Crockpot Salisbury Steak Meatballs
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Published
These Crockpot Salisbury Steak Meatballs are a super cozy no-fuss dinner. Juicy meatballs simmer in a rich onion gravy until they’re fork-tender and packed with flavor. This recipe is perfect for busy nights when you need something hearty, comforting, and family-friendly without much effort. It’s so delish!
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I took my popular Salisbury steak recipe and turned it into this easy slow cooker version, and it’s fantastic too. The crockpot does all the work, and you still get that classic savory flavor. Frozen meatballs simmer low and slow in a rich gravy made with beef broth, onion soup mix, and a splash of Worcestershire, then finished with a cornstarch slurry to thicken everything up. Serve them over creamy mashed potatoes and you’ve got a comforting, hands-off dinner the whole family will ask for again and again.
Helpful Tips
- Frozen meatballs. I love using my homemade Italian meatballs because they have the best flavor, and I always keep a batch in the freezer. That said, this recipe is very flexible. You can use any seasoned frozen meatballs you like. You’ll need about 26 ounces, which comes out to roughly 30–35 meatballs. No need to thaw them first. Just toss the meatballs in the crockpot straight from the freezer and let the slow cooker do the magic.
- Adjust sodium. The broth, gravy mix, and onion soup mix bring big flavor, but they can be salty. I recommend using reduced-sodium beef broth with the standard packets for balance. If you’re very sensitive to sodium, swap in low-sodium gravy or soup mix, but usually the broth adjustment alone is enough.
- Adjust the thickness. If you prefer a thicker gravy, whisk in an extra ½ tbsp of cornstarch mixed with cold water. Add it gradually, stirring well, and give the sauce a few minutes to bubble in the crockpot so it can reach its full thickening power. Keep in mind that the gravy will continue to thicken slightly as it cools, so wait until the very end before deciding if it needs more.
Crockpot Salisbury Steak Meatballs
Equipment
- 6-quart Crockpot
Ingredients
- 30-35 frozen homemade meatballs, (or a 26-oz store-bought bag of frozen meatballs)
- 2 cups reduced-sodium beef broth, (see note)
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Spray the insert of a 6-quart slow cooker with nonstick cooking spray. Dump the frozen meatballs into the slow cooker.
- In a mixing bowl, whisk together the beef broth, brown gravy mix packet, onion soup mix packet, ketchup, and Worcestershire sauce until thoroughly combined. Pour over the frozen meatballs and stir everything until coated.
- Cover with the lid and cook on LOW heat for 5 hours.
- In a small bowl or spouted measuring cup, whisk together the cornstarch and cold water to create a slurry. Stir the mixture into the crockpot and allow it to cook for an additional 10 minutes or until the gravy has thickened.
- Serve the Salisbury steak meatballs over mashed potatoes (or egg noodles), and garnish with chopped parsley.
Video
Notes
- Beef is my top pick for the classic Salisbury flavor, but turkey or even chicken meatballs will also work well.
- For thawed meatballs: Reduce the cook time to about 3–4 hours on LOW.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Crockpot Salisbury Steak Meatballs Step by Step
- Gather all the ingredients together.
- Mix the gravy: In a mixing bowl, whisk together 2 cups reduced-sodium beef broth, 1 packet brown gravy mix, 1 packet onion soup mix, 2 tbsp ketchup, and 1 tbsp Worcestershire sauce until smooth.
- Add the meatballs: Spray the insert of a 6-quart slow cooker with nonstick cooking spray. Add 30–35 frozen meatballs (about a 26-oz. bag) straight into the crockpot. Pour the mixture over the meatballs and stir until they’re well coated.
- Cook low and slow: Cover with the lid and cook on LOW heat for 5 hours. In a small bowl or spouted measuring cup, whisk 1 tbsp cornstarch with 1 tbsp cold water to make a slurry. Stir it into the slow cooker and let cook for an additional 10 minutes, or until the gravy has thickened.
- Serve and enjoy: Serve the Salisbury steak meatballs over mashed potatoes and garnish with chopped parsley if desired. Enjoy!
Serving Suggestions
These Crockpot Salisbury Steak Meatballs are classic comfort food when served over creamy mashed potatoes, but they’re also wonderful with buttered egg noodles, fluffy white rice, or even caramelized onion pasta for a rich, flavorful twist. Pair them with a simple veggie like roasted green beans, steamed broccoli, or a crisp side salad, and add some crusty bread or dinner rolls to soak up the savory gravy.
How to Store Leftovers
Store any leftover Salisbury steak meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of beef broth or water if the gravy has thickened too much.
More Easy Meatball Recipes for Dinner
- Italian Meatballs
- Slow Cooker Cranberry Meatballs
- Meatball and Rice Skillet
- Swedish Meatballs
- Beef Kofta Meatballs
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This recipe is the best. My fussy son said they were “really good”. In fact, he had left overs the next day. I used your meatball recipe, froze them and have meatballs ready for Thanksgiving. Thank you for sharing.
This is a keeper! All four in the family loves it. I put the meatballs in first thing when I woke up and it was ready for lunch after church.
The best recipe in the world. It was super delicious the next night. Thank you for such a wonderful blog with so many yummy recipes.
If the meatballs are not frozen (I am making them the night before and refrigerating) I assume the crock pot time should be adjusted?
Hi Amy – that’s addressed in the note section of the recipe card. Enjoy!
This recipe is fantastic! I’ve already been making your homemade meatballs when I discovered them several months ago (BEST EVER BTW) so I was pretty confident we’d love this dish, and we did. So easy and the gravy is delish. Thanks, Amy! We love your recipes so much.
Love your videos on Facebook and your website is just as wonderful as you are. Thank you for all your insights and wonderful cooking. I can’t wait to make some of your recipes.
Are these meatball already cooked? And then added to the crockpot? Or just formed frozen raw. Thank you for the recipe, I can’t wait to try it. xx
They’re pre-cooked. Enjoy!