Walking into your home after a long day and smelling a warm, savory dinner is pure magic. These Slow Cooker Salisbury Steak Meatballs deliver exactly that—classic Salisbury steak flavors wrapped around tender meatballs, all simmering in a rich, onion-kissed gravy. Minimal effort, maximum comfort, and nostalgic flavors make this a perfect weeknight dinner for busy families.
Whether you serve them over mashed potatoes, noodles, or even rice, these meatballs are hearty, flavorful, and incredibly easy.
Ingredients
- 1 bag (26 oz / ~30–35) frozen meatballs (beef, turkey, or plant-based)
- 2 cups reduced-sodium beef broth
- 1 packet (1 oz) brown gravy mix
- 1 packet (1 oz) onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh parsley (optional, for garnish)
Optional Variations:
- Add ½ cup shredded cheddar for cheesy meatballs
- Stir in 1 teaspoon garlic powder for extra flavor
- Add sliced mushrooms or bell peppers to the slow cooker for more veggies
Step-by-Step Instructions
Step 1: Prep the Slow Cooker
- Lightly spray the insert with nonstick cooking spray to prevent sticking.
Step 2: Add the Meatballs
- Place frozen meatballs directly into the slow cooker. No thawing or browning needed.
Step 3: Make the Sauce
- In a medium bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour over meatballs and gently stir to coat.
Step 4: Slow Cook
- Cover and cook on LOW for 5–6 hours, allowing the meatballs to absorb the flavors and become tender.
Step 5: Thicken the Gravy
- Mix cornstarch with cold water to create a slurry.
- Stir into the slow cooker and cook an additional 10 minutes on LOW until gravy thickens.
Step 6: Serve
- Serve hot over mashed potatoes, egg noodles, or rice.
- Garnish with fresh parsley for color and freshness.
Tips for Perfect Salisbury Steak Meatballs
- Frozen meatballs are your friend: Using pre-cooked frozen meatballs saves time and ensures consistent texture.
- Don’t skip the slurry: It transforms thin cooking juices into thick, glossy gravy that clings to meatballs.
- Low and slow: Cooking on LOW allows flavors to fully develop and keeps meatballs tender.
- Add veggies: Sliced mushrooms, onions, or bell peppers added to the slow cooker can enhance flavor and nutrition.
- Adjust seasoning: Taste the gravy before serving. A splash more Worcestershire sauce, ketchup, or salt can perfect the balance.
- Meal prep-friendly: Make a double batch for leftovers or freezer meals—they reheat beautifully.
FAQ
Q: Can I use fresh meatballs instead of frozen?
A: Yes! Fresh meatballs work perfectly. Just reduce cooking time by 30–60 minutes, and keep an eye on the gravy consistency.
Q: Can I make this recipe in an Instant Pot?
A: Absolutely. Use the sauté function to briefly brown the meatballs if you like, then cook on high pressure for 10–12 minutes, followed by a natural release. Add the cornstarch slurry after cooking to thicken the sauce.
Q: How do I make the gravy richer?
A: Stir in 1 tablespoon of butter or a splash of heavy cream at the end. You can also swap part of the cornstarch slurry for flour whisked into beef broth for a thicker, velvety sauce.
Q: Can I freeze the cooked meatballs?
A: Yes. Let them cool completely, then store in airtight freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently in the crockpot or on the stove.
Q: What should I serve with these meatballs?
A: Mashed potatoes, egg noodles, rice, or even a crusty bread to soak up the gravy. Steamed green beans, roasted broccoli, or a simple salad are excellent side options.
Q: Can I make this gluten-free?
A: Use gluten-free meatballs, a gluten-free gravy mix, and cornstarch instead of flour for thickening. Worcestershire sauce can contain gluten, so check the label or use a gluten-free version.
Q: How do I avoid gravy lumps?
A: Mix the cornstarch with cold water thoroughly before adding, and stir slowly into the hot gravy. The slow cooker’s gentle heat will thicken it without clumps.
Serving & Storage Tips
- Refrigerate leftovers: Up to 4 days in airtight containers.
- Freeze for later: Up to 3 months. Thaw overnight before reheating.
- Reheat gently: Microwave or heat on the stove, adding a splash of broth if gravy thickens too much.
These Slow Cooker Salisbury Steak Meatballs capture the best of classic comfort food with minimal effort. Tender meatballs, rich brown gravy, and a simple cooking process make it a weeknight favorite. Serve over mashed potatoes or noodles, add a few veggies, and enjoy a cozy meal that feels homemade and special every time.