I absolutely love how this recipe turns simple frozen meatballs into a comforting, satisfying dinner. Using a slow cooker makes everything effortless, and the result is tender, flavorful Salisbury steak-style meatballs in rich mushroom gravy.
Why I’ll Love This Recipe
I’ll love this recipe for its ease and delicious outcome. I only need to throw a few ingredients into the slow cooker, set it, and let it do the work. The gravy simmers into the meatballs, turning them tender and savory, and the aroma that fills the kitchen makes it a winner in my book.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Frozen meatballs
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Beef broth (or stock)
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Cream of mushroom soup
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Onion soup mix (dry)
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Worcestershire sauce
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Sliced mushrooms (optional, but I often add them)
Directions
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I place the frozen meatballs in the bottom of the slow cooker.
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In a bowl, I whisk together the beef broth, cream of mushroom soup, onion soup mix, and Worcestershire sauce (plus the mushrooms, if I’m using them).
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I pour this mixture over the meatballs.
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I cover the slow cooker and cook on low for about 4–6 hours or on high for 2–3 hours, until the meatballs are heated through and the sauce is thickened and bubbling.
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I stir gently before serving to coat each meatball in the delicious gravy.
Servings and timing
If the original recipe didn’t specify, I estimate that this recipe serves about 4 people, depending on how many meatballs I use—typically around 20–24 frozen meatballs.
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Prep time: about 5–10 minutes to dump and mix everything.
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Cook time: 4–6 hours on low or 2–3 hours on high in the slow cooker.
Variations
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I sometimes substitute beef broth with mushroom or vegetable broth for a slightly different flavor.
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For richer gravy, I stir in a splash of heavy cream or sour cream just before serving.
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I can make this gluten-free by using a gluten-free cream of mushroom soup and onion soup mix.
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To add a vegetable boost, I stir in frozen peas or carrots in the last 30 minutes of cooking.
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For a bit of heat, I sprinkle in some red pepper flakes or add a dash of hot sauce.
Storage/reheating
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I let any leftovers cool to room temperature, then store them in an airtight container in the refrigerator for up to 3–4 days.
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To reheat, I pop them back into a saucepan or the slow cooker on low until warmed through, adding a splash of broth if the gravy seems too thick.
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I can also reheat single portions in the microwave—covered and in 30-second increments, stirring in between, until heated evenly.
FAQs
How many meatballs should I use for four servings?
I typically use about 20 to 24 frozen meatballs for four servings, adjusting depending on how hungry everyone is.
Can I use fresh meatballs instead of frozen?
Yes—I can use fresh meatballs too. I’d lower the cooking time slightly and make sure they’re fully cooked before serving.
What can I serve alongside these meatballs?
I like serving them over mashed potatoes, rice, mashed cauliflower, or buttered egg noodles—anything that soaks up the delicious gravy.
Can I make the gravy thicker?
Definitely—I can whisk together a slurry of cornstarch and cold water (about 1 tablespoon of cornstarch with 1–2 tablespoons of water), then stir it into the slow cooker in the last 15–20 minutes to thicken the gravy.
Is it possible to freeze leftovers?
Yes—I freeze cooled leftovers in freezer-safe containers for up to a month. To reheat, I thaw overnight in the fridge, then warm gently on the stovetop or in the slow cooker.
Conclusion
I find this Slow Cooker Salisbury Steak Meatballs recipe to be a lifesaver when I want something hearty, comforting, and effortless. The creamy, savory mushroom gravy combined with tender meatballs always brings me dinner-table satisfaction.
Print
Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs)
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and easy slow cooker recipe that transforms frozen meatballs into tender Salisbury steak-style bites in rich mushroom gravy.
Ingredients
- 20–24 frozen meatballs
- 2 cups beef broth (or stock)
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet onion soup mix (dry)
- 2 tablespoons Worcestershire sauce
- 1 cup sliced mushrooms (optional)
Instructions
- Place frozen meatballs in the bottom of the slow cooker.
- In a bowl, whisk together beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, and mushrooms (if using).
- Pour the mixture over the meatballs.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until meatballs are heated through and sauce is thickened.
- Stir gently before serving to coat meatballs in gravy.
Notes
- Substitute beef broth with mushroom or vegetable broth for a flavor twist.
- For richer gravy, stir in heavy cream or sour cream before serving.
- Make it gluten-free by using gluten-free soup and onion soup mix.
- Add frozen peas or carrots in the last 30 minutes for extra veggies.
- Thicken gravy with a cornstarch slurry in the final 15–20 minutes if desired.
Nutrition
- Serving Size: 5–6 meatballs with gravy
- Calories: 350
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg