Busy weeknights just got a whole lot easier with these Slow Cooker Salisbury Steak Meatballs. Imagine tender, juicy meatballs simmered in a rich, savory gravy, ready to serve after a long day. This comforting dish transforms simple ingredients into a hearty, family-friendly meal that feels special with minimal effort. Perfect over mashed potatoes, rice, or your favorite sides, it’s a dinner that will bring everyone to the table with a smile.
Why You’ll Love This Recipe
- Effortless cooking: Just assemble and let the slow cooker do the work.
- Tender, juicy meatballs: Cooked low and slow for maximum flavor.
- Rich, comforting gravy: Perfectly coats every meatball.
- Family-friendly: Loved by kids and adults alike.
- Versatile serving options: Great over potatoes, rice, or pasta.
Ingredients
- Frozen meatballs (1 bag, 26 oz, about 30–35 meatballs): The hearty protein base, ready to go.
- Reduced-sodium beef broth (2 cups): Forms a flavorful and savory gravy.
- Brown gravy mix (1 packet): Adds rich, classic gravy flavor.
- Onion soup mix (1 packet): Boosts depth with sweet-savory notes.
- Ketchup (2 tbsp): Adds subtle tang and sweetness.
- Worcestershire sauce (1 tbsp): Enhances the savory umami flavor.
- Cornstarch (2 tbsp) and cold water (2 tbsp): Creates a slurry to thicken the gravy at the end.
How to Make Slow Cooker Salisbury Steak Meatballs
Step 1: Prep the Meatballs
Place the frozen meatballs in your slow cooker. No thawing required—this is a true set-it-and-forget-it meal.
Step 2: Make the Gravy
In a separate bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
Step 3: Combine and Cook
Pour the gravy mixture over the meatballs, stirring gently to coat them evenly. Cover and cook on low for 5–6 hours, until the meatballs are heated through and tender.
Step 4: Thicken the Gravy
About 30 minutes before serving, mix the cornstarch and cold water in a small bowl to create a slurry. Stir it into the slow cooker and let the gravy thicken.
Step 5: Serve
Once the gravy reaches your desired consistency, serve the meatballs hot over mashed potatoes, rice, or your favorite side dish.
Tips for Success
- Use reduced-sodium broth to control saltiness.
- Avoid over-stirring to keep meatballs intact.
- Adjust cornstarch for thicker or thinner gravy based on preference.
- Serve immediately for the best texture and flavor.
Equipment Needed
- Slow cooker
- Medium mixing bowl
- Whisk
- Small bowl for cornstarch slurry
- Spoon for stirring
Recipe Variations
- Spicy Version: Add a pinch of cayenne or chili powder to the gravy.
- Vegetable Boost: Add diced carrots or peas during the last hour of cooking.
- Make from Scratch: Use homemade meatballs instead of frozen for a fresher taste.
- Creamy Gravy: Stir in a splash of heavy cream before serving.
Serving Suggestions
- Serve over mashed potatoes for a classic comfort meal.
- Pair with steamed rice or egg noodles for variety.
- Add a side of roasted vegetables or green beans for a balanced plate.
- Garnish with fresh parsley for color and freshness.
FAQs
Can I use thawed meatballs?
Yes, but reduce cooking time slightly to avoid overcooking.
Can I make this ahead of time?
Yes—assemble in the slow cooker in the morning and cook while you’re away.
Can I freeze leftovers?
Yes. Store in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.
Can I use different gravy mixes?
Absolutely. Feel free to substitute brown gravy mix with beef gravy or mushroom gravy mix.
How do I make the gravy thicker?
Add more cornstarch slurry, 1 tablespoon at a time, until desired consistency is reached.
Slow Cooker Salisbury Steak Meatballs
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
Description
Busy weeknights just got a whole lot easier with these Slow Cooker Salisbury Steak Meatballs. Tender, juicy meatballs simmer in a rich, savory gravy that requires almost no effort. Perfect over mashed potatoes, rice, or pasta for a comforting family-friendly dinner.
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 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prep the Meatballs: Place the frozen meatballs in your slow cooker. No thawing needed.
- Make the Gravy: In a bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Combine and Cook: Pour the gravy mixture over the meatballs and gently stir to coat. Cover and cook on low for 5–6 hours.
- Thicken the Gravy: Mix cornstarch and cold water to form a slurry. Stir it into the slow cooker 30 minutes before serving.
- Serve: Once thickened, serve hot over mashed potatoes, rice, or pasta.
Notes
- No thawing required for frozen meatballs—just dump and go.
- Add sliced mushrooms or onions for extra flavor and texture.
- Adjust gravy thickness by adding more slurry if needed.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Final Thoughts
Slow Cooker Salisbury Steak Meatballs are a true weeknight hero. With tender meatballs and rich, flavorful gravy, this dish is comfort food at its finest. Easy to prepare, family-approved, and perfect for busy schedules, it’s a recipe you’ll return to time and time again. Serve it over your favorite sides, savor every bite, and enjoy the cozy, hearty meal you’ve created with minimal effort.
