Can I use frozen meatballs for Salisbury steak meatballs in the slow cooker?

Absolutely! Using frozen meatballs is a great shortcut. Just make sure they’re fully cooked meatballs (not raw), and add them directly to the slow cooker. You may need to increase the cooking time by 30–60 minutes to ensure they’re heated through and fully infused with the gravy flavor.

What’s the difference between Salisbury steak and meatballs?

Traditional Salisbury steak is made with seasoned ground beef formed into patties and cooked in gravy. Salisbury steak meatballs are a variation that uses the same flavors but rolls the beef into bite-sized meatballs instead. It’s easier to cook in a slow cooker and perfect for serving over mashed potatoes or noodles.

How do I thicken the gravy in the slow cooker?

If the gravy is too thin at the end of the cook time, you can make a quick cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water). Stir it into the slow cooker about 20–30 minutes before serving, then cover and let it cook until thickened. You can also remove the lid for the last 30 minutes to let some liquid evaporate.

Can I make this recipe ahead of time?

Yes, and it actually tastes even better the next day. You can fully cook the meatballs and gravy, then store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze the cooked meatballs and sauce for up to 2 months

Slow Cooker Salisbury Steak Meatballs: Ultimate Comfort

Ingredients

Scale

1 ½ lbs lean ground beef

½ cup Italian breadcrumbs

1 large egg

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

2 garlic cloves, minced

Salt and pepper to taste

1 ¾ cups beef broth

1 packet brown gravy mix or onion soup mix

1 can (10.5 oz) cream of mushroom soup

Optional: sliced mushrooms or onions

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, combine beef, breadcrumbs, egg, ketchup, Worcestershire sauce, onion powder, garlic, salt, and pepper. Mix well.

2. Form into 1 ½-inch meatballs.

3. Optional: brown the meatballs in a skillet for added flavor.

4. In a separate bowl, whisk together broth, gravy mix, and cream of mushroom soup.

5. Place meatballs in slow cooker and pour gravy mixture on top.

6. Cook on low for 5–6 hours or high for 3–4 hours, until meatballs are fully cooked.

7. Stir gently and serve over mashed potatoes, rice, or noodles.

Notes

Use frozen meatballs for a shortcut, but increase cooking time by 30 minutes.

To thicken gravy, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) 30 minutes before serving.

This dish freezes well! Store in airtight containers for up to 2 months.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 390
Sugar: 3g
Sodium: 850mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 27g
Cholesterol: 110mg