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
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away!
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.