These Salisbury steak meatballs are super easy to make, using frozen meatballs from the grocery store and a rich, homemade gravy. Slow cooking it all with sliced mushrooms and old-school seasonings gives the dish a deep flavor, which is perfect served over egg noodles, rice or mashed potatoes. The slow cooker takes care of your busy days, and the final result is sure to be a hit, adding warmth and coziness to your meal! Dig in to this rustic, flavor-packed version of Salisbury steak with minimal prep and top flavor!
Why You’ll Love This Recipe:
Zero Work Prep: You’re using frozen meatballs — you don’t even have to cook them first — and a slow cooker, which means the prep takes no time and the cooking is hands-free effort.
Deep, Comforting Flavor: Savory gravy, mushrooms and Worcestershire sauce work together to develop deep, comforting flavors.
Mold into a brown sauce to serve over noodles, rice, or mashed potatoes; you can have them as is too and it would be delicious as well.
Family-Style: It’s a hat trick of crowd-pleasing, easy to amp up with more seasonings or veggies.
Key Ingredients:
Frozen meatballs: This is a shortcut and convenient to do, but you could also make homemade meatballs if you want. As long as everything gets properly cooked through before it hits the slow cooker, you’re fine.
Mushrooms: White button or cremini mushrooms are great choices, but you can use any kind you prefer. If you’re not a fan of mushrooms, omit them, no problem with the recipe.
Gravy Mix: You can use any brown gravy mix you like as a base, especially for the time when a thickened sauce is required. If you want to watch your salt intake, look for low-sodium gravy mix.
Worcestershire Sauce: Provides depth and an umami flavor to the gravy, giving it a Salisbury steak-like taste.
Ingredient list with measurements and directions is found in the recipe card below
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Instructions
Step 1: Heat up and prepare ingredients
1) Gather Your Ingredients: First off gather your frozen meatballs, mushrooms, Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix and water You have everything you need to cook all in one place.
Prepare the Mushrooms: If using whole mushrooms, thinly slice using a mandolin. The mushrooms all cook down in the slow cooker, imparting flavor and texture to the gravy.
Step 2: Build the Slow Cooker
Frozen meatballs and mushrooms– Add in the frozen meatballs and sliced mushrooms. The mushrooms will give it an earthy richness you wouldn’t find with frozen meatballs, which save on prep time.
Prepare the Sauce Mixture:
In a medium bowl, combine 1-2 tablespoons Worcestershire sauce, 1 teaspoon powdered onion, 1 teaspoon powdered garlic, 1 packet brown gravy mix, and 2 cups water.
Whisk to combine until the gravy mix is combined and smooth.
Pour Sauce Over Meatballs:
Drizzle the prepared sauce over the meatballs and mushrooms.
Carefully mix to combine ingredients with sauce. This allows the flavors to meld beautifully while cooking.
Step 3: Cook the Meatballs
Set the Slow Cooker:
Low Setting: For a slow melding of flavors, cook on low for 4 to 6 hours and tender, flavor-packed meat.
High: about 2 to 3 hours on high if you’re pressed for time.
Give It a Stir Once in a While: If you can, while it’s cooking, give it a stir once or twice. This helps to cover the gravy evenly on meatballs along with mushrooms.
Check Doneness: The meatballs are done when they reach an internal temperature of 165°F (74°C) and they’re heated through, the mushrooms fully tender and incorporated into the sauce.
Step 4: Final Touches
Adjust Seasoning:
Taste the gravy; you can adjust the salt and pepper to your taste.
Serve and Enjoy:
For a hearty, homey meal, serve the Salisbury steak meatballs on top of egg noodles, rice or mashed potatoes.
Adorn with fresh chopped parsley if you want a burst of color and freshness.
Serving Suggestions:
Salisbury steak meatballs go with most sides for a complete hearty meal. Here are a few serving ideas:
Egg noodles: The traditional accompaniment! The wide noodles absorb the gravy nicely.
Mashed Potatoes: Creamy mashed potatoes are a perfect pairing for the savory gravy.
Steamed Rice: For soaking in the sauce, light, fluffy rice is a perfect choice.
Roasted Vegetables: Make some roasted carrots, green beans, Brussels sprouts or another vegetable (like roasted ratatouille) for a contrasting texture.
Crusty Bread: A piece of warm crusty bread on the side makes a good vehicle for mopping up that delicious gravy.
Storage and Reheating Tips:
This recipe is perfect for leftovers, since it freezes well, reheats and maintains its delicious taste.
To Refrigerate: Store any leftovers in an airtight container and refrigerate for up 4 days.
To Freeze: In an airtight freezer-safe container, freeze the meatballs and sauce together for up to 3 months. When it’s time to indulge again, defrost the container overnight in the fridge then reheat it.
To Reheat: Add the meatballs and sauce to a saucepan and warm gently over medium heat, stirring occasionally. You might also want to toss in a splash of water to thin out the sauce and keep it from getting too thick while it warms.
Recipe Variations:
Here are a few variations to make this dish your own:
Creamy Salisbury Meatballs: For a creamier version, stir in 1/2 cup of sour cream or heavy cream during the last 30 minutes of cooking.
Italian Twist: Stir in about a can of diced tomatoes and some Italian seasoning for a cozier flavor profile.
Herb-Infused: Toss in a sprig of fresh thyme or rosemary into the slow cooker for a flavor boost.
Low-Carb: Omit the gravy mix and thicken with beef broth and a low carb thickening agent such as xanthan gum.
Extra Veggies: Chopped onions, bell peppers or carrots for flavor and nutrients
Conclusion:
Slow Cooker Salisbury Steak Meatballs | So comforting, very big batch and full of flavor. With tender meatballs, hearty mushrooms and a dark, unctuous gravy, it’s a go-to family dinner 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.