Description

This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting, easy-to-make meal perfect for busy days. Using frozen meatballs and pantry staples like beef broth, brown gravy mix, and onion soup mix, it creates a rich, savory gravy that infuses the meatballs with classic Salisbury steak flavors. Slow cooking ensures tender meatballs and a thick, flavorful sauce, ideal served over egg noodles or mashed potatoes.

Ingredients

Scale

Meatballs

1 bag (26 oz / 737 g) frozen meatballs, do not thaw

Gravy Sauce

2 cups (480 ml) beef broth, reduced-sodium recommended
1 packet brown gravy mix
1 packet onion soup mix
2 tablespoons (30 ml) ketchup
1 tablespoon (15 ml) Worcestershire sauce

Thickening Slurry

2 tablespoons (16 g) cornstarch
2 tablespoons (30 ml) cold water

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Instructions

Prepare Slow Cooker: Spray the slow cooker insert with nonstick cooking spray to prevent sticking and make cleanup easier.
Add Meatballs: Place the frozen meatballs directly into the slow cooker, distributing evenly to ensure uniform cooking.
Make Gravy Mixture: In a medium bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
Cook: Pour the gravy mixture evenly over the meatballs in the slow cooker. Cover and cook on LOW heat for 5-6 hours. Stir gently halfway through to promote even cooking.
Thicken Gravy: Mix cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker and cook for an additional 10-15 minutes to thicken the gravy to your liking.
Serve: Spoon the Salisbury steak meatballs with gravy over egg noodles or mashed potatoes. Garnish with chopped parsley if desired for color and freshness.

Notes

Use reduced-sodium beef broth to control salt levels in the dish.
Do not thaw the frozen meatballs before cooking to maintain texture and reduce prep time.
Stirring halfway through cooking helps ensure even heat distribution and prevents sticking.
The gravy can be thickened to your preferred consistency by adjusting the amount of cornstarch slurry.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Serve with mashed potatoes, egg noodles, or steamed vegetables for a complete meal.