Slow Cooker Salisbury Steak Meatballs

Simmered to perfection, this Slow Cooker Salisbury Steak Meatballs recipe is comforting and convenient. Using simple ingredients like frozen meatballs and a homemade sauce, this dish is perfect for busy weeknights and is a hearty meal everyone will enjoy.

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Prep Time: 5

Cook Time: 6

Total Time: 6 5

Course: Main Course

Cuisine: American

Keyword: slow cooker salisbury steak meatballs

Servings:

Calories: 30kcal

Ingredients

1 bag of frozen meatballs (26-ounce bag)
2 cups beef broth
1 packet of brown gravy mix
1 packet of onion soup mix
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water

US Customary - Metric

Instructions

Lightly grease the inside of the slow cooker insert with non-stick cooking spray. Transfer the frozen meatballs to the slow cooker.
1 bag of frozen meatballs
In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined. Pour the sauce evenly over the meatballs and gently toss to coat.
2 cups beef broth, 1 packet of brown gravy mix, 1 packet of onion soup mix, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce
Cover the slow cooker with the lid and cook on low heat for 6 hours, stirring occasionally to ensure even cooking.
Once done, create a slurry by mixing the cornstarch and water in a small bowl until smooth. Pour the slurry into the slow cooker and stir well to incorporate and thicken the sauce.
2 tablespoons cornstarch, 2 tablespoons cold water
Serve the meatballs over a bed of creamy mashed potatoes or egg noodles. Optionally, garnish with chopped fresh parsley for added flavor and color.

Notes

Quicker Cooking: Cook on high for 3 hours for a faster meal.
Boosting Flavor: Try sautéing a finely chopped onion or some minced garlic before adding them to the slow cooker for an extra layer of flavor.

Thickening Sauce: If you prefer a thicker sauce, you can increase the amount of cornstarch slurry towards the end of the cooking process. Just remember to stir it well to avoid lumps.

Sauce Variations: Feel free to experiment with other gravy mixes or add a splash of red wine for a richer taste.

Meatballs: While frozen meatballs are super convenient, you can also make your own for a more homemade feel. Just mix ground beef with breadcrumbs, eggs, and spices, form into balls, and brown them slightly before adding to the slow cooker.

Add Vegetables: Mushrooms, carrots, or bell peppers would be great additions. Add them about halfway through cooking so they don’t become too soft.

Herb Toppers: Garnish with fresh chopped herbs like parsley or chives to add a pop of color and freshness right before serving.

Gluten-Free Option: For a gluten-free version, make sure that your meatballs, gravy mix, soup mix, and Worcestershire sauce are gluten-free.

Storage and Reheating

Cooling Down: Always allow your leftovers to cool to room temperature before storing them.

Refrigeration: Place the cooled meatballs and sauce in an airtight container and store them in the fridge. They'll keep well for 3-4 days.

Freezing: These meatballs freeze beautifully. Pack them in airtight containers or heavy-duty freezer bags, and they’ll stay good for up to 3 months. Perfect for those days when you don’t feel like cooking!

Reheating: When you’re ready to enjoy your meatballs again, you can reheat them in the microwave or on the stovetop. If they seem a little dry, adding a splash of beef broth can bring back their moisture and flavor.

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