The Ultimate Crockpot Salisbury Steak Meatballs (Easy and Foolproof)
Hi, I’m Chef Andrew. If you love rich comfort food but do not want to stand over a stove for hours, these Crockpot Salisbury Steak Meatballs are about to become your new favorite dinner. They bring together the classic flavors of Salisbury steak and the hands-off ease of slow cooking.
Table of Contents
What makes this dish stand out is its deep, savory taste built from simple pantry ingredients. The meatballs soak in a slow-cooked gravy made with beef broth, brown gravy mix, and onion soup mix. Ketchup and Worcestershire sauce bring the flavor up a notch, giving the gravy that classic Salisbury steak richness.
There is no need to brown the meatballs or preheat anything. Just spray your slow cooker, add the frozen meatballs, pour in the gravy mixture, and walk away. A few hours later, dinner is ready. It’s perfect for nights when you want something hearty and homemade without the extra steps.
To thicken the sauce, a quick mix of cornstarch and cold water is all you need. This keeps the gravy smooth and pourable, just right for serving over mashed potatoes or buttered noodles.
If you have ever made meatballs in a crockpot and ended up with bland or watery results, this recipe solves that. It creates bold flavor and perfect texture with very little effort. Whether you are feeding a family or looking for leftovers that reheat beautifully, this one delivers.
Let’s get into the ingredients and steps. You’ll see how fast this dish comes together with no guesswork.
Crockpot Salisbury Steak Meatballs Loved by 1000s
Equipment
- Slow Cooker
- Mixing Bowl
- Whisk
Ingredients
For the Meatballs
- 1 bag frozen meatballs 26 oz, about 30–35 meatballs
For the Gravy
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
For the Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Spray the slow cooker insert with nonstick spray and add frozen meatballs.
- In a bowl, whisk together beef broth, gravy mix, onion soup mix, ketchup, and Worcestershire sauce.
- Pour the mixture over the meatballs. Stir gently to coat.
- Cover and cook on LOW for 5 to 6 hours.
- Mix cornstarch and cold water in a small bowl. Add to crockpot. Stir and cook for 10 more minutes to thicken.
- Serve over mashed potatoes or noodles. Garnish with chopped parsley if desired.
Notes
More Favorites from My Kitchen:
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Or go to my Pinterest.
Why You’ll Love This Recipe “Crockpot Salisbury Steak Meatballs”
This Crockpot Salisbury Steak Meatballs recipe is the definition of comfort made easy. Whether you’re planning dinner for the family or prepping ahead for a busy week, here’s why this one deserves a spot on your go-to list:
- Quick setup with frozen meatballs and pantry staples
- No browning or precooking required
- Thick, flavorful gravy that clings perfectly to meatballs
- Effortless slow cooker process with a rich homemade taste
- Versatile for serving over mashed potatoes, egg noodles, or rice
- Great for make-ahead meals and easy reheating
What truly sets this recipe apart is its smart shortcut ingredients that still deliver deep, savory flavor. The combination of onion soup mix, brown gravy, and Worcestershire sauce simmers into a rich gravy that tastes like it’s been on the stove all day. The ketchup adds just the right amount of sweetness and balance.
This isn’t your average crockpot meatball dish. It’s got body, it’s got flavor, and it’s got that cozy Salisbury steak taste in every bite. The cornstarch slurry lets you control how thick the gravy gets, so whether you prefer it thicker or smoother, the texture is always spot-on.
Most of all, this recipe is built to please. From kids to adults, everyone asks for seconds. It’s warm, filling, and surprisingly easy to pull off, even on a weekday. Once you try it, you’ll want to keep a bag of meatballs in your freezer just to make it again.
Ingredients Needed for Crockpot Salisbury Steak Meatballs
Here’s everything you need to bring these hearty Crockpot Salisbury Steak Meatballs to life. All items are easy to find, and you might already have most in your kitchen.
For the Meatballs and Gravy:
- 1 bag (26 oz) frozen meatballs
Use classic homestyle or any variety you like. No need to thaw. - 2 cups reduced-sodium beef broth
Adds depth without overpowering the flavor. Full-sodium works if preferred. - 1 packet brown gravy mix
Creates that rich, savory base. - 1 packet onion soup mix
Boosts umami and flavor without extra effort. - 2 tablespoons ketchup
Brings a hint of sweetness and richness. - 1 tablespoon Worcestershire sauce
Adds complexity and classic Salisbury steak flavor.
For Thickening the Gravy (Cornstarch Slurry):
- 2 tablespoons cornstarch
Or reduce to 1 tablespoon if you prefer a thinner sauce. - 2 tablespoons cold water
Always mix with cold water for a smooth blend.
These ingredients work together to make a slow-cooked meal that feels like it took all day but comes together with almost zero prep. If you’re watching sodium, you can easily adjust by using low-sodium broth or gravy mix. Want a thicker gravy? Go with the full amount of cornstarch. Prefer something a bit looser? Just cut it in half.
How to Make Crockpot Salisbury Steak Meatballs
Follow these simple steps for a no-fuss dinner that turns frozen meatballs into a comfort food favorite:
- Prep your slow cooker
Lightly spray the inside of your slow cooker insert with nonstick cooking spray. This helps prevent sticking and makes cleanup easier. - Add the meatballs
Pour the frozen meatballs straight into the crockpot. No need to thaw them. They’ll slowly cook and soak up flavor as they heat. - Mix the gravy base
In a medium bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Make sure it’s well blended for a smooth, flavorful gravy. - Combine and start cooking
Pour the prepared sauce over the meatballs in the crockpot. Gently stir to coat all the meatballs evenly. Cover with the lid and cook on LOW for 5 to 6 hours. - Thicken the sauce
When cooking time is done, make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir until smooth. Add the slurry to the crockpot, stir, and let it cook for an additional 10 minutes. The gravy will thicken into a rich, pourable consistency. - Serve and enjoy
Spoon the Salisbury steak meatballs over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley if desired for a fresh finish.
This easy method gives you tender, juicy meatballs in a savory gravy without turning on the oven or stove.
Serving and Storage Tips of Crockpot Salisbury Steak Meatballs
How to Serve:
These Crockpot Salisbury Steak Meatballs shine when served over creamy mashed potatoes, buttery egg noodles, or fluffy white rice. For a classic comfort food plate, pair them with a side of steamed green beans or roasted carrots. The rich gravy coats everything beautifully, making each bite warm and satisfying.
For a slightly lighter twist, serve them with cauliflower mash or a bed of sautéed spinach. You can also offer toasted dinner rolls to soak up the extra gravy.
Storage Tips:
Let leftovers cool before storing. Transfer the meatballs and gravy into an airtight container and refrigerate for up to 5 days. The flavor deepens as it sits, making leftovers just as delicious, if not better.
To freeze, place the cooled meatballs and sauce into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions:
To reheat, place the meatballs and gravy in a covered saucepan over medium heat, stirring occasionally until warmed through. You can also microwave individual portions in a covered dish at medium power, stirring halfway through.
For frozen batches, reheat gently on the stovetop after thawing, or use a slow cooker on low until hot. Always stir occasionally to keep the gravy smooth.
Helpful Notes
- Frozen Meatballs: Use your favorite variety. Homestyle works great, but turkey, Italian-style, or even veggie meatballs can be used. Just make sure you’re using about 26 ounces or 30 to 35 meatballs total.
- No Thaw Needed: There’s no need to thaw your meatballs before cooking. Simply add them straight from the freezer into the slow cooker.
- Gravy Control: For a thicker gravy, use 2 tablespoons of cornstarch and 2 tablespoons of water. If you prefer a thinner, pourable gravy, 1 tablespoon of each works perfectly. Adjust based on your preference.
- Low Sodium Tip: Using reduced-sodium beef broth helps control saltiness, especially if you’re also using full-sodium onion soup and gravy packets. You can mix and match regular and reduced-sodium ingredients to suit your taste.
- Cooking Time: Cooking on LOW for 5 to 6 hours yields the best texture. Avoid using the HIGH setting, as it may overcook the meatballs and reduce the flavor of the gravy.
- Double the Recipe: Need more servings? This recipe doubles easily. Just make sure your slow cooker can handle the volume.
- Meal Prep Friendly: This recipe freezes well, making it a great option for meal prep. Reheat in a saucepan or slow cooker for an easy dinner later in the week.
- Serving Variations: These meatballs are versatile. Try them over mashed cauliflower, cheesy grits, or even in hoagie rolls for a saucy sandwich version.
Conclusion of Crockpot Salisbury Steak Meatballs
There’s something deeply satisfying about a meal that’s both comforting and effortless. These Crockpot Salisbury Steak Meatballs check every box. You get rich, homemade flavor without the need for browning, baking, or babysitting the stove. Just toss in the ingredients, walk away, and return to a meal that’s tender, flavorful, and ready to serve.
The combination of savory gravy, juicy meatballs, and slow-cooked ease makes this a true weeknight hero. Whether you’re feeding a hungry family or prepping ahead for busy days, this recipe delivers consistent results with minimal effort. It’s hearty enough for Sunday dinner but simple enough for Monday night.
What really makes this recipe shine is the smart use of pantry staples. The onion soup mix, gravy packet, and Worcestershire sauce work together to create a sauce that’s bold, well-rounded, and deeply savory. Plus, you can tweak the thickness of the gravy to match your taste by adjusting the cornstarch slurry.
This recipe is ideal for beginners and seasoned home cooks alike. It requires zero chopping, no special tools, and leaves you with very little cleanup. All the satisfaction of slow-cooked comfort food, without the extra work.
If you made this recipe, I’d love to hear about it. Please leave a comment and a star rating to let others know how it turned out for you. Your feedback helps more people discover simple recipes like this one.
Feel free to share your creation on Pinterest or Facebook—snap a photo and show off your plate. Did you use a different kind of meatball or serve it in a unique way? Let us know in the comments. This is a recipe you’ll come back to again and again, and your twist could inspire someone else’s dinner tonight.
Frequently Asked Questions of Crockpot Salisbury Steak Meatballs
How do you know when Crockpot Salisbury Steak Meatballs are done?
The meatballs are fully cooked when they’re hot in the center and the internal temperature reaches 165°F. Since they’re pre-cooked from frozen, the main goal is to heat them thoroughly and let them soak in the flavor of the gravy.
How do you not overcook Crockpot Salisbury Steak Meatballs?
To avoid overcooking, stick to the recommended cook time of 5 to 6 hours on LOW heat. Avoid using the HIGH setting, which can dry out the meatballs and reduce the depth of the sauce.
How do you make meatballs more tender?
The tenderness in this recipe comes from slow cooking and allowing the meatballs to simmer in the gravy. Using homestyle or turkey meatballs can yield a softer bite, and letting them cook gently without stirring too often helps preserve their texture.
Why are my beef meatballs tough?
If the meatballs feel tough, they may have cooked too long or at too high a temperature. Always cook on LOW and avoid overmixing or disturbing them during the cooking process.
How long are Crockpot Salisbury Steak Meatballs good for?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making them even tastier the next day.
How do you know if meatballs are cooked inside?
Insert a meat thermometer into the center of a meatball. If it reads 165°F, they’re ready to serve. You can also slice one in half—if it’s steaming hot and evenly cooked, it’s good to go.