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 time-saver and convenient, but you could also make homemade meatballs if you like. As long as all the ingredients are cooked through before going in the slow cooker, you’re good.
Mushrooms: White button or cremini mushrooms are good choices, but use any kind you like. If you don’t like mushrooms, you can leave them out without changing 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: preheat and prep ingredients
Gather Your Ingredients: Start by gathering all the ingredients - frozen meatballs, mushrooms, Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix – and water. You have everything needed to cook in one place.
Prepare the Mushrooms: If not pre-sliced, use a mandolin to thinly slice the mushrooms. As the mushrooms cook in the slow cooker, they add flavor and texture to the gravy.
Step 2: Set Up the Slow Cooker
Add Meatballs and Mushrooms: Add the frozen meatballs and sliced mushrooms to the slow cooker. 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: Cook on low for 4 to 6 hours for a gradual infusion of flavors, yielding a dish that is tender and rich.
High: For the impatient, 2 to 3 hours on high.
Stir Occasionally: During cooking, if you can, stir the mixture once or twice. This helps coat the gravy evenly onto the meatballs and mushrooms.
Check for Doneness: The meatballs are done when they hit an internal temperature of 165°F (74°C) and are heated through, the mushrooms fully tender and integrated with the sauce.
Step 4: Final Touches
Adjust Seasoning:
Taste the gravy and season with salt and pepper, as needed, to taste.
Serve and Enjoy:
Serve the Salisbury steak meatballs over egg noodles, rice or mashed potatoes for a hearty, homey meal.
Top with fresh chopped parsley if you wish for a pop 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 dish keeps and reheats beautifully, which makes it perfect for leftovers.
Refrigerate: Store leftover in an airtight container in the refrigerator for up to 4 days.
Freezer: The meatballs and sauce can be frozen in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight, then reheat.
Reheat: Warm through in a saucepan over medium heat, stirring occasionally. You might need to add a touch of water to loosen up the sauce as it reheats.
Recipe Variations:
Here are some variations to personalize this dish:
Creamy Salisbury Meatballs: During the last 30 minutes of cooking, stir in 1/2 cup of sour cream or heavy cream for a creamier version.
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 to the slow cooker for additional flavor.
Low-Carb: Omit the gravy mix and thicken with beef broth and a low-carb thickener like xanthan gum.
Extra Veggies: Chopped onions, bell peppers or carrots add flavor and nutrients.
Conclusion:
Slow Cooker Salisbury Steak Meatballs | A warm and comforting dish that is easy to prepare and is full of flavor. With tender meatballs, earthy mushrooms and a rich, savory gravy, this dish is great as a family dinner or in 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.