Slow Cooker Salisbury Steak Meatball Recipe

There’s something endlessly comforting about a slow cooker recipe, especially when it delivers the rich, savory goodness of Salisbury steak in bite-sized, juicy meatball form. This Slow Cooker Salisbury Steak Meatballs recipe is the kind of dish that’ll make you feel like you’ve spent all day in the kitchen, even though your slow cooker did most of the work. It’s easy to whip up, takes minimal prep, and fills your home with the warm, mouthwatering aroma of simmering gravy and tender meatballs. If you’re looking for a no-fuss dinner that hits all the cozy, nostalgic notes, this recipe will become a fast favorite.

I remember the first time I tried Salisbury steak—it was one of those old-school TV dinners as a kid (you know, the kind with the brownie that never cooked quite right). But despite the less-than-perfect presentation, I was hooked on the flavor: that savory, oniony, beefy gravy coating a tender patty. This meatball version takes all those comforting flavors and makes them even easier to prepare. Plus, the meatballs hold up wonderfully in the slow cooker, staying juicy and absorbing all that flavor-packed gravy. It’s a perfect family meal, ideal for busy weekdays, and a serious upgrade from the frozen dinner aisle!

Slow Cooker Salisbury Steak Meatball Recipe

How I Discovered My Love for Salisbury Steak (Meatball Style)

It all started when I was trying to recreate some of my favorite comfort foods without slaving over the stove for hours. I wanted that classic Salisbury steak taste but with less hassle—enter the slow cooker. One cold winter afternoon, I decided to experiment with frozen meatballs (because sometimes you just don’t have time to roll your own!). I threw together a mix of beef broth, onion soup mix, and a few other pantry staples, crossed my fingers, and let the slow cooker work its magic. By dinnertime, the house smelled incredible, and the result? Pure comfort in every bite! My family devoured it, and it’s been a go-to ever since.

Salisbury Steak Meatballs: A Little History

Salisbury steak has been around since the late 1800s, named after Dr. James Salisbury, who advocated for a meat-heavy diet for health reasons (he was kind of ahead of his time, in some ways!). Traditionally, Salisbury steak is a ground beef patty, cooked in gravy and often served with mashed potatoes or noodles. Over the years, it’s evolved from a hearty meal meant to provide sustenance to soldiers to a beloved comfort food staple. This recipe takes that classic flavor profile and turns it into a fuss-free, modern version using pre-made meatballs. It’s a bit of a twist on the classic, but one that stays true to the spirit of savory, comforting goodness.

Key Ingredients: What Makes This Recipe So Good

  • Frozen meatballs: The star of the show! I love using frozen meatballs because they save so much time and effort, and they cook up beautifully in the slow cooker. If you’re feeling ambitious, you can certainly use homemade meatballs, but store-bought ones work just as well. I’ve even used turkey meatballs for a lighter version, and they turned out delicious.
  • Beef broth: Provides the base for that rich gravy. I recommend using reduced-sodium beef broth so you can control the saltiness better. If you’re out of beef broth, chicken broth or even water with a beef bouillon cube will work in a pinch.
  • Brown gravy mix & onion soup mix: These are the secret ingredients that give the dish its bold flavor. The brown gravy mix thickens the sauce, while the onion soup mix adds a punch of umami goodness. If you’re looking to cut back on sodium, you can use low-sodium versions of these, too.
  • Ketchup & Worcestershire sauce: These two add a little sweetness and tang to the sauce, balancing out the savory flavors. If you don’t have Worcestershire on hand, soy sauce can be a good substitute, though it’ll change the flavor slightly.
  • Cornstarch slurry: This is the magic that thickens the gravy to perfection. It’s just a simple mix of cornstarch and cold water, but it gives the sauce that silky, velvety texture that clings to the meatballs and whatever you serve them with.
Slow Cooker Salisbury Steak Meatball Recipe

Essential Kitchen Tools: The Bare Minimum

This recipe doesn’t require anything fancy, which is part of its charm. Here’s what you’ll need:

  • Slow cooker: The star player here. If you don’t have one, you can use a stovetop or oven, but it’ll require more active attention.
  • Mixing bowl: For whisking together the broth, gravy mix, and seasonings.
  • Whisk or fork: To mix your gravy base and the cornstarch slurry.
  • Measuring spoons: For the ketchup and Worcestershire sauce.

If you don’t have a slow cooker, you could simmer the meatballs on the stovetop on low heat in a Dutch oven for about an hour or until heated through. But, really, the slow cooker makes life easier!

Step-by-Step: Slow Cooker Salisbury Steak Meatballs

  1. Prep the slow cooker: Give your slow cooker insert a good spray with non-stick cooking spray. This helps make clean-up easier later and ensures nothing sticks.
  2. Add the meatballs: Toss your frozen meatballs right into the slow cooker. No need to thaw them—straight from the freezer works just fine. (If you’re using homemade, uncooked meatballs, you might want to brown them first.)
  3. Whisk the sauce: In a bowl, combine the beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Whisk it all together until it’s smooth and well-blended. Pour this delicious concoction over the meatballs.
  4. Cook low and slow: Pop the lid on the slow cooker and let it cook on LOW for 5-6 hours. This gives the meatballs time to soak up all that flavorful sauce.
  5. Thicken the gravy: After 5-6 hours, mix the cornstarch and cold water together in a small bowl to form a slurry. Stir this into the slow cooker and let it cook for another 10 minutes or so until the sauce has thickened to your liking.
  6. Serve: Spoon those glorious meatballs and gravy over some buttery egg noodles or creamy mashed potatoes. Top with a sprinkle of fresh parsley for a pop of color, and you’re ready to dig in!
Slow Cooker Salisbury Steak Meatball Recipe

Variations: Customize Your Salisbury Steak Meatballs

  • Gluten-Free Version: Opt for gluten-free gravy and onion soup mixes, and serve over mashed potatoes or gluten-free noodles.
  • Vegan Option: Use plant-based meatballs and swap the beef broth for vegetable broth. Make sure to use vegan gravy and onion soup mix, too.
  • Lighter Twist: Substitute turkey or chicken meatballs for a lighter version. The gravy will still be just as rich and flavorful!
  • Add Veggies: I’ve tried adding mushrooms and baby carrots to the slow cooker for a little extra nutrition. The mushrooms absorb the gravy beautifully, and the carrots add a slight sweetness.
  • Spicy Kick: If you like a little heat, try adding a dash of hot sauce or some red pepper flakes to the gravy mixture. It’s an unexpected but delicious twist!

Presentation: Making It Look Good

To make this dish look as good as it tastes, I like to serve it over a big bowl of egg noodles, with the rich gravy cascading over the top. A sprinkle of chopped fresh parsley or chives adds a pop of color. If you’re feeling fancy, you can even grate a little Parmesan over the top—why not? Pair it with a side of roasted green beans or a simple salad to round out the meal.

Drink Pairings: What to Sip Alongside

A classic comfort meal like this calls for something equally cozy in your glass. For wine lovers, I’d suggest a medium-bodied red like a Merlot or Cabernet Sauvignon. If beer’s more your speed, go for a brown ale or a stout—something rich and hearty to match the savory gravy. And if you prefer non-alcoholic options, a cold glass of iced tea or a rich root beer would complement the flavors nicely.

Storage and Reheating Tips

Got leftovers? Lucky you! These meatballs store beautifully. Keep them in an airtight container in the fridge for up to 3 days. When reheating, you might find the gravy has thickened up a bit more—just add a splash of beef broth or water to loosen it up as it warms. To reheat, you can microwave individual portions or gently warm the whole batch on the stovetop.

Scaling the Recipe: Feeding a Crowd (or Just Yourself)

This recipe can easily be doubled if you’re feeding a crowd—just make sure your slow cooker is big enough to handle the extra meatballs. On the flip side, if you’re only cooking for one or two people, halve the recipe and you’ll still have plenty for leftovers. One thing I’ve noticed when scaling up is that you may need to add an extra 10-15 minutes to the cooking time, just to ensure everything gets heated through evenly.

Slow Cooker Salisbury Steak Meatball Recipe

Common Questions You Might Have

Can I use homemade meatballs instead of frozen?
Absolutely! Just make sure to brown them first to keep them from falling apart in the slow cooker.

Do I need to thaw the meatballs first?
Nope! Straight from the freezer is the way to go.

What can I serve with these meatballs?
Mashed potatoes and egg noodles are my top picks, but rice or even a side of crusty bread would be delicious.

How can I make the gravy thicker?
If the gravy isn’t thick enough for your taste, just mix up a little more cornstarch slurry and add it in. Give it 10-15 minutes to work its magic!

Can I make this ahead of time?
Definitely! You can prepare everything and refrigerate it overnight, then just pop it in the slow cooker the next day.

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Slow Cooker Salisbury Steak Meatball Recipe

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Easy Salisbury steak meatballs made in the slow cooker! Juicy meatballs smothered in rich gravy, perfect over noodles or mashed potatoes.

  • Total Time: 5 hours 20 minutes
  • Yield: 6-8 servings

Ingredients

Salisbury Steak Meatballs

  • 1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
  • 2 cups reduced-sodium beef broth (see notes)
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce

Cornstarch Slurry

  • 2 tablespoons cornstarch (see notes)
  • 2 tablespoons cold water

Instructions

  • Prep the slow cooker: Give your slow cooker insert a good spray with non-stick cooking spray. This helps make clean-up easier later and ensures nothing sticks.
  • Add the meatballs: Toss your frozen meatballs right into the slow cooker. No need to thaw them—straight from the freezer works just fine. (If you’re using homemade, uncooked meatballs, you might want to brown them first.)
  • Whisk the sauce: In a bowl, combine the beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Whisk it all together until it’s smooth and well-blended. Pour this delicious concoction over the meatballs.
  • Cook low and slow: Pop the lid on the slow cooker and let it cook on LOW for 5-6 hours. This gives the meatballs time to soak up all that flavorful sauce.
  • Thicken the gravy: After 5-6 hours, mix the cornstarch and cold water together in a small bowl to form a slurry. Stir this into the slow cooker and let it cook for another 10 minutes or so until the sauce has thickened to your liking.
  • Serve: Spoon those glorious meatballs and gravy over some buttery egg noodles or creamy mashed potatoes. Top with a sprinkle of fresh parsley for a pop of color, and you’re ready to dig in!

Notes

Presentation: Making It Look Good

To make this dish look as good as it tastes, I like to serve it over a big bowl of egg noodles, with the rich gravy cascading over the top. A sprinkle of chopped fresh parsley or chives adds a pop of color. If you’re feeling fancy, you can even grate a little Parmesan over the top—why not? Pair it with a side of roasted green beans or a simple salad to round out the meal.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 5 hours 10 minutes
  • Category: Dinner

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