There’s something magical about walking into the kitchen and smelling dinner already done. These Salisbury Steak Meatballs simmer low and slow, soaking in a rich, savory brown gravy that feels like a warm hug after a long day. They’re cozy, hearty, and so easy to make that you’ll want to keep this one in your regular rotation.
Table of Contents
Why You’ll Love This Recipe
You’ll love how quick and effortless this dish feels. The prep takes only minutes since you use frozen meatballs—no rolling, no mess. Each bite delivers that nostalgic Salisbury steak flavor with tender meatballs and a deep, beefy gravy. It’s family-friendly, slow cooker–easy, and perfect for weeknights when life feels nonstop.
Key Ingredients & Substitutions
Essential Ingredients
- Frozen Meatballs: Use 26 oz. of homestyle or Italian meatballs. They go straight into the slow cooker—no thawing needed.
- Brown Gravy Mix: Two packets create that smooth, velvety gravy we all crave.
- Mushrooms: Add earthy flavor and extra texture.
- Worcestershire Sauce: Brings out the rich umami depth.
- Onion and Garlic Powder: Add balance and flavor to every spoonful.
Optional Add-Ins
Want to make it your own? Add finely diced onions for sweetness. Stir in a can of cream of mushroom soup for extra creamy gravy. Or, at serving time, mix in ½ cup of sour cream for a comforting stroganoff-style twist.
How to Make Salisbury Steak Meatballs (Step-by-Step)
Prepare the Slow Cooker
Add your frozen meatballs right into the slow cooker. Toss in the sliced mushrooms, Worcestershire sauce, onion powder, and garlic powder.
Mix & Pour the Gravy
In a separate bowl, whisk the brown gravy mix with 1½ cups of water until smooth. Then, pour that mixture evenly over the meatballs and mushrooms.
Cook Low and Slow
Set the slow cooker to LOW for 4 hours. As the meatballs cook, the gravy thickens and soaks into every bite. Before serving, give everything a gentle stir.
Serving Suggestions
Serve these Salisbury Steak Meatballs over creamy mashed potatoes made in the Crockpot for the ultimate comfort meal. You can also spoon them over white rice or buttery egg noodles for something classic.
If you’re hosting, keep them warm in the slow cooker and serve as bite-sized appetizers. Or pile them into hoagie rolls, melt cheese on top, and make hearty meatball sandwiches that disappear fast.
For another cozy dinner idea, check out my easy Mississippi pot roast in the Crock Pot or this slow cooker beef stroganoff stew when you want something equally rich and satisfying.
Tips, Variations & Storage
Flavor Boosts
Add diced onions for a little sweetness and texture. Double the gravy ingredients if you love it saucy. You can also stir in a can of cream of mushroom soup for a deeper, silkier gravy.
Storage & Reheating
Let leftovers cool completely, then refrigerate for up to 4 days. Reheat on the stove or microwave until warm. These meatballs also freeze well—store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat slowly for best texture.
FAQ
Can I use homemade meatballs instead of frozen?
Yes, absolutely! Just make sure your homemade meatballs are cooked before adding them to the slow cooker. This recipe was tested with frozen pre-cooked ones, so cooking times remain the same.
How do I thicken the gravy if it’s too thin?
If the gravy feels a bit runny, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the slow cooker near the end of cooking and let it thicken for about 10 minutes.
Can this be made without mushrooms?
Yes! Simply skip the mushrooms or replace them with caramelized onions. The gravy will still taste rich and delicious.
Salisbury Steak Meatballs Recipe Card
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Salisbury Steak Meatballs | Easy, Comforting & Delicious
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
Description
Frozen meatballs slow-cooked in savory brown gravy with mushrooms and seasonings. Comforting main dish that tastes like classic Salisbury steak.
Ingredients
26 oz frozen meatballs, homestyle or Italian
2 cups sliced mushrooms
2 Tbsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1.74 oz brown gravy mix, 2 packets
1 1/2 cups water
Instructions
1. Add frozen meatballs to the slow cooker.
2. Add mushrooms, Worcestershire sauce, onion powder, and garlic powder.
3. In a bowl, whisk together gravy mix and water until smooth.
4. Pour the gravy mixture over the meatballs.
5. Cook on LOW for 4 hours.
6. Stir gently and serve.
Notes
Finely diced onions can be added with the mushrooms.
Double the gravy ingredients or add a can of cream of mushroom soup for extra gravy.
For a stroganoff-style twist, stir in 1/2 cup sour cream at serving.
Frozen meatballs are pre-cooked and safe to heat in the Crockpot.
Serve over mashed potatoes, white rice, or egg noodles.
Keep on warm and serve as appetizers or make hoagie sandwiches with cheese.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 4 to 5 meatballs
- Calories: 269
- Sugar: 1
- Sodium: 573
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0.3
- Protein: 16
- Cholesterol: 66
More Such Recipes
If you enjoyed this, you might also love:
- Cheesy ground beef and potato casserole
- Easy Mississippi pot roast in the Crock Pot
- Slow cooker beef stroganoff stew
Final Thoughts
There’s something so comforting about recipes that cook themselves while you go about your day. These Salisbury Steak Meatballs are one of those set-it-and-forget-it treasures. The flavor is rich, the texture tender, and every spoonful feels like home. Try one of the variations next time and make it your own. You can share your version or tag your creation on Pinterest or Facebook—I’d love to see it!