Introduction

Slow Cooker Salisbury Steak Meatballs offer a comforting and easy meal with tender meatballs smothered in rich, savory gravy. Perfect for busy days, this recipe lets your slow cooker do the work while you relax.

A black slow cooker bowl holds a rich brown sauce with roughly 18 round, glossy meatballs evenly spread throughout. Mixed in are several slices of browned mushrooms that add a textured look. The dish is sprinkled with small pieces of bright green parsley, contrasting with the dark sauce and meatballs. The slow cooker sits on a white marbled surface with a small bunch of fresh green parsley in the top left corner, folded cloth with blue stripes at the bottom left visible, and the edge of a white bowl with brown contents in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag (26 oz) (about 30–35) frozen 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

Step 1: Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
Step 2: Place the frozen meatballs directly into the slow cooker insert.
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.
Step 4: Pour the sauce mixture over the meatballs and gently stir to coat. Cover with the lid and cook on LOW for 5–6 hours.
Step 5: In a small bowl, mix the cornstarch with cold water to create a slurry. Stir it into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
Step 6: Serve hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.

Tips & Variations

For extra flavor, brown the meatballs in a skillet before adding them to the slow cooker.
Use homemade beef broth for a richer sauce.
Add sautéed mushrooms or onions to the slow cooker for added texture and taste.
Substitute frozen meatballs with homemade Salisbury steak patties if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The gravy may thicken further when chilled; simply stir in a splash of beef broth or water when reheating.

How to Serve

A white bowl filled with a base layer of creamy mashed potatoes that look smooth and soft, topped with a generous layer of brown meatballs covered in a dark brown sauce. The meatballs are garnished with small green parsley pieces scattered on top. A silver fork is resting on the side of the bowl, and the whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. You may need to reduce the cooking time slightly, so check for doneness before the full 5–6 hours.

Can this be made in an instant pot or pressure cooker?

While designed for slow cooking, you can adapt the recipe for an instant pot using the slow cook function or by pressure cooking for about 15 minutes with a quick release, but results may vary.

Slow Cooker Salisbury Steak Meatballs Recipe

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4.5 from 95 reviews

This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and easy-to-make dish featuring tender meatballs simmered in a rich brown gravy made from beef broth, gravy mix, and onion soup mix. Perfect for busy days, the slow cooker method allows the flavors to meld beautifully, resulting in a hearty meal ideal over mashed potatoes or egg noodles.

Author: Stella
Prep Time: 10 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 20 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meatballs

1 bag (26 oz) (about 30–35 meatballs) 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 (optional)

Chopped fresh parsley

Instructions

Prep the Slow Cooker: Spray the insert of the slow cooker with nonstick cooking spray to prevent the meatballs from sticking during cooking.
Add the Meatballs: Place the frozen meatballs directly into the slow cooker insert evenly.
Make the Sauce: In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until you achieve a smooth and well combined sauce.
Combine and Cook: Pour the prepared sauce mixture evenly over the meatballs and gently stir to coat them thoroughly. Cover with the lid and cook on LOW for 5 to 6 hours, allowing the flavors to meld and the meatballs to become tender.
Thicken the Gravy: In a small bowl, create a slurry by mixing the cornstarch with cold water. Stir this slurry into the slow cooker, then cook uncovered for an additional 10 minutes or until the gravy thickens to your desired consistency.
Serve: Serve the Salisbury steak meatballs hot over creamy mashed potatoes or egg noodles, and garnish with chopped fresh parsley if desired for a nice fresh touch.

Notes

For best results, do not thaw the frozen meatballs before adding them to the slow cooker.
You can substitute beef broth with vegetable broth for a lighter flavor.
Adjust cooking time if using a high setting on your slow cooker, reducing it to about 3 hours.
Serve with mashed potatoes or egg noodles to complement the rich gravy.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

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