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Slow Cooker Salisbury Steak Meatballs served with gravy and vegetables.

Slow Cooker Salisbury Steak Meatballs

A delicious twist on a classic comfort food dish, combining tender meatballs with rich gravy that simmers to perfection in the slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 26 oz frozen meatballs (about 30-35 meatballs, Italian-style recommended)
Gravy Ingredients
  • 2 cups reduced-sodium beef broth Adjust for sodium preferences.
  • 1 packet brown gravy mix For smooth gravy.
  • 1 packet onion soup mix
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch (for slurry)
  • 2 tablespoons cold water (for slurry)

Method
 

Preparation
  1. Place frozen meatballs directly into the slow cooker. No need to thaw them first. Arrange them in a single layer when possible.
Gravy Mixture
  1. In a medium mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until completely smooth.
  2. Let the mixture sit for 2-3 minutes to fully dissolve the gravy mix.
Cooking
  1. 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.
  2. About 30 minutes before serving, mix the cornstarch and cold water until silky smooth. Stir this slurry into the slow cooker and continue cooking uncovered for the final 30 minutes.
Serving
  1. Serve the meatballs over mashed potatoes, rice, or egg noodles. Spoon plenty of the rich gravy over the top.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Adjust gravy flavor by adding more Worcestershire sauce or using low-sodium broth.