How long should I cook the meatballs in the Slow Cooker Salisbury Steak Meatballs recipe?

You can cook the meatballs on LOW for about 5–6 hours or on HIGH for about 2–3 hours until they’re warmed through and the gravy has thickened.

Can I use homemade meatballs instead of frozen?

Yes — you can use homemade meatballs, just make sure they’re a similar size and fully cooked so they absorb the gravy without overcooking.

How do I thicken the gravy if it’s too thin?

Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and whisk it into the slow cooker during the last 10–15 minutes of cooking to achieve a velvety sauce.

Is this dish freezer-friendly or suitable for leftovers?

Yes — store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth if needed.

What are good sides to serve with Slow Cooker Salisbury Steak Meatballs?

Serve over mashed potatoes, egg noodles, or rice paired with roasted vegetables or steamed greens so the gravy ties everything together.

Slow Cooker Salisbury Steak Meatballs – Easy, Comforting Family Favorite

Name: Slow Cooker Salisbury Steak Meatballs
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds frozen beef meatballs; 1 medium onion, sliced; 1½ cups sliced mushrooms; 3 cups beef broth; 1 packet brown gravy mix; 1 tablespoon Worcestershire sauce; 1 tablespoon ketchup; 1 teaspoon Dijon mustard; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon black pepper; 2 tablespoons cornstarch; 2 tablespoons water

Description

These Slow Cooker Salisbury Steak Meatballs create a cozy, comforting dinner with tender beef meatballs simmered in a rich mushroom-onion gravy that develops deep flavor over hours. It’s an easy, hands-off meal that delivers classic American comfort with almost no effort.

Ingredients

Scale

2 pounds frozen beef meatballs
1 medium onion, sliced
1½ cups sliced mushrooms
3 cups beef broth
1 packet brown gravy mix
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water

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Instructions

Spray the inside of the slow cooker to prevent sticking.
Add sliced onions and mushrooms to the bottom of the slow cooker.
Place frozen meatballs evenly over the vegetables.
Whisk together beef broth, gravy mix, Worcestershire sauce, ketchup, mustard, garlic powder, onion powder, and black pepper.
Pour the gravy mixture over the meatballs.
Cook on LOW for 5–6 hours or on HIGH for 2–3 hours.
If needed, mix cornstarch and water to create a slurry and stir it into the slow cooker during the last 20 minutes.
Serve over mashed potatoes, egg noodles, or rice.

Notes

You can use homemade meatballs if preferred.
Add red wine or extra mushrooms for deeper flavor.
Leftovers reheat well and can be frozen for up to three months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 4
Sodium: 980
Fat: 24
Saturated Fat: 8
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 22
Fiber: 2
Protein: 25
Cholesterol: 70