Welcome to your new favorite weeknight dinner! This Slow Cooker Salisbury Steak Meatballs recipe transforms a classic comfort food into an effortless meal. You’ll love these tender meatballs swimming in a rich, savory gravy, all prepared with minimal fuss. Using frozen meatballs makes prep incredibly quick, so you can enjoy a hearty, homemade-tasting dish without the stress.
Table of Contents
Why You’ll Love These Slow Cooker Salisbury Steak Meatballs
This recipe is a true game-changer for busy evenings and hungry families. Get ready to enjoy a delicious meal with minimal effort.
- Effortless “Dump-and-Go” Recipe: Simply combine ingredients in your slow cooker and let it do all the hard work. This makes for super easy prep and cleanup.
- Rich, Savory, Homemade-Tasting Gravy: The combination of beef broth, gravy mix, and onion soup mix creates an incredibly flavorful sauce. It tastes like you spent hours simmering it.
- Comfort Food Classic with a Twist: Salisbury steak, a dish with origins dating back to the Civil War, offers a nostalgic flavor profile. Enjoy all the nostalgic flavors of Salisbury steak in a convenient, meatball form. It is the ultimate feel-good meal.
- Family-Friendly and Customizable: Kids and adults alike will devour these hearty meatballs. You can easily adjust the flavors or add extra vegetables to suit everyone’s preferences.
- Perfect for Busy Weeknights: This Slow Cooker Salisbury Steak Meatballs recipe is designed to fit seamlessly into your schedule. Come home to a delicious, ready-to-eat dinner.
Ingredients
Gather these simple ingredients for your delicious Slow Cooker Salisbury Steak Meatballs:
- 1 bag (26 oz) frozen meatballs (about 30-35 meatballs, beef or homestyle)
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Notes & Substitutions
- Frozen Meatballs: While beef or homestyle meatballs work best, feel free to use Italian-style for a different flavor profile. Turkey meatballs are also an option for a lighter version.
- Beef Broth: Reduced-sodium beef broth gives you more control over the final saltiness of your dish. If you only have regular broth, consider reducing the amount of gravy and soup mix slightly.
- Gravy/Soup Mix: Any brand of brown gravy mix and onion soup mix will work beautifully here. You can also make a homemade version of these mixes if you prefer, adjusting seasonings as needed.
- Ketchup/Worcestershire: These ingredients add depth and a touch of tang, balancing the rich flavors. Adjust the amounts slightly to suit your taste preferences for a personalized touch.
- Cornstarch Slurry: This mixture is crucial for thickening your gravy. Make sure the water is cold to prevent lumps, ensuring a smooth, velvety sauce for your Slow Cooker Salisbury Steak Meatballs.
Equipment
You won’t need much specialized equipment for these fantastic slow cooker Salisbury steak meatballs. These basic kitchen tools will get the job done efficiently.
- 6-quart slow cooker
- Whisk
- Small mixing bowl
- Measuring cups and spoons
Instructions For the Best Salisbury Steak Meatbalss
Prepare these delicious Slow Cooker Salisbury Steak Meatballs with ease by following these step-by-step instructions. This hands-off approach makes dinner incredibly simple.
- Lightly spray the inside of your 6-quart slow cooker insert with nonstick cooking spray. This helps prevent the meatballs from sticking and makes cleanup a breeze.
- Carefully add the entire bag of frozen meatballs directly into the prepared slow cooker insert. There is no need to thaw them beforehand.
- In a separate medium-sized mixing bowl, combine the two cups of reduced-sodium beef broth, one packet of brown gravy mix, one packet of onion soup mix, two tablespoons of ketchup, and one tablespoon of Worcestershire sauce.
- Whisk these ingredients together thoroughly until the gravy and soup mixes are fully dissolved and the mixture is smooth. This ensures a lump-free gravy later.
- Pour the whisked liquid mixture evenly over the frozen meatballs in the slow cooker. Gently stir everything together with a spoon or spatula, ensuring all the meatballs are coated in the savory sauce.
- Place the lid firmly on the slow cooker. Set the cooker to the LOW heat setting and let it cook for approximately 5 to 6 hours. The meatballs will become tender, and the flavors will meld beautifully during this time.
- Once the cooking time is complete, prepare your cornstarch slurry. In a small bowl, combine two tablespoons of cornstarch with two tablespoons of cold water. Whisk this together with a fork until a smooth, lump-free paste forms.
- Carefully remove the lid from the slow cooker. Pour the cornstarch slurry into the simmering gravy with the meatballs. Stir gently to incorporate the slurry throughout the gravy.
- Replace the lid and allow the slow cooker Salisbury steak meatballs to cook for an additional 10 minutes on LOW. The heat will activate the cornstarch, thickening the gravy to a perfect consistency.
- Serve your hot and delicious Slow Cooker Salisbury Steak Meatballs immediately with your favorite side dishes. Garnish with fresh chopped parsley if desired.
Pro Tips & Troubleshooting
These pointers will help you achieve the best possible slow cooker Salisbury steak meatballs every time. A few adjustments can make all the difference.
- Achieving Perfect Gravy: If your gravy isn’t thick enough after 10 minutes, mix another small cornstarch slurry (1 tsp cornstarch with 1 tsp cold water) and stir it in. Continue cooking for 5-10 minutes until it reaches your desired consistency.
- Enhance Flavor: For an extra layer of flavor, sauté sliced mushrooms and onions before adding them to the slow cooker with the meatballs. This gives a delightful richness to the gravy.
- Seasoning Adjustments: Always taste the gravy before serving. Adjust salt and black pepper as needed to suit your preference. Remember, the mixes already contain some sodium.
- Preventing Dry Meatballs: The generous amount of liquid in this recipe helps keep the meatballs moist. Ensure the liquid completely covers the meatballs, especially if using a different size or shape of slow cooker.
Serving Suggestions, Storage & Variations
These slow cooker Salisbury steak meatballs are incredibly versatile. Enjoy them fresh, save for later, or try new twists!
Serving Suggestions
- Serve these delectable meatballs over creamy mashed potatoes for a classic comfort meal.
- Toss them with wide egg noodles to soak up every last drop of the rich gravy.
- Pair with fluffy white rice or your favorite type of pasta for a satisfying dinner.
- Complete the meal with a side of steamed green beans, roasted broccoli, or glazed carrots for added vegetables.
Storage
- Refrigerate: Store any leftover Slow Cooker Salisbury Steak Meatballs and gravy in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze the cooked meatballs and gravy in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Gently reheat leftovers on the stovetop over medium-low heat until warmed through. Alternatively, microwave individual portions until hot.
Variations
- Meatball Varieties: Experiment with different frozen meatball flavors like chicken or turkey for a lighter take. You can also use homemade meatballs if you prefer.
- Flavor Boosters: Add a teaspoon of garlic powder, a dash of smoked paprika, or a splash of your favorite hot sauce to the gravy mix for an extra kick.
- Creamy Gravy: For an even richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or a dollop of sour cream during the last few minutes of cooking.
Nutrition Information
This estimated nutrition information for Slow Cooker Salisbury Steak Meatballs is based on 6 servings.
| Nutrient | Value |
|---|---|
| Calories | 366 kcal |
| Carbohydrates | 9 g |
| Protein | 22 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 12 g |
| Cholesterol | 88 mg |
| Sodium | 985 mg |
| Potassium | 481 mg |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Vitamin A | 37 IU |
| Vitamin C | 2 mg |
| Calcium | 36 mg |
| Iron | 1 mg |
Please note: These nutritional values are estimates and can vary based on specific brands of ingredients used and preparation methods.
Frequently Asked Questions
Do I need to thaw the meatballs?
No, you do not need to thaw the meatballs. This Slow Cooker Salisbury Steak Meatballs recipe uses them straight from the freezer.
Can I use homemade meatballs?
Absolutely! If using homemade meatballs, brown them slightly in a skillet first to add flavor and help them hold their shape. Then add them to the slow cooker as directed.
What if my gravy isn’t thick enough?
If your gravy is too thin, create another small slurry with 1 teaspoon of cornstarch and 1 teaspoon of cold water. Stir it into the slow cooker and cook for another 5-10 minutes until it thickens.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural release, then proceed with the cornstarch slurry to thicken the gravy.
Conclusion
This Slow Cooker Salisbury Steak Meatballs recipe truly delivers on flavor and convenience, making it an ideal choice for any busy evening. You will love how simple it is to achieve such a comforting, homemade-tasting meal with minimal effort. Tender meatballs in a rich, savory gravy are guaranteed to become a family favorite.
We encourage you to try this ultimate slow cooker comfort food soon! Share your experiences in the comments below, and don’t forget to subscribe for more easy, beginner-friendly recipes designed to simplify your cooking journey. Happy cooking!
Slow Cooker Salisbury Steak Meatballs
Ingredients
Equipment
Method
- Spray the inside of a 6-quart slow cooker with nonstick spray.
- Add the frozen meatballs directly into the prepared slow cooker insert.
- In a medium bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the mixture over the meatballs and gently stir to coat all meatballs in the sauce.
- Cover and cook on LOW for 5–6 hours until the meatballs are heated through and tender.
- In a small bowl, whisk together cornstarch and cold water to make a slurry.
- Stir the slurry into the slow cooker and cook uncovered on LOW for 10 more minutes to thicken the gravy.
- Serve warm over mashed potatoes, noodles, or rice. Garnish with parsley if desired.
Nutrition
Notes
- Frozen beef or turkey meatballs both work.
- If gravy is too thin, additional cornstarch slurry may be added to thicken.
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