Slow Cooker Salisbury Meatballs

This slow cooker Salisbury steak meatball recipe transforms frozen meatballs into a comforting, homestyle dinner with minimal effort. The rich brown gravy develops incredible flavor as it simmers with the meatballs, creating a meal that tastes like you spent hours in the kitchen when your slow cooker did all the work.

I discovered this recipe during a particularly hectic week when I needed dinner solutions that wouldn't demand my attention. The aroma that filled my kitchen as these meatballs cooked was incredible, and my family now requests this dish regularly when they need serious comfort food.

Ingredients

• Frozen meatballs: approximately 30-35 count from your favorite brand. I prefer homestyle varieties from Costco for their consistent quality and flavor.
• Reduced sodium beef broth: provides the foundation for the gravy without making the dish too salty.
• Brown gravy mix packet: adds concentrated flavor and helps thicken the final sauce.
• Onion soup mix packet: brings complex savory notes and depth to the gravy.
• Ketchup: contributes subtle sweetness and tangy tomato flavor to balance the richness.
• Worcestershire sauce: adds that umami punch that makes Salisbury steak distinctive.
• Cornstarch: mixed with cold water creates the perfect thickening agent for the final gravy consistency.

Step-by-Step Instructions

Prepare the slow cooker:

Spray the insert with nonstick cooking spray to prevent sticking. This simple step ensures clean serving and easier cleanup later. The cooking spray creates a thin barrier between the meatballs and the slow cooker surface.

Add frozen meatballs:

Place the frozen meatballs directly into the prepared slow cooker. No need to thaw them first, which saves significant prep time. The meatballs will gradually warm as they cook, absorbing all the delicious gravy flavors.

Create the gravy mixture:

In a separate bowl, thoroughly whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until completely combined. This creates the foundation for your gravy. Make sure to whisk until no dry powder remains from the packets to ensure even distribution of flavors.

Combine and cook:

Pour the gravy mixture over the frozen meatballs in the slow cooker, then stir gently to coat each meatball. Cover with the lid and cook on LOW heat for 5-6 hours. This slow cooking process allows the meatballs to become tender while the sauce develops deep flavor.

Thicken the gravy:

When cooking time is complete, mix cornstarch and cold water in a small bowl with a fork until smooth with no lumps. Stir this slurry into the crockpot and allow it to cook for an additional 10 minutes until the gravy reaches your desired thickness. The cornstarch activates in the hot liquid to create a silky, thick sauce.

Serve and enjoy:

Plate the Salisbury steak meatballs over mashed potatoes for the most traditional and comforting presentation. The potatoes soak up the rich gravy beautifully. Garnish with chopped parsley for a pop of color and fresh flavor.

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My absolute favorite part of this recipe is how the onion soup mix transforms the sauce. I once forgot to add it and the difference was remarkable. That packet contains the secret flavor that makes this dish taste like it simmered all day on the stove, just like my grandmother used to make when we visited her farmhouse on Sundays.

Customizing Your Meatballs

While the recipe calls for classic homestyle meatballs, feel free to experiment with different varieties. Turkey meatballs create a lighter version, while Italian style meatballs add an interesting herb profile. If you have homemade meatballs in your freezer, they work beautifully here too. The key is maintaining the ratio of about 26 ounces or 30-35 meatballs to ensure proper sauce coverage.

Perfect Pairing Ideas

Mashed potatoes are the classic companion to these meatballs, but egg noodles offer an equally delicious alternative. For a lower carb option, try serving over cauliflower mash or alongside roasted vegetables. A simple green salad with vinaigrette provides a nice contrast to the rich flavors. For a complete comfort food experience, add dinner rolls on the side to soak up every last bit of that amazing gravy.

Storage and Reheating

These meatballs may actually taste better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of beef broth to maintain the gravy consistency. For freezing, allow the meatballs and gravy to cool completely before transferring to freezer safe containers. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop or in the microwave.

Frequently Asked Questions

→ Can I use any type of frozen meatballs?

Yes, you can use your preferred type, such as homestyle, turkey, Italian, or any other variety.

→ Do I need to thaw the meatballs before cooking?

No, you can add the frozen meatballs directly to the slow cooker without thawing them.

→ How can I reduce the sodium content in this dish?

Use reduced-sodium beef broth and opt for low-sodium gravy and onion soup mix packets.

→ How do I thicken the gravy?

Mix cornstarch and cold water to make a slurry, then stir it into the slow cooker and cook until the gravy thickens.

→ What should I serve with Salisbury meatballs?

These meatballs are excellent over mashed potatoes or egg noodles, garnished with chopped parsley.