Description
Slow Cooker Salisbury Steak Meatballs are the perfect blend of convenience and classic comfort. Juicy meatballs simmer in a rich, savory gravy made from beef broth, onion soup mix, and Worcestershire sauce—all in your slow cooker. With minimal prep and maximum flavor, this easy recipe turns frozen meatballs into a hearty, homemade-style dinner that tastes like it’s been simmering on Grandma’s stove all day.
Ingredients
For the Meatballs:
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1 bag (26 oz / 737 g) frozen meatballs (about 30–35 meatballs)
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2 cups (475 ml) reduced-sodium beef broth
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1 packet (1 oz / 28 g) brown gravy mix
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1 packet (1 oz / 28 g) onion soup mix
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2 tbsp (30 ml) ketchup
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1 tbsp (15 ml) Worcestershire sauce
For the Cornstarch Slurry:
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2 tbsp (16 g) cornstarch
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2 tbsp (30 ml) cold water
Instructions
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Prepare the Slow Cooker: Place frozen meatballs into the bowl of your slow cooker.
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Mix the Gravy: In a separate bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
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Combine: Pour the gravy mixture over the meatballs and stir gently to coat.
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Cook: Cover and cook on LOW for 4–6 hours (or HIGH for 2–3 hours) until heated through and tender.
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Thicken the Gravy: In the final 30 minutes, mix cornstarch and cold water to make a slurry. Stir it into the slow cooker and cook uncovered (or with the lid slightly ajar) until the sauce thickens.
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Serve: Spoon over mashed potatoes, rice, or egg noodles. Garnish with parsley if desired.
Notes
Homemade meatballs can be used—brown them first for added flavor.
To enhance richness, add a splash of red wine or a handful of sautéed mushrooms.
If the sauce becomes too thick, stir in extra beef broth.
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Best served with mashed potatoes, noodles, or crusty bread to soak up the gravy.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American