Slow Cooker Salisbury Steak Meatballs: Family-Friendly Comfort Recipe
Savor the ultimate comfort food with these Slow Cooker Salisbury Steak Meatballs. Combining tender frozen meatballs with a rich, savory sauce made from reduced-sodium beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce, this easy slow cooker recipe makes a hearty, family-friendly meal perfect for busy weeknights. Simply set it and forget it as the slow cooker melds the flavors together, delivering a satisfying dish that pairs wonderfully with mashed potatoes or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: Serves 6 to 8
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meatballs
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
Sauce
- 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
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the sauce: In a medium bowl, combine the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Whisk together until the dry seasoning packets are fully dissolved and the sauce is smooth.
- Add meatballs to slow cooker: Place the frozen meatballs evenly in the slow cooker insert, ensuring they are not tightly packed to allow even cooking.
- Pour sauce over meatballs: Carefully pour the prepared sauce mixture over the meatballs, coating them evenly.
- Cook: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the meatballs are heated through and tender.
- Thicken the sauce: About 15 minutes before serving, in a small bowl, mix the cornstarch with cold water to create a slurry. Stir the slurry into the slow cooker, gently mixing it with the sauce and meatballs. Replace the lid and cook uncovered on high for 10-15 minutes until the sauce has thickened to your liking.
- Garnish and serve: Sprinkle chopped fresh parsley over the meatballs for a fresh touch, if desired. Serve hot with your choice of sides such as mashed potatoes, rice, or steamed vegetables.
Notes
- For best results, use frozen meatballs straight from the freezer without thawing.
- You can substitute the beef broth with low-sodium or homemade broth to control salt levels.
- If you prefer a thicker sauce, adjust the cornstarch slurry amount accordingly.
- This recipe is very versatile; add mushrooms or sautéed onions for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.