Looking for a dinner that practically cooks itself, makes your kitchen smell like pure heaven, and gets zero complaints from the peanut gallery (aka your family)? Let me introduce you to Salisbury Steak Meatballs. These slow cooker beauties are a dream come true for busy weeknights, picky eaters, and anyone who needs a little cozy comfort on their plate.
Imagine this: tender, juicy meatballs soaking up a rich, savoury gravy that tastes like it simmered for hours (because it did—but you didn’t have to babysit it). This dish is everything you love about classic Salisbury steak, made easier, meatball-style, and right in your slow cooker. It’s the kind of easy comfort food that warms you up from the inside out.
Why You’ll Love These Salisbury Steak Meatballs
- One pot. No fuss. Just dump, stir, and walk away.
- It’s a family dinner win — even the picky eaters will come back for seconds.
- The gravy? Silky, savory, and perfect over mashed potatoes or egg noodles.
- Feels fancy, but takes 10 minutes of prep.
Ingredients You’ll Need
- 740 g (about 30–35) frozen meatballs
- 475 ml reduced-sodium beef broth
- 1 packet (28 g) brown gravy mix
- 1 packet (28 g) onion soup mix
- 30 ml ketchup
- 15 ml Worcestershire sauce
- 15 g cornstarch
- 30 ml cold water
How to Make Slow Cooker Salisbury Steak Meatballs
- Load Up the Slow Cooker: Toss those frozen meatballs right into the slow cooker. No need to thaw—they’re ready for action.
- Whip Up the Sauce: In a bowl, whisk together the beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Coat the Meatballs: Pour the sauce over the meatballs and give it a gentle stir to coat them evenly. Trust me, they’ll thank you later.
- Let the Magic Happen: Cover and cook on low for 4 to 6 hours. The longer they simmer, the more flavorful they become.
- Thicken That Gravy: About 30 minutes before you’re ready to serve, mix cornstarch with cold water to make a slurry. Stir it into the slow cooker and cook uncovered for the remaining time to thicken.
- Serve and Savor: Plate those meatballs over a bed of mashed potatoes, fluffy rice, or egg noodles. Spoon that luscious gravy on top and dig in.
Tips to Make It Even Easier
- Frozen meatballs are your secret weapon. No judgment here—they cut the prep time to basically nothing.
- Don’t skip the cornstarch slurry—it’s what turns the sauce from broth to that dreamy gravy you want to pour over everything.
- If you’re feeding a crowd, double the batch! Just use a larger slow cooker.
- Leftovers? They reheat like a dream and are even better the next day.
From My Kitchen to Yours
This recipe has become a lifesaver in my home, especially on days when I’m juggling blog deadlines, school pickups, and everything in between. The first time I made these Salisbury Steak Meatballs, my youngest actually licked his plate. I knew it was a keeper.
It’s one of those meals that brings everyone to the table without a fuss. And for me, that’s a win. I love that it reminds me of the comforting flavors I grew up with, but with a modern twist that fits into our hectic lives.
What to Serve with Salisbury Steak Meatballs
Let’s talk sides. These meatballs are all about that gravy, so you need something that can soak it up:
- Creamy mashed potatoes: The ultimate pairing. Enough said.
- Buttered egg noodles: Quick, easy, and always a hit.
- Fluffy white rice: Soaks up every drop of that delicious sauce.
- Add a side of steamed green beans or roasted carrots to round things out and sneak in some veggies.
How to Store Leftovers
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 4 days. The flavors get even better after a night in the fridge—kind of like leftover lasagna magic.
To reheat, just pop them in the microwave or warm gently on the stovetop. If the gravy gets too thick, add a splash of beef broth or water to loosen it up.
Want to freeze them? Totally doable. Let them cool completely, then transfer to a freezer-safe container. They’ll keep for up to 2 months. Thaw in the fridge overnight and reheat as usual.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Just make sure they’re fully cooked before adding them to the slow cooker.
What if I don’t have onion soup mix?
You can sub with extra beef broth, a little garlic powder, and some dried onion flakes. But the mix adds a deep, savory flavor you’ll miss.
Is this kid-friendly?
Very! It’s one of those family dinner recipes that gets two thumbs up from everyone at the table.
Can I make this ahead of time?
Yes, this dish is great for meal prep. Make it the day before and simply reheat when ready to serve.
The Cozy Joy of Salisbury Steak Meatballs
If you’re craving something hearty, hassle-free, and downright delicious, these Salisbury Steak Meatballs are calling your name. With simple ingredients and almost no effort, you’ll have a meal that tastes like home in every bite.
This one-pot wonder brings comfort to your table and a little peace to your evening routine. Because sometimes, the best kind of love is served with a ladle full of gravy.
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Tasty Slow Cooker Salisbury Steak Meatballs
- Total Time: 4 hours 10 minutes – 6 hours 10 minutes
- Yield: Serves 6–8 1x
Description
Slow Cooker Salisbury Steak Meatballs are a cozy weeknight comfort food made easy. Juicy meatballs simmer in a rich, savory gravy that develops incredible flavor over hours in the slow cooker. Served over mashed potatoes, noodles, or rice, this hearty dish is family-friendly, low-effort, and absolutely delicious.
Ingredients
-
740 g (about 30–35) frozen meatballs
-
475 ml reduced-sodium beef broth
-
1 packet (28 g) brown gravy mix
-
1 packet (28 g) onion soup mix
-
30 ml ketchup
-
15 ml Worcestershire sauce
-
15 g cornstarch
-
30 ml cold water
Instructions
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Place frozen meatballs directly into the slow cooker.
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In a mixing bowl, whisk together beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
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Pour the mixture over the meatballs and stir gently to coat.
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Cover and cook on LOW for 4–6 hours.
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About 30 minutes before serving, whisk cornstarch with cold water to make a slurry. Stir it into the slow cooker, uncover, and cook until the sauce thickens.
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Serve hot over mashed potatoes, egg noodles, or rice, spooning the gravy generously on top.
Notes
Use frozen meatballs for minimal prep, or swap in homemade fully cooked ones.
The cornstarch slurry is key to creating a thick, silky gravy.
Double the recipe for large gatherings using a bigger slow cooker.
Leftovers reheat beautifully and taste even better the next day.
Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (slow cooker, on low)
- Category: Plats
- Method: Slow Cooker
- Cuisine: American