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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs

These Slow Cooker Salisbury Steak Meatballs are simmered in a savory brown onion gravy until tender and flavorful. Perfect served over mashed potatoes, rice, or noodles, they’re an easy weeknight dinner that feels like classic comfort food.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Salisbury Steak Meatballs:
  • 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 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • Cornstarch Slurry for thickening:
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Prepare the slow cooker: Place frozen meatballs into the slow cooker insert.
  2. Make the gravy base: In a medium bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
  3. Pour and cook: Pour the gravy mixture over the meatballs, making sure they are evenly coated. Cover and cook on low for 4–5 hours or high for 2–3 hours until meatballs are heated through.
  4. Thicken the sauce: About 20 minutes before serving, mix cornstarch and cold water to make a slurry. Stir into the slow cooker, cover, and cook until the gravy has thickened.
  5. Serve: Spoon meatballs and gravy over mashed potatoes, rice, or noodles. Garnish with parsley if desired.

Notes

  • Active time: 10 minutes (assembly and mixing).
  • Passive time: 4–5 hours (slow cooker).
  • For a deeper flavor, sauté fresh onions and mushrooms in butter and add them to the crockpot along with the meatballs.
  • If you prefer homemade meatballs, substitute your favorite recipe for the frozen ones.