If you’re looking to whip up some comforting slow cooker salisbury steak meatballs, you’ve come to the right place! This dish is perfect for a busy weeknight when you want something warm and filling without spending hours in the kitchen.
This recipe tackles the convenience of a quick meal and offers solutions for flavor enhancement and dietary adaptations for various preferences.
Sometimes, I struggle with getting meatballs just right. They either end up too dry or the sauce is lacking flavor. With this recipe, I found a great way to tackle those issues, resulting in tasty meatballs and a savory gravy that my family devours every time.
This dish is so easy to put together, it takes just minutes to prep and cooks in the slow cooker for 5-6 hours. You’ll love how the flavors meld together beautifully, making it feel like you’ve put in a lot of effort when really, it’s mostly hands-off cooking.
If you want another easy and delicious option, check out my Ground Beef Hash Brown Casserole.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of breadcrumbs in the meatball mixture.
- The recipe contains egg, so it is unsuitable for vegan and vegetarian diets.
- The recipe suits dairy-free and nut-free diets as it contains no milk, cheese, or nuts.
- This recipe does not meet keto or low-carb diets because of breadcrumbs adding extra carbohydrates.
Why You Will Love This Recipe
- Incredibly Tender Meatballs These slow cooker Salisbury steak meatballs turn out so soft and juicy, thanks to the long cooking time. It allows all the flavors to meld beautifully, giving you a comforting dish to savor.
- Rich and Savory Gravy The gravy made from beef broth, gravy mix, and Worcestershire sauce is a total standout. It brings a deep, umami flavor that coats each meatball, making every bite satisfying.
- Quick Prep Time With just five minutes of prep, you can have this meal ready in no time. Simply toss the frozen meatballs and a few other easy ingredients into the slow cooker, and let it do the work while you focus on other tasks.
- Perfect for Make-Ahead Meals This dish is fantastic for meal prep. You can whip it up ahead of time and store it in the fridge or freezer, making it ideal for busy weeknights when you want something comforting and hassle-free.
How to Make Slow Cooker Salisbury Steak Meatballs
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 5-6 hours
- Total Time: Approximately 6 hours 5 minutes
- Yield: 6 servings 1x
- Category: Comfort Food / Slow Cooker Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Description
A comforting and easy recipe for Slow Cooker Salisbury Steak Meatballs made with frozen meatballs and simple ingredients.
Ingredients
- 1 bag (26 oz / 737 g) frozen meatballs, do not thaw
- 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
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water (for slurry)
Instructions
- Step 1: Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking and allow for easier cleanup.
- Step 2: Place the frozen meatballs directly into the slow cooker without thawing. Distribute them evenly for uniform cooking.
- Step 3: In a medium bowl, whisk together 2 cups beef broth, 1 packet brown gravy mix, 1 packet onion soup mix, 2 tablespoons ketchup, and 1 tablespoon Worcestershire sauce until smooth and well combined.
- Step 4: Pour the gravy mixture evenly over the frozen meatballs in the slow cooker. Cover with the lid and cook on LOW heat for 5-6 hours. Optionally, stir gently halfway through cooking to ensure even heat distribution.
- Step 5: When the cooking time is complete, prepare a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl using a fork until smooth. Stir the slurry into the slow cooker to thicken the gravy to desired consistency.
- Step 6: Spoon the Salisbury steak meatballs over egg noodles or mashed potatoes. Garnish with chopped parsley if desired for added color and freshness.
Notes
- Store meatballs and gravy in an airtight container at room temperature for up to 2 days to maintain flavor and texture.
- Refrigerate leftovers in an airtight container for up to 5 days, keeping the meatballs moist and safe.
- Wrap meatballs with gravy in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Stir the meatballs gently halfway through cooking if they are not heating evenly to ensure even warmth and flavor.
- For a thicker gravy, add the cornstarch slurry at the end of cooking as directed and stir until it reaches your preferred thickness.
- If the sauce is too salty, add 1 tablespoon of sugar about 30 minutes before serving to balance flavors.
- When using reduced-sodium broth, taste and adjust seasoning 1 hour into cooking to prevent overpowering saltiness.
- If meatballs appear dry, add 1/4 cup beef broth about 2 hours into cooking to maintain moisture and tenderness.
- Serve over mashed potatoes or egg noodles for a hearty meal.
- Pair with steamed green beans or a fresh garden salad for added color and balance.
- Use leftovers in meatball sub sandwiches, sliders, pasta dishes, or casseroles.
- Garnish with fresh parsley or chives for visual appeal. Serve with a drizzle of Worcestershire sauce or horseradish on the side for extra flavor.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Ground beef: Choose a good-quality beef that’s 80/20 for rich flavor and moisture. Leaner beef can dry out, affecting texture.
- Onion: A medium onion adds sweetness and depth. Look for firm onions with dry, papery skins. Avoid soft spots for better flavor.
- Garlic: Fresh garlic clove provides aromatic undertones. Opt for firm cloves without any green shoots for the best taste.
- Worcestershire sauce: A key flavor booster! Use a well-reviewed brand like Lea & Perrins for robust, savory notes that elevate the meatballs.
- Beef broth: Use low-sodium beef broth to control saltiness and enhance overall flavor. Swanson is a trusted choice for a rich base.
- Breadcrumbs: Use plain or Italian-style breadcrumbs for binding and texture. They soak up juices and keep the meatballs moist.
- Egg: One large egg binds the meat mixture together. Fresh eggs work best, contributing to a cohesive texture in the final dish.
- Parsley: Fresh parsley adds a burst of color and freshness. Select vibrant green leaves without wilting for maximum flavor.
- Ground beef: Choose a good-quality beef that’s 80/20 for rich flavor and moisture. Leaner beef can dry out, affecting texture.
- Onion: A medium onion adds sweetness and depth. Look for firm onions with dry, papery skins. Avoid soft spots for better flavor.
- Garlic: Fresh garlic clove provides aromatic undertones. Opt for firm cloves without any green shoots for the best taste.
- Worcestershire sauce: A key flavor booster! Use a well-reviewed brand like Lea & Perrins for robust, savory notes that elevate the meatballs.
- Beef broth: Use low-sodium beef broth to control saltiness and enhance overall flavor. Swanson is a trusted choice for a rich base.
- Breadcrumbs: Use plain or Italian-style breadcrumbs for binding and texture. They soak up juices and keep the meatballs moist.
- Egg: One large egg binds the meat mixture together. Fresh eggs work best, contributing to a cohesive texture in the final dish.
- Parsley: Fresh parsley adds a burst of color and freshness. Select vibrant green leaves without wilting for maximum flavor.
Recipe Tips
- If the meatballs aren’t heating evenly, stir them gently halfway through the cooking time for maximum flavor distribution and warmth.
- For a thicker gravy, mix 2 tablespoons of cornstarch with cold water at the end of cooking, stirring until it reaches the desired consistency.
- If the sauce appears too salty, add 1 tablespoon of sugar to help balance the flavors about 30 minutes before serving.
- When using reduced-sodium broth, taste the sauce for seasoning adjustments 1 hour into cooking to avoid overpowering flavors.
- If the meatballs dry out, add 1/4 cup of beef broth 2 hours into cooking for added moisture and tenderness.
Serving Suggestions
Serve with mashed potatoes or egg noodles for a hearty meal. Add steamed green beans or a fresh garden salad for color.
Use to make meatball sub sandwiches or sliders. Add to pasta dishes or a hearty casserole for variety.
Top with fresh parsley or chives for a pop of color. Serve with a drizzle of Worcestershire sauce or a side of horseradish for extra flavor.
Recipe variations
- You can use homemade beef meatballs instead of frozen ones to control ingredients. Using 1 ½ pounds of ground beef and mixing with onion soup mix replicates the base flavor well.
- Add 1 teaspoon of garlic powder and ½ teaspoon of smoked paprika to the gravy mix to enrich the sauce subtly. This adds complexity without extra effort or ingredients.
- Either reduced-sodium beef broth or vegetable broth can replace standard beef broth in the sauce. Vegetable broth lightens the dish, making it suitable for vegetarian-friendly modifications.
- If cooking for fewer than six, halve all ingredients, including one cup of beef broth and one packet each of the brown gravy and onion soup mixes. Adjust cooking time similarly.
Save This Recipe!
How to Store?
To keep your slow cooker salisbury steak meatballs fresh and delicious, follow these storage tips:
Room Temperature: Store meatballs and gravy in an airtight container at room temperature up to 2 days to maintain flavor and texture.
Refrigeration: Place leftovers in an airtight container in the refrigerator for up to 5 days, ensuring the meatballs stay moist and safe.
Freezing: Wrap meatballs with gravy in plastic wrap, place in a freezer container, freeze up to 3 months. Thaw overnight in fridge.
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If you enjoyed this Slow Cooker Salisbury Steak Meatballs or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
