Description
These Slow Cooker Salisbury Steak Meatballs are pure comfort in a bowl—juicy, tender meatballs simmered in a rich, savory beef gravy that tastes like it’s been cooking all day. With the help of your slow cooker, this hearty family dinner comes together with almost no effort. Whether it’s a busy weeknight or a slow Sunday supper, this recipe delivers classic Salisbury steak flavor in the easiest way possible.
Ingredients
Salisbury Steak Meatballs:
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1 bag (26 oz / 740 g) frozen meatballs (about 30–35)
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2 cups (480 ml) reduced-sodium beef broth
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1 packet (1 oz / 28 g) brown gravy mix
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1 packet (1 oz / 28 g) onion soup mix
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2 tbsp (30 g) ketchup
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1 tbsp (15 ml) Worcestershire sauce
Cornstarch Slurry (for thickening):
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2 tbsp (16 g) cornstarch
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2 tbsp (30 ml) cold water
Instructions
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Prep the Slow Cooker:
Spread frozen meatballs evenly across the bottom of your slow cooker—no need to thaw. -
Make the Gravy Sauce:
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 4–6 hours. -
Thicken the Sauce:
In the last 30 minutes, whisk cornstarch with cold water and stir it into the slow cooker. Cook uncovered for 30 minutes until the gravy thickens. -
Serve:
Spoon meatballs over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Notes
No need to thaw meatballs—frozen works perfectly.
For deeper flavor, sear meatballs before slow cooking.
Add mushrooms or sautéed onions for extra richness.
A tablespoon of butter or splash of cream at the end makes the sauce velvety smooth.
Avoid cooking on high; low and slow yields the best texture.
Use reduced-sodium broth and gravy mix to keep salt levels balanced.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: American