Slow Cooker Salisbury Steak Meatballs Recipe

If you’re craving a hearty, comforting meal that practically cooks itself, then you’re going to fall in love with Slow Cooker Salisbury Steak Meatballs. This dish brings together the rich, savory flavors of classic Salisbury steak and the convenience of trusty frozen meatballs, all slow-cooked to tender perfection in a luscious, gravy-packed sauce. The blend of beef broth, onion soup mix, and ketchup creates a deeply satisfying gravy that clings to every bite, making this an effortless weeknight wonder that feels like a warm hug on a plate.

Ingredients You’ll Need

The magic of these Slow Cooker Salisbury Steak Meatballs starts with a handful of simple, pantry-friendly ingredients. Each one plays a crucial role—from adding depth and tang to building that velvety gravy texture you’ll want to soak up with every forkful.

• Frozen meatballs (1 bag, 26 oz): The base of our dish; using frozen saves time while still being juicy and flavorful.
• Reduced-sodium beef broth (2 cups): Provides a rich meaty foundation without overpowering saltiness.
• Brown gravy mix (1 packet): Adds savory thickness and classic comfort taste to the sauce.
• Onion soup mix (1 packet): Brings a punch of onion flavor and umami depth that makes the gravy irresistible.
• Ketchup (2 tablespoons): A little sweetness and acidity to balance the savory components perfectly.
• Worcestershire sauce (1 tablespoon): Boosts savory notes with a subtle tang and complexity.
• Cornstarch (2 tablespoons): Thickens the sauce beautifully for a luscious finish.
• Cold water (2 tablespoons): Used to dissolve cornstarch smoothly into the gravy without lumps.
• Chopped fresh parsley (optional): Adds a fresh burst of color and brightness as a final touch.

How to Make Slow Cooker Salisbury Steak Meatballs

Step 1: Combine the Broth and Seasonings

Start by mixing the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce in a large bowl. Stir until everything is well combined and the dry mixes have fully dissolved. This flavorful base will become your rich gravy that makes the dish so comforting.

Step 2: Add the Frozen Meatballs

Place the frozen meatballs directly into your slow cooker—no need to thaw! Pour the savory broth mixture over them, ensuring each meatball is coated with that delicious sauce. The slow cooker will do the rest of the work, melding all those flavors beautifully.

Step 3: Cook Low and Slow

Set your slow cooker to low heat and cook for 6 to 8 hours. During this time, the meatballs will absorb the flavors of the gravy and become incredibly tender while the sauce thickens slightly on its own.

Step 4: Thicken the Gravy

About 30 minutes before serving, mix the cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker, coating the meatballs and sauce. Switch your slow cooker to high and cook uncovered for another 30 minutes, letting the gravy thicken to that perfect silky consistency.

How to Serve Slow Cooker Salisbury Steak Meatballs

Garnishes

A sprinkle of fresh chopped parsley on top adds a lovely pop of green and a subtle fresh note that brightens the dish. You can also add a few cracked black peppercorns for a little extra warmth and visual appeal.

Side Dishes

These meatballs shine alongside creamy mashed potatoes or buttery egg noodles, soaking up every bit of that luscious gravy. Steamed green beans or roasted carrots add a fresh, crunchy contrast that balances the rich flavors perfectly.

Creative Ways to Present

For a fun twist, serve these meatballs over garlic-infused polenta or a bed of brown rice. You could even spoon them over thick slices of toasted sourdough for an open-faced meatball sandwich that’s equal parts comforting and unique.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Slow Cooker Salisbury Steak Meatballs into an airtight container and refrigerate. They keep well for up to 3 to 4 days, making for easy lunches or dinners later in the week.

Freezing

These meatballs freeze beautifully. Place them with some gravy in a freezer-safe container, leaving room for expansion. They’ll maintain their flavor and texture for up to 3 months, perfect for quick meal prep.

Reheating

To reheat, thaw meatballs overnight in the fridge if frozen and warm them gently on the stovetop or microwave. Heat slowly so the gravy stays smooth and silky and the meatballs stay tender.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! Homemade meatballs will work wonderfully; just be mindful that cooking time in the slow cooker may vary slightly based on their size and texture.

Is it possible to make this recipe on the stovetop instead?

Yes, you can simmer the meatballs and sauce on low heat in a covered pot until cooked through and the gravy thickens, but the slow cooker allows flavors to develop more deeply and hands-free convenience.

Can I use a gluten-free gravy mix?

Definitely. Just swap the brown gravy mix for a gluten-free version and ensure your cornstarch is pure to keep this dish safe and delicious for those avoiding gluten.

What can I substitute for ketchup if I don’t have any?

A small amount of tomato paste mixed with a teaspoon of vinegar and a pinch of sugar can replicate ketchup’s tangy sweetness nicely in this recipe.

How do I make the gravy thicker if it’s still too thin?

Add a bit more cornstarch slurry (cornstarch mixed with cold water) gradually and cook on high until it reaches your desired thickness. Be sure to stir often to avoid lumps.

Final Thoughts

This Slow Cooker Salisbury Steak Meatballs recipe has quickly become a beloved staple in my kitchen, offering effortless comfort with every bite. It’s the kind of meal that welcomes you home and fills your belly with warmth without hours of fuss. I wholeheartedly encourage you to give this recipe a try—it’s sure to become one of your favorite slow cooker traditions, just like it is for me!

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