Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs)

I make these slow cooker Salisbury steak meatballs when I want a hearty, comforting dinner with almost no prep work. Juicy meatballs simmer in a rich brown gravy until they’re tender and flavorful, and using frozen meatballs makes this recipe incredibly easy.

Why You’ll Love This Recipe

I love how this meal tastes like classic Salisbury steak but with the convenience of bite-sized meatballs. The slow cooker does all the work, the gravy is rich and savory, and it’s perfect served over mashed potatoes, rice, or noodles. It’s simple, budget-friendly, and family-approved.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs frozen fully cooked meatballs

• 1 medium onion, thinly sliced

• 2 cups beef broth

• 2 tbsp Worcestershire sauce

• 1 tbsp ketchup

• 1 tsp Dijon mustard

• 1 tsp garlic powder

• 1 tsp onion powder

• ¼ tsp black pepper

• 2 tbsp cornstarch + 2 tbsp water (for thickening)

• Optional garnish: fresh parsley

Directions

1. I place the frozen meatballs in the bottom of the slow cooker.

2. I add the sliced onion over the top.

3. In a medium bowl, I whisk together beef broth, Worcestershire sauce, ketchup, mustard, garlic powder, onion powder, and pepper.

4. I pour the mixture over the meatballs and onions.

5. I cover and cook on low for 4–5 hours or high for 2–3 hours.

6. About 20 minutes before serving, I stir the cornstarch and water together, then mix it into the sauce. I cover and cook until the gravy thickens.

7. I serve the meatballs and gravy hot, garnished with parsley if desired.

Servings and timing

• Servings: I usually get 6–8 servings.

• Timing: Prep time is about 5 minutes, cook time is 4–5 hours on low or 2–3 hours on high, so total time depends on the setting.

Variations

• I sometimes add sliced mushrooms for extra flavor and texture.

• For a tangier gravy, I add a splash of red wine or balsamic vinegar.

• I’ve made it with turkey or chicken meatballs for a lighter version.

• Adding a pinch of smoked paprika gives the gravy a subtle depth.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months. To reheat, I warm the meatballs and gravy together in a saucepan over medium heat or in the microwave until hot.

FAQs

Can I use homemade meatballs instead of frozen?

Yes—I just make sure they’re fully cooked before adding them to the slow cooker.

How do I keep the gravy from being too thin?

I thicken it with the cornstarch slurry at the end and let it cook until it reaches the right consistency.

Can I cook this on the stovetop instead?

Absolutely—just simmer everything in a large skillet for 20–25 minutes until heated through, then thicken the sauce.

What sides go best with Salisbury steak meatballs?

Mashed potatoes, egg noodles, or white rice are my go-to choices.

Can I double the recipe?

Yes—just make sure your slow cooker can hold the extra meatballs and sauce.

Conclusion

I enjoy making these slow cooker Salisbury steak meatballs because they’re comforting, flavorful, and incredibly easy thanks to frozen meatballs. It’s a fuss-free recipe that still tastes homemade, making it a favorite for both busy weeknights and cozy Sunday dinners.