All that savory Salisbury steak with rich gravy without making a single patty or standing over the stove? YES, PLEASE! These slow cooker Salisbury steak meatballs take just 5 minutes of prep to make a cozy, dinner the whole family will love!
All That Gravy, None of the Work!
- No Rolling Meatballs: Frozen meatballs are my favorite shortcut! Just toss them in the slow cooker and let it do the work.
- That Gravy! The combination of beef broth, onion soup mix, and Worcestershire sauce makes the most delicious, savory mushroom gravy.
- Comfort Food Made Easy: All the classic Salisbury steak flavors without making patties or standing over the stove!
Salisbury Steak Meatballs Ingredients
- Frozen Meatballs: Beef meatballs give you that classic Salisbury steak flavor, but turkey works too! If you make your own homemade meatballs, cook them first before adding them to the slow cooker.
- Mushrooms: Baby bella or white mushrooms both work great! If you’re not a fan, you can leave them out.
- Make It Creamy: Stir in a splash of heavy cream at the end for a richer, creamier gravy.
- Watch the Salt: Frozen meatballs and onion soup mix can be salty, so I recommend using low-sodium beef broth.
- Cornstarch Slurry: Mix with water to make a slurry that thickens the gravy so it coats every meatball.
How to Make Slow Cooker Salisbury Steak Meatballs
If you love my Salisbury steak, you’ll love this easy recipe! With just a few minutes of prep, the crockpot does the work. Then serve the meatballs over mashed potatoes, rice, or egg noodles to soak up all that delicious gravy!
- Add the Meatballs: Spray the inside of a slow cooker with nonstick cooking spray. Place the frozen meatballs and sliced mushrooms in the bottom of your slow cooker.
- Gravy Mix: In a medium bowl, whisk together the beef broth, Worcestershire sauce, onion soup mix, and ketchup.
- Slow Cook: Pour the sauce over the meatballs, then cover and cook on HIGH for 2 hours or LOW for 4 hours.
- Thicken the Gravy: Whisk the cornstarch and cold water together in a small bowl, then stir the slurry into the slow cooker and cook until the gravy thickens. Garnish with parsley and serve over mashed potatoes.
Alyssa’s Pro Tip
Check Your Meatballs! Slow cooker times vary, so make sure the frozen meatballs are heated through to 165°F before serving.
Must Have Kitchen Tools
- Slow Cooker: A 4- to 6-quart crockpot works great for cooking the meatballs and gravy.
- Medium Mixing Bowl: For whisking together ingredients.
- Whisk: Helps combine the gravy ingredients and keeps the slurry smooth.
Crockpot Salisbury Steak Meatballs
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Ingredients
- 1 (26-ounce) bag frozen meatballs
- 8 ounces sliced mushrooms
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 (1-ounce) package onion soup mix
- 2 tablespoons ketchup
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
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Place 1 (26-ounce) bag frozen meatballs and 8 ounces sliced mushrooms in the bottom of the crock pot.
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In a medium bowl, whisk together 2 cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 (1-ounce) package onion soup mix, and 2 tablespoons ketchup.
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Pour the broth mixture over the meatballs and cook on HIGH for 2 hours or LOW for 4 hours.
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In a small bowl, add 2 tablespoons cornstarch and 2 tablespoons water, creating a slurry. Stir into the broth and let cook for a few minutes, until thickened.
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Garnish with fresh chopped parsley and serve over mashed potatoes.
Notes
- Refrigerator: Store cooled meatballs and gravy in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stove over medium-low heat or in the microwave until heated through. Add a splash of beef broth if the gravy is too thick.
Nutrition
Let’s Complete the Meal
If you’re looking for an easy Sunday or weeknight dinner, look no further!
