These slow cooker Salisbury steak meatballs give you the flavor of the classic diner dinner with a fraction of the work. Frozen meatballs simmer in a savory brown gravy with onion and a touch of ketchup and Worcestershire, until the sauce is thick enough to coat a spoon.
Everything goes into the pot in about 15 minutes, and the gravy thickens at the end with a quick cornstarch slurry. Serve the meatballs over mashed potatoes or buttered egg noodles and you have an easy family dinner.
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Why This Slow Cooker Salisbury Steak Meatballs Recipe Works
Using frozen, fully cooked meatballs removes the shaping and browning steps, so the slow cooker only has to heat them and build the sauce. They go in frozen, which keeps them from breaking apart as they simmer.
The brown gravy mix and onion soup mix supply the savory, beefy base that defines Salisbury steak. A spoonful of ketchup adds sweetness and a little tang, while Worcestershire sauce rounds out the umami.
Finishing the sauce with a cornstarch slurry gives you a glossy, thick gravy without any flour or roux. It takes only a few minutes at the end and is easy to adjust if you want it thicker or thinner.
Ingredients for Slow Cooker Salisbury Steak Meatballs
- 26 ounces frozen cooked meatballs, about 30 to 35 meatballs
- 2 cups low 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
Frozen meatballs. Use fully cooked beef or Italian style meatballs. Cooked meatballs only need to heat through and absorb the sauce.
Brown gravy mix. It is the backbone of the sauce and thickens as it cooks. Check the packet size, since they can vary slightly.
Onion soup mix. It adds the onion and savory flavor. Because it is salty, there is no need to add more salt to this dish.
Low sodium broth. It keeps the gravy from getting overly salty once the mixes go in.
Cornstarch slurry. It thickens the gravy at the end. Always mix it with cold water first so it does not clump.
How to Make Slow Cooker Salisbury Steak Meatballs
1. Prepare the cooker. Spray the slow cooker insert with nonstick spray so the sauce does not stick.
2. Add the meatballs. Pour the frozen meatballs directly into the insert in an even layer.
3. Whisk the sauce. In a bowl, whisk the broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth, with no lumps of powder.
4. Combine. Pour the sauce over the meatballs and gently stir to coat.
5. Cook. Cover and cook on LOW for 4 to 5 hours, until the meatballs are steaming hot, to 165 degrees F in the center.
6. Thicken the gravy. Whisk the cornstarch and cold water in a small bowl, stir it into the cooker, turn the heat to HIGH, and cook 10 to 15 minutes until the gravy thickens.
7. Serve. Spoon the meatballs and gravy over mashed potatoes or egg noodles and garnish with parsley.
How to Serve Slow Cooker Salisbury Steak Meatballs
Creamy mashed potatoes are the classic partner, but buttered egg noodles or rice soak up the gravy just as well. Add steamed green beans or peas for color.
For more meatball dinners, try the Swedish meatballs with creamy gravy or the slow cooker teriyaki meatballs. For a party, the grape jelly meatballs and air fryer meatballs are crowd pleasers.
How to Store and Reheat Slow Cooker Salisbury Steak Meatballs
Cool the meatballs completely within two hours, then store them with the gravy in an airtight container in the refrigerator. The gravy is the limiting factor, so plan to eat them within 1 to 2 days.
Reheat gently on the stove or in the microwave, adding a splash of broth if the gravy has thickened, until steaming hot, to 165 degrees F. For longer storage, freeze the meatballs in a freezer safe container.
Tips and Variations for Slow Cooker Salisbury Steak Meatballs
- Do not thaw the meatballs. Frozen meatballs hold their shape better in the slow sauce.
- Whisk well. Powdered mixes clump if you pour them in dry, so dissolve them in the broth first.
- Skip the extra salt. The mixes already bring plenty, so taste at the end before adding any.
- Follow storage guidance. The University of Minnesota extension lists a shorter storage time for gravy than for most other leftovers.
- Add mushrooms. Sliced mushrooms stirred in with the sauce add a classic Salisbury steak flavor.
- Add onions. Sliced onion in the bottom of the cooker adds sweetness and body.
- Adjust the gravy. Add more slurry for a thicker sauce, or a splash of broth to thin it.
Frequently Asked Questions About Slow Cooker Salisbury Steak Meatballs
Can I use homemade meatballs for slow cooker Salisbury steak meatballs?
Yes. Bake or brown them first so they hold together, and shorten the cooking time since they are already cooked through.
Can I cook this on high?
Yes, for about half the time. Check at 2 hours so the meatballs do not dry out.
Do I need to thaw frozen meatballs?
No. They go in frozen and heat through in the sauce.
Can I make slow cooker Salisbury steak meatballs without onion soup mix?
You can use extra gravy mix with sauteed onion, but the flavor will be a bit different and less savory.
How do I keep the gravy from being too salty?
Use low sodium broth and skip any extra salt. Both mixes already contain a lot.
Slow Cooker Salisbury Steak Meatballs
Equipment
- Slow cooker
- Whisk
Ingredients
Main Ingredients
- 26 oz frozen cooked meatballs about 30 to 35 meatballs
- 2 cup low sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 2 tbsp cold water
- fresh parsley chopped, for garnish
Instructions
Cooking
- Prep. Spray the slow cooker and add the frozen meatballs.
- Whisk. Whisk the broth, gravy mix, onion soup mix, ketchup, and Worcestershire until smooth.
- Cook. Pour over the meatballs, stir, cover, and cook on LOW 4 to 5 hours until 165 degrees F inside.
- Thicken. Stir in the cornstarch mixed with cold water, set to HIGH, and cook 10 to 15 minutes until the gravy thickens.
- Serve. Spoon over mashed potatoes or noodles and add parsley.
