Slow Cooker Salisbury Steak Meatballs are a perfect choice for a family-friendly dinner. They are hearty, comforting, and easy to prepare. Plus, you can simply set it and forget it; the slow cooker does all the work for you! If you enjoy coordinating meat and gravy dishes, you might also want to try a classic Salisbury steak recipe for a delightful twist.
How to Make Slow Cooker Salisbury Steak Meatballs
Ingredients: You may also find Slow Cooker Mississippi Ribeye Steaks useful.
- 1 bag (26 oz) (about 30–35 meatballs) frozen meatballs
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh parsley for garnish (optional)
Directions:
- Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Pour the sauce mixture over the meatballs and gently stir to coat. Cover with the lid and cook on LOW for 5–6 hours.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
- Serve hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.
How to Serve Slow Cooker Salisbury Steak Meatballs
These meatballs are great served over creamy mashed potatoes or fluffy egg noodles. You can also pair them with steamed vegetables for a balanced meal. If you’re looking for other delicious slow-cooked dishes, check out this easy slow cooker chili recipe for another comforting option.
How to Store Slow Cooker Salisbury Steak Meatballs
To store your leftover Salisbury steak meatballs, allow them to cool completely. Place them in an airtight container in the refrigerator, and they will stay fresh for up to three days. If you’d like to store them longer, you can freeze them in a freezer-safe container. When ready to eat, just reheat them in the microwave or on the stovetop until warmed through.
Tips to Make Slow Cooker Salisbury Steak Meatballs
- For more flavor, consider adding sautéed mushrooms or onions to the sauce mixture before pouring it over the meatballs.
- If you like a spicy kick, a dash of hot sauce or crushed red pepper can enhance the dish.
- Adjust the thickness of the gravy by adding more or less cornstarch slurry, depending on your preference.
Variation
If you want to try something a little different, you can swap out the frozen meatballs for homemade meatballs made with ground beef or turkey. This allows you to customize the seasoning to your taste.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, fresh meatballs can be used. Just adjust the cooking time to ensure they are fully cooked.
Can I make this recipe gluten-free?
Yes, you can substitute the gravy mix and onion soup mix with gluten-free versions.
How long will leftovers last?
Leftovers will last up to three days in the refrigerator and can be frozen for up to three months.
Slow Cooker Salisbury Steak Meatballs
Ingredients
Main Ingredients
- 26 oz 1 bag (26 oz) frozen meatballs About 30–35 meatballs
- 2 cups 2 cups reduced-sodium beef broth
- 1 packet 1 packet brown gravy mix
- 1 packet 1 packet onion soup mix
- 2 tablespoons 2 tablespoons ketchup
- 1 tablespoon 1 tablespoon Worcestershire sauce
- 2 tablespoons 2 tablespoons cornstarch
- 2 tablespoons 2 tablespoons cold water
- 1 garnish Chopped fresh parsley for garnish (optional)
Instructions
Preparation
- Spray the insert of the slow cooker with nonstick cooking spray to prevent sticking.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Pour the sauce mixture over the meatballs and gently stir to coat. Cover with the lid and cook on LOW for 5–6 hours.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
Serving
- Serve hot over mashed potatoes or egg noodles, and garnish with chopped parsley if desired.
