Tasty Slow Cooker Salisbury steak meatballs are a fantastic comfort food that hits the spot on busy weeknights. After a long day, there’s nothing more satisfying than coming home to a kitchen filled with the mouthwatering aroma of savory meatballs. This dish is incredibly convenient—you can prep it in less than 15 minutes, and then let the slow cooker do all the work. With each tender bite, the rich gravy coats the meatballs wonderfully, making for a meal everyone will love.
What really makes this dish special is its blend of deep flavors and comforting textures. The tender frozen meatballs absorb the delicious gravy, creating a perfect balance that works beautifully over creamy mashed potatoes, fluffy rice, or hearty egg noodles. This recipe isn’t just great for dinner; it’s also perfect for gatherings or potlucks, and it’s an easy way to feed a crowd.
Why you’ll love Salisbury steak meatballs
- Simple preparation with minimal clean-up.
- Flavorful gravy enhances every bite.
- Can cook for hours without attention.
- Budget-friendly comfort food for families.
- Easy to make ahead for later.
“So easy and delicious, it’s become a family favorite!”
Step-by-step overview
Making Salisbury steak meatballs in a slow cooker is straightforward. First, layer the frozen meatballs in the slow cooker. Then whip up a flavorful gravy sauce by mixing the broth and seasoning ingredients. After pouring the gravy over the meatballs, cover and cook until warm and tender. Finally, thicken your gravy just before serving to create that perfect finishing touch.
What ingredients do I need for 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
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Ingredient notes & swaps
- Frozen meatballs: You can use homemade meatballs if preferred, but frozen ones are super convenient.
- Beef broth: Chicken or vegetable broth may work as substitutes for a lighter flavor.
- Gravy mix: Brown gravy mix can be altered with vegetarian options depending on your dietary needs.
- Worcestershire sauce: For a gluten-free version, look for gluten-free Worcestershire sauce.
How do I make Salisbury steak meatballs step-by-step?
To make these delicious meatballs, start by placing the frozen meatballs in your slow cooker. Quickly prepare the gravy sauce by whisking together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth. Pour this mixture over the meatballs, ensuring they’re all coated. Cover and let them cook until they’re heated through and tender. In the last 30 minutes, thicken the gravy by adding a cornstarch slurry and stirring it in. This adds a rich texture to the gravy.
- Place the frozen meatballs in the slow cooker.
- In a separate bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the gravy mixture over the meatballs, stirring gently to coat.
- Cover and cook on low for 4-6 hours, until meatballs are heated through and tender.
- In the last 30 minutes, mix cornstarch and cold water until smooth, then stir into the slow cooker. Cook for the last 30 minutes to thicken the gravy.
- Once thickened, serve over mashed potatoes, rice, or egg noodles for a comforting meal.
Helpful cooking tips
- Always use frozen meatballs as they hold together better during slow cooking.
- Stir the gravy just once or twice during cooking to avoid breaking apart the meatballs.
- For thicker gravy, you can increase the cornstarch a bit or allow it to simmer longer after adding the slurry.
- Adjust the Worcestershire sauce to taste for a bit more depth in flavor.
- Keep the slow cooker covered to maintain moisture and prevent drying out.
How should I serve it?
Salisbury steak meatballs are best served hot, right out of the slow cooker. They pair beautifully with creamy mashed potatoes, but you can also serve them over fluffy rice or rich egg noodles to soak up the flavorful gravy. Garnish with fresh parsley for a pop of color and an additional layer of flavor.
Can I make it ahead? How do I store and reheat it?
Absolutely! Prepare the Salisbury steak meatballs ahead of time and store them in the slow cooker insert or a sealed container in the refrigerator. They are best when eaten within 3-4 days. Reheat in the slow cooker on low until steaming hot or in a saucepan over medium heat, stirring occasionally to prevent sticking.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
Sometimes things can go awry in the kitchen. If your meatballs are dry, try not to overcook them; they should be heated through but still tender. For bland gravy, adding a touch more Worcestershire sauce or seasonings can enhance the flavor. Avoid soggy meatballs by stirring minimally, as too much agitation can cause them to break apart.
What variations can I try?
Feel free to switch things up! Add sautéed mushrooms or bell peppers to the gravy for an extra layer of flavor. You could also make this recipe gluten-free by using gluten-free gravy and broth mixes. If you like some heat, a dash of hot sauce or crushed red pepper flakes could elevate your dish.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs, but ensure they are cooked through during the slower cooking process.
What can I use instead of cornstarch for gluten-free options?
Tapioca starch or arrowroot powder can be effective substitutes for thickening the gravy.
Can I add vegetables to the slow cooker?
Certainly! Carrots and peas work well. Just add them in the last hour of cooking to prevent them from getting too mushy.
Is this recipe kid-friendly?
Yes! The flavors are mild and comforting, making it a hit with kids who enjoy meatballs in general.
How do I know the meatballs are cooked properly?
They should be hot throughout, and you can check by cutting one in half—no pink should remain inside.
Salisbury Steak Meatballs
Ingredients
Method
- Place the frozen meatballs in your slow cooker.
- In a separate bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the gravy mixture over the meatballs, stirring gently to coat.
- Cover and cook on low for 4-6 hours, until meatballs are heated through and tender.
- In the last 30 minutes, mix cornstarch and cold water until smooth, then stir into the slow cooker. Cook for the last 30 minutes to thicken the gravy.
- Once thickened, serve over mashed potatoes, rice, or egg noodles for a comforting meal.