If you have a craving for a comforting, hearty dinner that practically cooks itself, then you are going to love this Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe. It combines tender frozen meatballs with a rich, flavorful gravy made from simple pantry staples, slow-cooked to perfection over six hours. The result is a luscious, saucy dish that feels like a warm hug on a plate, perfect for busy weeknights or lazy weekends when you want to come home to a satisfying meal without the fuss.
Ingredients You’ll Need
These ingredients may be straightforward, but each one plays an essential role in building the layers of flavor and texture that make this dish a winner. From the savory meatballs to the tangy ketchup and hearty broth, everything works together beautifully.
- Frozen meatballs (26 oz): The star of the dish—easy, ready-to-go protein that saves prep time.
- Reduced-sodium beef broth (2 cups): Provides a rich, meaty base for your gravy without overpowering saltiness.
- Brown gravy mix (1 packet): Adds that classic, smooth gravy flavor and silky texture.
- Onion soup mix (1 packet): Infuses a savory depth and subtle sweetness from dehydrated onions.
- Ketchup (2 tablespoons): Brings a touch of tang and sweetness to balance the savory elements.
- Worcestershire sauce (1 tablespoon): Offers a complex umami boost for true comfort food vibes.
- Cornstarch (2 tablespoons): Used to thicken the gravy into the perfect consistency.
- Cold water (2 tablespoons): Combines with cornstarch to create a smooth slurry for thickening.
How to Make Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe
Step 1: Prepare the Gravy
Start by whisking together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce in a small bowl. This blend of ingredients is the secret to that wonderfully rich and flavorful sauce that will soak into the meatballs as they slow cook.
Step 2: Add Meatballs to the Slow Cooker
Place the frozen meatballs right into the bottom of the slow cooker—no need to thaw! This convenience is a great time saver, making this recipe ideal for busy days.
Step 3: Pour Gravy Over Meatballs
Evenly pour the gravy mixture over the meatballs, making sure they are thoroughly coated. This step ensures every meatball is infused with that delicious savory sauce as it cooks low and slow.
Step 4: Slow Cook on Low
Cover and set your slow cooker to low, allowing the meatballs and gravy to mingle and cook slowly for 6 hours. This long, gentle cooking process brings the flavors together and heats the meatballs through to tender, juicy perfection.
Step 5: Thicken the Gravy
To finish off the dish, mix the cornstarch with cold water to create a slurry. Stir this into the slow cooker to thicken the sauce, then cover and cook for another 10-15 minutes until the gravy reaches that perfect, luscious consistency you’ll love.
Step 6: Serve and Enjoy
Once your gravy is thick and glossy, your Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe is ready to be enjoyed! Serve the meatballs and gravy over fluffy mashed potatoes, buttered egg noodles, or your favorite rice for a truly comforting meal.
How to Serve Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe
Garnishes
To elevate your presentation and add a fresh kick, try sprinkling freshly chopped parsley or chives over the top. A light dusting of cracked black pepper or a few dashes of smoked paprika can also bring a subtle warmth and color contrast.
Side Dishes
This recipe pairs fantastically with creamy mashed potatoes that soak up every bit of the savory gravy. But don’t stop there—try buttery egg noodles, steamed green beans, or roasted carrots to add color and balance to your plate.
Creative Ways to Present
For a casual gathering, serve the meatballs family-style in the slow cooker right on the table, inviting everyone to dig in. If you want to impress guests, plate the meatballs atop a nest of buttery noodles with a sprinkle of fresh herbs and a side of garlic bread for that restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover meatballs and gravy in an airtight container and refrigerate. They will stay fresh for up to 3-4 days, making for effortless next-day lunches or dinners.
Freezing
If you want to save some for later, this recipe freezes beautifully. Portion the meatballs and gravy into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some space for expansion.
Reheating
To reheat, thaw overnight in the fridge and warm gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions, covered, until heated through, adding a splash of broth or water if the gravy has thickened too much.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! If you prefer homemade meatballs, just brown them first before adding to the slow cooker, then follow the same steps for the gravy and slow cooking. It’s a little extra work, but totally worth it if you want a scratch-made touch.
What if I don’t have onion soup mix?
You can substitute with a mixture of dried onion flakes, garlic powder, and beef bouillon powder to mimic the flavors of onion soup mix. It adds great depth to the gravy without needing a special packet.
Is it possible to make this in an Instant Pot?
Yes! Brown the frozen meatballs on the sauté setting, then add the sauce ingredients and pressure cook on high for about 10 minutes, finishing with the cornstarch slurry to thicken. It speeds up the process when you’re short on time.
Can I use regular beef broth instead of reduced-sodium?
You can, but be cautious when adding salt or gravy mix because regular broth can be quite salty. Adjust seasoning as needed to avoid an overly salty sauce.
How thick should the gravy be when done?
The gravy should coat the back of a spoon nicely and have a smooth, velvety texture that clings to each meatball. If it’s too thin, simply mix a bit more cornstarch with water and cook it a little longer until perfect.
Final Thoughts
This Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe truly brings together convenience and comfort in one delicious, hearty dish. It’s so easy to make but feels like a special meal that everyone will ask for again and again. Whether you’re feeding family on a busy weeknight or entertaining friends, this recipe is sure to warm hearts and fill plates with joy—give it a try and enjoy the cozy goodness!
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Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and flavorful meal using frozen meatballs slow-cooked in a rich, savory brown gravy. Perfect for a hands-off dinner, the meatballs become tender and flavorful with a thickened gravy made from beef broth, brown gravy mix, and onion soup mix, enhanced with ketchup and Worcestershire sauce. Serve over mashed potatoes, rice, or egg noodles for a hearty family-friendly dish.
Ingredients
Meatballs
- 1 bag (26 oz) frozen meatballs (about 30–35 meatballs)
Gravy
- 2 cups reduced-sodium beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Gravy: In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until the mixture is smooth and well combined, forming the base for your savory gravy.
- Slow Cook the Meatballs: Place the frozen meatballs evenly into the slow cooker to ensure they cook uniformly.
- Combine Meatballs and Gravy: Pour the prepared gravy mixture over the meatballs in the slow cooker, making sure each meatball is thoroughly coated.
- Cook: Cover the slow cooker with the lid and cook on low heat for 6 hours, allowing the meatballs to heat through and the flavors to meld together while thickening the sauce naturally.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch and cold water to create a slurry that will help thicken the gravy.
- Thicken the Gravy: After the initial 6 hours, stir the cornstarch slurry into the slow cooker. Replace the lid and cook for an additional 10-15 minutes on low until the gravy thickens to your preferred consistency.
- Serve: Once the gravy is thickened and the meatballs are hot, serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles to enjoy a hearty and delicious meal.
Notes
- Use reduced-sodium beef broth to control salt levels and add a rich flavor to the gravy.
- If the gravy is not thickening to your liking, you can add an additional tablespoon of cornstarch mixed with cold water and cook for a few minutes longer.
- Make sure to stir the slurry in well to avoid lumps when thickening the gravy.
- This recipe can be doubled easily to feed a larger crowd by adjusting the ingredients and cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
