Slow Cooker Salisbury Steak Meatballs Recipe

If you’re looking for a cozy, comforting meal that practically makes itself, you’re going to fall head over heels for Slow Cooker Salisbury Steak Meatballs. This dish takes the classic Salisbury steak flavors you love and wraps them around tender, juicy meatballs, slow-cooked in a rich, savory gravy. It’s the perfect family-friendly dinner that fills your home with mouthwatering aromas and delivers a plate full of hearty satisfaction. Plus, it’s incredibly easy to pull together, making it an ideal recipe for busy weeknights or casual get-togethers.

Ingredients You’ll Need

The beauty of Slow Cooker Salisbury Steak Meatballs lies in its simplicity — just a handful of ingredients that combine to create big flavor and satisfying texture. Each component plays its part, from the savory meatballs to the rich broth, ensuring a perfect balance of taste and comfort.

• Frozen meatballs (26 oz): These are the star of the dish, providing juicy, tender bites that soak up the delicious gravy.
• Reduced-sodium beef broth (2 cups): Adds a deep, meaty flavor without overpowering, keeping the gravy rich but balanced.
• Brown gravy mix (1 packet): Brings that classic, velvety gravy base quintessential to Salisbury steak dishes.
• Onion soup mix (1 packet): Boosts the savory profile with its blend of onion and seasonings for extra depth.
• Ketchup (2 tablespoons): Offers a subtle tang and sweetness that complements the meat and gravy perfectly.
• Worcestershire sauce (1 tablespoon): Introduces a complex umami punch that truly elevates the meatballs.
• Cornstarch (2 tablespoons): This thickens the gravy, giving it that luscious, smooth consistency you want with each bite.
• Cold water (2 tablespoons): Used to mix with the cornstarch, creating a slurry that prevents lumps in the gravy.

How to Make Slow Cooker Salisbury Steak Meatballs

Step 1: Combine the Beef Broth and Flavor Mixes

Start by pouring the reduced-sodium beef broth into your slow cooker. Add the brown gravy mix and onion soup mix, stirring gently until everything is well combined. This will form the savory base that infuses the meatballs with irresistible flavor as they cook.

Step 2: Add the Meatballs and Sauces

Place the frozen meatballs right into the slow cooker, nestling them in the broth mixture. Drizzle the ketchup and Worcestershire sauce over the top. These two add a subtle tang and depth, making the gravy sing with flavor as it slowly simmers.

Step 3: Cook Low and Slow

Cover the slow cooker and set it to low heat. Let those meatballs cook for about 6 hours — this long, gentle simmer lets the flavors meld beautifully and the meatballs become ultra tender.

Step 4: Thicken the Gravy

In the last 30 minutes of cooking, whisk together the cornstarch and cold water to create a slurry. Stir this into the slow cooker, allowing the gravy to thicken into that perfect, gravy-like consistency that coats every meatball delightfully.

How to Serve Slow Cooker Salisbury Steak Meatballs

Garnishes

Sprinkle chopped fresh parsley or chives over the top just before serving to add a pop of color and a hint of freshness that brightens up the rich dish.

Side Dishes

These meatballs pair wonderfully with creamy mashed potatoes, buttered egg noodles, or even roasted vegetables. Each side helps soak up the luscious gravy, making every bite even more satisfying.

Creative Ways to Present

For a casual twist, serve the Slow Cooker Salisbury Steak Meatballs on toasted sandwich buns for a hearty meatball sub. Or try spooning them over rice or quinoa for a wholesome, grain-forward approach that’s just as comforting.

Make Ahead and Storage

Storing Leftovers

Place any leftover Slow Cooker Salisbury Steak Meatballs in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the next-day meal just as delicious — if not better!

Freezing

You can freeze leftovers by portioning the meatballs and gravy into freezer-safe containers or bags. They will keep well for up to 3 months. Just thaw them overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to heat evenly. If the gravy gets too thick, add a splash of beef broth or water to loosen it back up to that perfect consistency.

FAQs

Can I use fresh meatballs instead of frozen?

Absolutely! Fresh meatballs work just as well and will likely cook a bit faster. Just adjust your slow cooker time accordingly and keep an eye on them to prevent overcooking.

Is it possible to make the gravy from scratch?

Definitely. If you prefer homemade, you can use sautéed onions, beef broth, tomato paste, and seasonings to create your own gravy base instead of the packet mixes.

Can I cook this recipe on high in the slow cooker?

Yes, you can. Just reduce the cooking time to about 3 to 4 hours on high. Keep in mind the meatballs might be less tender than with low and slow cooking.

What else can I add to make it more vegetable-packed?

Feel free to toss in sliced mushrooms, diced carrots, or green beans during the last couple hours of cooking to add nutrition and extra flavor.

How do I make the gravy thicker if it is too thin?

If you find your gravy isn’t as thick as you like, simply add another cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), then cook for an additional 10-15 minutes to thicken.

Final Thoughts

Slow Cooker Salisbury Steak Meatballs truly deliver that warm, comforting feeling we all crave from home-cooked meals. They are effortless to prepare, packed with flavor, and endlessly versatile when it comes to serving. Once you try this recipe, chances are it will become a staple in your meal rotation — a trusty go-to that feels just like a hug on a plate. So go ahead, give it a whirl, and enjoy all the delicious love that slow cooking brings to your table.

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