Tender, savory, and smothered in rich gravy, these Slow Cooker Salisbury Steak Meatballs are the ultimate comfort food made easy. Just dump, stir, and let your slow cooker work its magic.
Perfect over mashed potatoes or buttery egg noodles, this cozy meal comes together with minimal prep and delivers bold flavor with every bite.
The Main Players in These Slow Cooker Salisbury Steak Meatballs
- Frozen meatballs (26 oz) – A time-saver that still brings hearty, beefy flavor; the foundation of this no-fuss comfort dish.
- Beef broth (2 cups) – Deepens the savory base and adds a richness that soaks into every bite.
- Brown gravy mix (1 packet) – Instantly thickens and seasons the sauce with classic Salisbury steak flavors.
- Onion soup mix (1 packet) – Brings sweet-savory depth and enhances the meatiness of the dish.
- Ketchup (2 tbsp) – Adds a subtle tang and sweetness that balances the salty, umami-forward base.
- Worcestershire sauce (1 tbsp) – Infuses the gravy with a punch of umami and complex, savory layers.
- Cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) – Ensures the final gravy is velvety and thick enough to cling to every meatball.
Let’s Make It: Slow Cooker Salisbury Steak Meatballs in Action
Start by spraying the slow cooker insert, then toss in your frozen meatballs straight from the bag.
Whisk together beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire in a small bowl. Pour this mixture over the meatballs and stir to coat.
Cover and cook on low for 6 hours, giving an occasional stir when you can. Before serving, thicken the sauce by mixing the cornstarch and cold water into a slurry and stirring it into the slow cooker.
Serve warm over mashed potatoes or noodles for a satisfying, stick-to-your-ribs dinner.
Recipe Tips & Flavor Boosters
For a deeper homemade flavor, you can swap frozen meatballs with freshly made ones using ground beef and diced onions. However, the frozen ones hold up beautifully during the long, slow cook.
Want more veggies? Add sliced mushrooms during the last hour of cooking—they soak up the rich gravy and add another layer of flavor. A dash of garlic powder or fresh cracked pepper also kicks things up a notch.
To keep this meal family-friendly, stick with egg noodles or mashed potatoes, but you could also serve it over rice or even buttery polenta for a comforting twist.
Savvy Storage for Leftovers
Leftovers reheat like a dream and make a perfect lunch the next day. Store the meatballs and gravy in an airtight container in the fridge for up to 4 days.
To freeze, cool completely and portion into freezer-safe bags or containers. Reheat gently on the stovetop or microwave, adding a splash of broth if the sauce thickens too much.
Slow Cooker Salisbury Steak Meatballs
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons ketchup
- 1 bag frozen meatballs 26 oz
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cold water
- 2 cups beef broth
- 1 packet onion soup mix
- 1 packet brown gravy mix
Instructions
- Coat the interior of the slow cooker insert with a non-stick spray, then add the frozen meatballs directly into the base. In a separate mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, Worcestershire sauce, and ketchup until thoroughly blended. Pour this seasoned mixture over the meatballs and stir gently to ensure all are well-coated. Secure the lid on the slow cooker and set it to cook on low for 6 hours, stirring occasionally throughout the cooking process. Once cooking is complete, create a slurry by combining the cornstarch and cold water in a small bowl, stirring until smooth. Incorporate the slurry into the slow cooker, mixing until the sauce thickens and evenly coats the meatballs. Serve immediately over mashed potatoes or egg noodles. For a fresh finish, garnish with chopped parsley if desired.
