Slow Cooker Salisbury Steak Meatballs with Rich Gravy and Zero Fuss

These slow cooker Salisbury steak meatballs are my go-to when I need a hearty, comforting meal without the extra work. Made with frozen meatballs and a rich homemade gravy, they taste like I spent all day in the kitchen—but really, the slow cooker does all the magic. It’s an easy dinner that’s cozy, satisfying, and perfect over mashed potatoes, noodles, or rice.

Why I Love This Recipe

I love this recipe because it’s a total time-saver and still tastes homemade. Frozen meatballs keep things simple, but the from-scratch Salisbury-style gravy gives this dish that classic, savory flavor I grew up loving. It’s one of those “dump and go” recipes that makes my house smell amazing and has everyone asking for seconds. Perfect for busy days, meal prep, or just when I want comfort food without the extra steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 bag (about 24 oz) frozen beef meatballs (fully cooked)

• 1 packet brown gravy mix

• 1 packet onion soup mix

• 2 tablespoons ketchup

• 2 tablespoons Worcestershire sauce

• 2 cups beef broth

• 1 tablespoon cornstarch + 1 tablespoon cold water (optional, for thickening)

• Sliced mushrooms (optional but delicious)

• Fresh parsley for garnish (optional)

Directions

1. I add the frozen meatballs to the bottom of my slow cooker.

2. In a bowl, I whisk together the beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.

3. I pour the sauce mixture over the meatballs, making sure they’re all coated.

4. If I’m using mushrooms, I scatter them over the top.

5. I cover and cook on low for 4–5 hours or high for 2–3 hours, until the meatballs are hot and the sauce is bubbling.

6. If I want the sauce thicker, I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the last 20–30 minutes and let it cook uncovered until thickened.

7. I serve hot over mashed potatoes, egg noodles, or rice, and sprinkle with chopped parsley before serving.

Servings and Timing

This recipe makes about 4 to 6 servings. It only takes about 5 minutes to prep, and then the slow cooker does the rest in 4–5 hours on low or 2–3 hours on high.

Variations

Sometimes I use turkey or chicken meatballs instead of beef, or add sliced onions along with the mushrooms for even more flavor. I’ve also made this dish with a splash of red wine added to the gravy for a deeper, richer flavor. And for a spicy twist, I stir in a dash of hot sauce or crushed red pepper flakes.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat them on the stove or in the microwave. The sauce may thicken more after chilling, so I stir in a little beef broth or water when reheating. This also freezes great—I freeze portions in airtight containers and thaw overnight before reheating.

FAQs

Can I use homemade meatballs?

Yes! I’ve used homemade cooked meatballs before—just make sure they’re fully cooked before adding them to the slow cooker.

Can I use cream of mushroom soup?

You can, but I love how the homemade-style gravy tastes. If I want a shortcut, I sometimes add a can of cream of mushroom to the sauce base for extra creaminess.

How do I keep the sauce from getting too salty?

I use low-sodium beef broth and look for reduced-sodium soup and gravy mixes. Balancing flavors is key since some ingredients can be salty.

Can I double this recipe?

Absolutely. I just make sure my slow cooker can handle the size, and I add a little extra broth if needed to cover everything well.

What sides go best with these meatballs?

Mashed potatoes are my favorite, but they’re also amazing over egg noodles, white rice, or even cauliflower mash for a lighter option.

Conclusion

These slow cooker Salisbury steak meatballs are one of those simple, satisfying meals that never lets me down. The gravy is rich and savory, the meatballs are tender, and the whole dish is perfect for cozy nights or easy entertaining. Whether I’m feeding the family or stocking up on leftovers, this recipe is pure comfort—without the extra work.

Slow Cooker Salisbury Steak Meatballs with Rich Gravy and Zero Fuss

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• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 4–5 hours (low) or 2–3 hours (high)
• Total Time: ~5 hours
• Yield: 4–6 servings
• Category: Main Dish, Slow Cooker Meals, Comfort Food
• Method: Slow Cooker
• Cuisine: American

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Description

These Slow Cooker Salisbury Steak Meatballs are an easy, comforting dinner made with frozen meatballs and a rich homemade-style gravy. Cooked low and slow in a flavorful blend of broth, ketchup, and seasonings, they’re cozy, hearty, and perfect over mashed potatoes, noodles, or rice. It’s the ultimate no-fuss comfort food!

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Ingredients

• 1 (24 oz) bag frozen fully cooked beef meatballs
• 1 packet brown gravy mix
• 1 packet onion soup mix
• 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 2 cups beef broth (low-sodium recommended)
• 1 tbsp cornstarch + 1 tbsp cold water (optional, for thickening)
• 1 cup sliced mushrooms (optional)
• Chopped fresh parsley (optional, for garnish)

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Instructions

1. Add Meatballs: Place frozen meatballs in the bottom of a 4–6 qt slow cooker.

2. Make Sauce: In a bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce.

3. Combine: Pour sauce mixture over meatballs. Add mushrooms on top, if using.

4. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until hot and bubbly.

5. Thicken Sauce (Optional): In the last 20–30 minutes, stir in cornstarch slurry. Cook uncovered until thickened.

6. Serve: Spoon over mashed potatoes, rice, or egg noodles. Garnish with parsley if desired.

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Notes

• Meatball Swap: Use turkey, chicken, or homemade meatballs instead.
• Flavor Boost: Add sautéed onions, red wine, or hot sauce for more depth.
• Creamy Twist: Add a can of cream of mushroom soup for a smoother, richer sauce.