Crockpot Salisbury Steak Meatballs

Bowl of Salisbury steak meatballs served over mashed potatoes, topped with rich brown gravy and fresh parsley.

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Crockpot Salisbury Steak Meatballs

These Crockpot Salisbury Steak Meatballs are tender meatballs slow-cooked in a rich brown gravy. This fuss-free meal is hearty, comforting, family-friendly, and so delicious served over mashed potatoes or egg noodles.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time5

Total Time5 5

Course: dinner

Cuisine: American

Keyword: crockpot salisbury steak meatballs

Servings: servings

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