Slow Cooker Salisbury Steak Meatballs Recipe
These Slow Cooker Salisbury Steak Meatballs are an easy, comforting meal perfect for busy weeknights. Tender frozen meatballs are simmered in a rich, savory gravy made from beef broth, onion soup mix, and brown gravy mix for a classic Salisbury steak flavor. Ready in under 4 hours with minimal prep, this dish pairs wonderfully with mashed potatoes or rice for a hearty, family-friendly dinner.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 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
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish
- Chopped fresh parsley (optional)
Instructions
- Combine ingredients in slow cooker: Place frozen meatballs in the slow cooker. In a separate bowl, mix together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined. Pour this mixture over the meatballs.
- Cook the meatballs: Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs are heated through and the flavors have blended.
- Thicken the sauce: About 15 minutes before serving, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker. Turn the heat to high and cook, uncovered, for an additional 15 minutes, or until the sauce has thickened to your liking.
- Garnish and serve: Sprinkle with chopped fresh parsley if desired. Serve warm over mashed potatoes, rice, or egg noodles for a comforting meal.
Notes
- Using reduced-sodium beef broth helps control the salt content.
- Frozen meatballs do not need to be thawed before cooking.
- Adjust thickness of gravy by adding more or less cornstarch slurry.
- For a richer flavor, brown meatballs in a skillet before adding to the slow cooker (optional).
- This recipe is easily doubled for larger groups.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup (approximately 6-7 meatballs with sauce)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg
Keywords: slow cooker meatballs, Salisbury steak meatballs, easy dinner, comfort food, beef meatballs, gravy
