Description
This Slow Cooker Salisbury Steak Meatballs recipe delivers tender meatballs in a rich, flavorful gravy with minimal effort. A family-friendly dish perfect for busy nights, this recipe is customizable and pairs wonderfully with mashed potatoes, noodles, or rice.
Ingredients
Scale
- 2 pounds (32 oz) frozen meatballs
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 packet (1 oz) brown gravy mix
- 1 packet (1 oz) onion soup mix
- 1 cup beef broth
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Slow Cooker: Spray a 6-quart slow cooker with non-stick cooking spray.
- Add Meatballs: Place frozen meatballs in the slow cooker.
- Mix the Sauce: In a bowl, whisk cream of mushroom soup, gravy mix, onion soup mix, beef broth, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Combine Meatballs and Sauce: Pour the sauce over the meatballs, ensuring they’re fully coated.
- Cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours, until meatballs are heated through and sauce is bubbling.
- Serve: Stir gently, then serve over mashed potatoes, noodles, or rice. Garnish with parsley.
Notes
- Homemade Meatballs: Substitute frozen meatballs with homemade ones for a personal touch.
- Vegetable Add-Ins: Add mushrooms or onions for extra flavor.
- Thick Gravy: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes for a thicker sauce.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours on low or 2–3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American