to 2 months. Thaw overnight in the fridge when you’re planning a quick, cozy meal.

Reheating

Warm individual servings in a microwave-safe dish, adding a splash of beef broth if the sauce has thickened too much. For larger portions, reheat gently on the stovetop over medium-low heat, stirring occasionally until hot. This keeps the meatballs tender and prevents the gravy from separating.

FAQs

Can I use homemade meatballs instead of frozen ones?

Absolutely! Homemade meatballs work just as well, especially if you have some prepped ahead in your freezer. Keep in mind, they might cook a bit faster than frozen, so start checking for tenderness after 4 hours on low.

How can I make this recipe even lower in sodium?

For a lighter version, choose low-sodium beef broth and reduced-sodium gravy and soup mix packets if available. You can also use turkey meatballs for less saturated fat and salt.

Do I need to brown the meatballs first?

Not at all! The beauty of Slow Cooker Salisbury Steak Meatballs is that you simply add the meatballs straight from the freezer. No browning, no fuss, and tons of flavor.

What if my gravy is too thin or too thick?

For a thinner gravy, use 1 tablespoon each of cornstarch and water for the slurry; for a thicker sauce, go with the full 2 tablespoons. If it’s still too thick after reheating, stir in a splash of extra broth until you reach your ideal consistency.

Can I cook this on HIGH instead of LOW?

If you’re in a hurry, you can cook everything on HIGH for about 2.5-3 hours. Just keep an eye on it so the meatballs don’t dry out, and always finish by adding the cornstarch slurry for a silky gravy.

Final Thoughts

These Slow Cooker Salisbury Steak Meatballs are as easy as can be, deliciously saucy, and destined to earn a spot in your family’s lineup of weeknight favorites. Give them a try, and I promise you’ll be reaching for your slow cooker again soon!

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