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Slow Cooker Salisbury Steak Meatballs

A delicious twist on a classic dish, these slow cooker Salisbury steak meatballs are tender and flavorful, bathed in a rich gravy, making it a comforting meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 26 oz frozen meatballs (about 30-35 meatballs, Italian-style recommended) No need to thaw the meatballs before cooking.
  • 2 cups reduced-sodium beef broth Use high-quality beef broth for richer flavor.
  • 1 packet brown gravy mix Ensure it is mixed smoothly.
  • 1 packet onion soup mix Check the label for gluten-free options if necessary.
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch (for slurry) More cornstarch can be added for thicker gravy.
  • 2 tablespoons cold water (for slurry) Should be mixed until silky smooth.

Method
 

Preparation
  1. Place frozen meatballs directly into the slow cooker, arranging them in a single layer when possible for even coating.
  2. In a medium mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until completely smooth with no lumps. Let the mixture sit for 2-3 minutes to fully dissolve the gravy mix.
  3. Pour the gravy mixture over the meatballs and give everything a gentle stir to coat. Cover and cook on low for 4-6 hours, checking at the 4-hour mark.
  4. About 30 minutes before serving, mix the cornstarch and cold water in a small bowl until silky smooth. Stir this slurry into the slow cooker and continue cooking uncovered for the final 30 minutes.
  5. Serve the meatballs over mashed potatoes, rice, or egg noodles, spooning plenty of the rich gravy over the top.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, place cooled meatballs and gravy in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop or in the microwave until warmed through.