Name: Slow Cooker Salisbury Steak Meatballs
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 26 oz 1 bag (26 oz) frozen meatballs (About 30–35 meatballs); 2 cups 2 cups reduced-sodium beef broth (For a richer flavor, consider using homemade beef broth); 1 packet 1 packet brown gravy mix; 1 packet 1 packet onion soup mix; 2 tablespoons 2 tablespoons ketchup; 1 tablespoon 1 tablespoon Worcestershire sauce; 2 tablespoons 2 tablespoons cornstarch; 2 tablespoons 2 tablespoons cold water; to taste Chopped fresh parsley for garnish (optional) (Enhances flavor and appearance)

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Why Make This Recipe

Slow Cooker Salisbury Steak Meatballs are perfect for busy families looking for a comforting meal. This dish combines the classic flavors of Salisbury steak with meatballs, making it an easy option for dinner. You can set it and forget it, letting the slow cooker do all the work. Plus, it’s a crowd-pleaser that kids and adults alike will love!

How to Make Slow Cooker Salisbury Steak Meatballs

Ingredients

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

Slow Cooker Salisbury Steak Meatballs cooked low and slow in savory brown gravy — an easy, family-friendly comfort dinner everyone loves.

Directions

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

How to Serve Slow Cooker Salisbury Steak Meatballs

To serve Slow Cooker Salisbury Steak Meatballs, place a generous scoop over fluffy mashed potatoes or egg noodles. This dish comes with a rich gravy that makes everything taste better. Adding a sprinkle of fresh parsley not only enhances the flavor but also gives a nice color contrast to your plate.

How to Store Slow Cooker Salisbury Steak Meatballs

If you have leftovers, let the meatballs cool down completely. Store them in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw in the refrigerator before reheating them on the stove or in the microwave.

Tips to Make Slow Cooker Salisbury Steak Meatballs

For a richer flavor, consider using homemade beef broth instead of store-bought.
You can add some sautéed onions or mushrooms for extra texture and taste.
If you like a little kick, add a dash of hot sauce to the sauce mixture.

MEAL PREP & MAKE-AHEAD IDEAS

SLOW COOKER SALISBURY STEAK MEATBALLS ARE GREAT FOR MEAL PREP BECAUSE THEY REHEAT BEAUTIFULLY AND STAY SAUCY AND FLAVORFUL. YOU CAN ASSEMBLE EVERYTHING IN THE SLOW COOKER INSERT THE NIGHT BEFORE (MEATBALLS + SAUCE MIXTURE), COVER IT, AND STORE IT IN THE FRIDGE. IN THE MORNING, JUST PLACE THE INSERT BACK INTO THE SLOW COOKER, TURN IT ON, AND LET IT COOK WHILE YOU HANDLE YOUR DAY. THIS RECIPE ALSO WORKS WELL FOR BATCH COOKING: MAKE A DOUBLE BATCH, SERVE HALF FOR DINNER, AND PORTION THE REST INTO INDIVIDUAL CONTAINERS WITH MASHED POTATOES OR NOODLES FOR EASY GRAB-AND-HEAT LUNCHES DURING THE WEEK. IT’S A BUDGET-FRIENDLY, HANDS-OFF OPTION THAT STILL FEELS LIKE A COZY, HOMEMADE MEAL.

Variation

If you want to switch things up, you can use turkey or chicken meatballs instead of beef meatballs to make this dish lighter. Additionally, you can serve it with rice instead of potatoes or noodles for a different base.

FAQs

CAN I USE FRESH MEATBALLS INSTEAD OF FROZEN?
YES, YOU CAN USE FRESH MEATBALLS INSTEAD OF FROZEN. IF THEY ARE RAW, MAKE SURE THEY ARE ALL ABOUT THE SAME SIZE SO THEY COOK EVENLY. PLACE THEM GENTLY IN THE SLOW COOKER, POUR THE SAUCE MIXTURE OVER THE TOP, AND COOK ON LOW FOR ABOUT 3–4 HOURS, OR UNTIL THE MEATBALLS REACH A SAFE INTERNAL TEMPERATURE (165°F / 74°C). IF YOUR FRESH MEATBALLS ARE PRE-COOKED, YOU CAN FOLLOW THE ORIGINAL COOK TIME, BUT CHECK THEM A LITTLE EARLIER SINCE THEY WON’T NEED AS LONG TO HEAT THROUGH.

CAN I MAKE THIS RECIPE GLUTEN-FREE?
YES! TO MAKE THIS RECIPE GLUTEN-FREE, START BY CHOOSING GLUTEN-FREE MEATBALLS (OR MAKE YOUR OWN WITH GLUTEN-FREE BREADCRUMBS). NEXT, CHECK THE LABELS ON THE BROWN GRAVY MIX AND ONION SOUP MIX AND CHOOSE VERSIONS THAT ARE CLEARLY MARKED GLUTEN-FREE. MANY STORES NOW CARRY GLUTEN-FREE GRAVY AND SOUP MIXES. ONCE THESE SWAPS ARE MADE, THE REST OF THE INGREDIENTS (BEEF BROTH, KETCHUP, WORCESTERSHIRE SAUCE – IF NEEDED, USE A GLUTEN-FREE BRAND) CAN EASILY FIT INTO A GLUTEN-FREE DIET.

HOW DO I THICKEN THE GRAVY IF IT’S TOO THIN?
IF YOUR GRAVY IS TOO THIN AFTER THE INITIAL COOKING TIME, THE CORNSTARCH SLURRY IS THE EASIEST FIX. START BY MIXING 1 ADDITIONAL TABLESPOON OF CORNSTARCH WITH 1 TABLESPOON OF COLD WATER IN A SMALL BOWL UNTIL SMOOTH. STIR THIS MIXTURE INTO THE SLOW COOKER, COVER, AND LET IT COOK FOR ANOTHER 5–10 MINUTES ON HIGH, STIRRING ONCE OR TWICE UNTIL THE GRAVY THICKENS. IF YOU PREFER AN EVEN RICHER SAUCE, YOU CAN ALSO STIR IN A SMALL KNOB OF BUTTER AT THE END FOR EXTRA SHINE AND FLAVOR.