Tender, flavorful meatballs simmered in a rich brown gravy—this Slow Cooker Salisbury Steak Meatballs recipe is pure comfort food with almost zero effort. Made with frozen meatballs and pantry staples, it’s the perfect no-fuss dinner to serve over mashed potatoes, noodles, or rice.
Why You’ll Love This Recipe
- Quick to prep – Just dump and go!
- Uses frozen meatballs – No need to thaw.
- Rich, homemade-style gravy – Made with seasoning packets and broth.
- Family favorite – Kids and adults love this cozy, satisfying meal.
- Perfect for busy weeknights – Let your Crockpot do the work while you get on with your day.
Ingredients You’ll Need
- Frozen Meatballs (26 oz) – Use your favorite brand (beef, turkey, Italian, or homestyle).
- Beef Broth (2 cups) – Reduced sodium is recommended.
- Brown Gravy Mix (1 packet)
- Onion Soup Mix (1 packet)
- Ketchup (2 tbsp) – Adds sweetness and depth.
- Worcestershire Sauce (1 tbsp) – Adds savory umami flavor.
- Cornstarch + Cold Water – Optional thickener to make the gravy extra luscious.
💡 Tip: Costco’s Kirkland Signature meatballs are highly recommended for size and flavor.
How to Make Slow Cooker Salisbury Meatballs
Step 1 – Spray your Crockpot insert with nonstick spray.
Step 2 – Add the frozen meatballs directly into the slow cooker.
Step 3 – In a mixing bowl, whisk together the beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
Step 4 – Pour the gravy mixture over the meatballs and stir to coat evenly.
Step 5 – Cover and cook on LOW for 5–6 hours.
Step 6 – In a small bowl, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir this into the slow cooker and cook for an additional 10–15 minutes, or until the gravy thickens.
Step 7 – Serve hot over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley if desired.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or on the stovetop with extra gravy.
- Freeze cooked meatballs for up to 1 month. Thaw overnight before reheating.
Serving Suggestions
- Serve over fluffy mashed potatoes or buttery egg noodles.
- Add a simple veggie side like green beans or roasted carrots.
- Top with a sprinkle of fresh parsley for extra flavor and color.
Recipe FAQs
Do I have to thaw the frozen meatballs first?
No! This is a true dump-and-go slow cooker recipe—just add them straight from the freezer.
Can I use homemade meatballs?
Yes, just make sure they’re pre-cooked or baked before adding to the Crockpot.
Can I adjust the thickness of the gravy?
Absolutely. For a thicker gravy, use 2 tbsp cornstarch. For a thinner consistency, use 1 tbsp each of cornstarch and water.
What if I only have full-sodium broth?
You can still use it, but the flavor will be more intense. Consider reducing the amount of seasoning mix slightly or balancing with extra water.
More Easy Meatball Recipes to Try
- BBQ Grape Jelly Meatballs
- Swedish Meatballs with Creamy Gravy
- Sweet and Sour Crockpot Meatballs
- Honey Garlic Slow Cooker Meatballs
Printable Recipe
Slow Cooker Salisbury Steak Meatballs
Prep Time: 5 minutes
Cook Time: 6 hours
Servings: 6
Ingredients
- 1 bag (26 oz) frozen meatballs (about 30–35)
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
Cornstarch Slurry (optional)
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Spray the slow cooker with nonstick spray. Add frozen meatballs.
- In a bowl, whisk broth, gravy mix, soup mix, ketchup, and Worcestershire. Pour over meatballs.
- Cover and cook on LOW for 5–6 hours.
- Mix cornstarch and water; stir into the slow cooker. Cook another 10 minutes until thickened.
- Serve and enjoy!
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