These Salisbury steak meatballs are a breeze to make, using convenient frozen meatballs and a rich, homemade gravy. Slow-cooked with sliced mushrooms and classic seasonings, this dish develops a deep flavor perfect for serving over egg noodles, rice, or mashed potatoes. The slow cooker makes it easy for busy days, while the final product is sure to be a crowd-pleaser, bringing warmth and comfort to any meal. Enjoy this hearty, flavorful twist on Salisbury steak with minimal prep and maximum flavor!
Why You’ll Love This Recipe:
Effortless Preparation: Using frozen meatballs and a slow cooker means minimal prep time and hands-off cooking.
Comforting Flavor: The combination of savory gravy, mushrooms, and Worcestershire sauce brings out deep, comforting flavors.
Versatile Serving Options: Pair these meatballs with noodles, rice, or mashed potatoes, making it perfect for different tastes and dietary needs.
Family-Friendly: It’s a crowd-pleaser that’s easy to customize with additional seasonings or veggies.
Key Ingredients:
Frozen Meatballs: These save time and are convenient, but you can use homemade meatballs if you prefer. Just make sure they’re fully cooked before adding to the slow cooker.
Mushrooms: White button or cremini mushrooms work well, but feel free to use any variety you enjoy. If you’re not a mushroom fan, you can omit them without altering the recipe.
Gravy Mix: Brown gravy mix provides a great base and thickens the sauce to the perfect consistency. Look for low-sodium gravy mix if you prefer to control the salt content.
Worcestershire Sauce: Adds depth and a hint of umami flavor to the gravy, enhancing the Salisbury steak-like taste.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Step 1: Prepare the Ingredients
Gather Your Ingredients: Begin by collecting all necessary ingredients, including frozen meatballs, mushrooms, Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water. Having everything ready ensures a smooth cooking process.
Slice the Mushrooms: If not pre-sliced, thinly slice the mushrooms. The mushrooms will cook down in the slow cooker, adding flavor and texture to the gravy.
Step 2: Assemble the Slow Cooker
Add Meatballs and Mushrooms: Place the frozen meatballs and sliced mushrooms in the slow cooker. Frozen meatballs save prep time, and the mushrooms will add an earthy richness.
Prepare the Sauce Mixture:
In a medium bowl, combine 1-2 tablespoons Worcestershire sauce, 1 teaspoon each of powdered onion and powdered garlic, 1 packet of brown gravy mix, and 2 cups of water.
Whisk the mixture until the gravy mix is fully dissolved, creating a smooth sauce base.
Pour Sauce Over Meatballs:
Pour the prepared sauce over the meatballs and mushrooms.
Gently stir to evenly coat the ingredients with the sauce. This helps the flavors blend together perfectly during cooking.
Step 3: Cook the Meatballs
Set the Slow Cooker:
Low Setting: Cook on low for 4 to 6 hours for a gradual infusion of flavors, resulting in a tender, rich dish.
High Setting: If you’re short on time, cook on high for 2 to 3 hours.
Stir Occasionally: If possible, stir the mixture once or twice during cooking. This helps evenly distribute the gravy over the meatballs and mushrooms.
Check for Doneness: The meatballs are ready when they reach an internal temperature of 165°F (74°C) and are heated through, with the mushrooms fully tender and incorporated into the sauce.
Step 4: Final Touches
Adjust Seasoning:
Taste the gravy and adjust with salt and pepper as needed to suit your preference.
Serve and Enjoy:
Serve the Salisbury steak meatballs over egg noodles, rice, or mashed potatoes for a hearty, comforting meal.
Garnish with chopped fresh parsley if desired, adding a burst of color and freshness to the dish.
Serving Suggestions:
Salisbury steak meatballs pair well with many sides to make a complete, satisfying meal. Here are a few serving ideas:
Egg Noodles: The classic pairing! The wide noodles soak up the gravy beautifully.
Mashed Potatoes: Creamy mashed potatoes complement the savory gravy perfectly.
Steamed Rice: Light, fluffy rice is a great option for soaking up the sauce.
Roasted Vegetables: Serve with roasted carrots, green beans, or Brussels sprouts for added texture and flavor.
Crusty Bread: A slice of warm crusty bread on the side is perfect for mopping up the delicious gravy.
Storage and Reheating Tips:
This dish stores and reheats well, making it ideal for leftovers.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze the meatballs and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally until warmed through. You may need to add a splash of water to loosen the sauce as it reheats.
Recipe Variations:
Try one of these variations to make this dish your own:
Creamy Salisbury Meatballs: Stir in 1/2 cup of sour cream or heavy cream during the last 30 minutes of cooking for a creamy twist.
Italian Twist: Add a can of diced tomatoes and some Italian seasoning for a different flavor profile.
Herb-Infused: Add a sprig of fresh thyme or rosemary to the slow cooker for an extra layer of flavor.
Low-Carb Option: Skip the gravy mix and use beef broth thickened with a low-carb thickener, such as xanthan gum, for a low-carb version.
Add Extra Veggies: Include chopped onions, bell peppers, or carrots for added flavor and nutrients.
Conclusion:
These Slow Cooker Salisbury Steak Meatballs are a warm, comforting dish that’s simple to make and packed with flavor. With tender meatballs, earthy mushrooms, and a rich, savory gravy, this dish is perfect for family dinners or meal prep. Enjoy every comforting bite!
Slow Cooker Salisbury Steak Meatballs
Ingredients
- 1 bag frozen meatballs approx. 25 oz
- 2 tablespoons Worcestershire sauce
- 2 cups mushrooms sliced
- 1.5 cups water
- 1/2 teaspoon powdered onion
- 1/2 teaspoon powdered garlic
- 2 packets brown gravy mix 1.74 ounces total
Instructions
- Gather all ingredients, including frozen meatballs, mushrooms, Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water. If not pre-sliced, thinly slice the mushrooms.
- Place the frozen meatballs and sliced mushrooms in the slow cooker. In a medium bowl, whisk together Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water until smooth. Pour the mixture over the meatballs and mushrooms, stirring to coat.
- Set the slow cooker to low and cook for 4-6 hours, or on high for 2-3 hours, stirring occasionally. The meatballs are ready when they reach 165°F (74°C) and the mushrooms are tender.
- Taste the gravy and adjust seasoning with salt and pepper if desired. Serve over egg noodles, rice, or mashed potatoes, garnishing with chopped fresh parsley if desired.