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Salisbury Meatballs

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🍲 Enjoy the comfort and ease of slow-cooked Salisbury steak meatballs, perfect for a hearty, satisfying meal with minimal effort.
⏲️ This recipe is ideal for busy weeknights, allowing you to come home to tender meatballs in rich, flavorful gravy.

  • Total Time: 6 hours 5 minutes
  • Yield: 30-35 meatballs

Ingredients

– 1 bag (26 ounces) frozen meatballs (approximately 30-35 meatballs; Italian, homestyle, or turkey style)

– 2 cups reduced-sodium beef broth

– 1 packet brown gravy mix

– 1 packet onion soup mix

– 2 tablespoons ketchup

– 1 tablespoon Worcestershire sauce

– 2 tablespoons cornstarch mixed with 2 tablespoons cold water for the slurry (adjustable to 1 tablespoon each for a thinner gravy)

Instructions

Step 1: Prepare Your Slow Cooker Lightly spray the slow cooker insert with nonstick cooking spray to prevent sticking and make cleanup easier. This simple step ensures your meatballs come out perfectly. Then, place the frozen meatballs directly into the slow cooker without thawing them first. This technique, as shared in popular variations, saves time and keeps things hassle-free. No need to worry about extra prep when you’re short on time. It’s one of the reasons this recipe is a hit for students and working professionals.

Step 2: Mix the Sauce In a separate bowl, whisk together 2 cups reduced-sodium beef broth, 1 packet brown gravy mix, 1 packet onion soup mix, 2 tablespoons ketchup, and 1 tablespoon Worcestershire sauce until fully combined. Pour this flavorful mixture over the meatballs in the slow cooker and stir gently to coat them evenly. This step infuses the meatballs with that classic Salisbury taste. For a richer flavor, you can use full-salt broth as a tip from experienced cooks. Stirring ensures every meatball gets a good covering, enhancing the overall dish.

Step 3: Cook the Meatballs Cover the slow cooker and set it to low heat for 5 to 6 hours. This slow simmering allows the flavors to meld beautifully, resulting in tender, juicy meatballs. Once the time is up, prepare the cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl. Stir the slurry into the slow cooker and cover again, cooking for an additional 10 minutes until the gravy thickens. You can adjust the slurry amounts for your preferred consistency, like using 1 tablespoon each for a lighter sauce. This makes the recipe flexible for different palates.

Step 4: Serve and Enjoy Once thickened, serve the meatballs and gravy over mashed potatoes, egg noodles, or cooked white rice. Garnish with chopped parsley if you have it on hand for a fresh touch. This final step turns your efforts into a comforting, complete meal that’s ready to share. Remember, leftovers store well, as mentioned in handy tips, making this ideal for meal prep. If you’re looking for more easy recipes, check out our delicious peach cobbler for another family favorite.

Last Step:

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Notes

⏳ No need to thaw meatballs; add frozen directly to the slow cooker.
πŸ§‚ Use reduced-sodium or full-salt broth depending on your preference.
🌿 Garnish with fresh parsley and consider adding sliced mushrooms or onions for variation.

  • Author: Brandi Oshea
  • Prep Time: 5 minutes
  • Cook Time: 5 hours 10 minutes
  • Category: Main Dish, Comfort Food
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Calories: 366 kcal
  • Sugar: 2 g
  • Sodium: 985 mg
  • Fat: 26 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Carbohydrates: 9 g
  • Fiber: 0.5 g
  • Protein: 22 g
  • Cholesterol: 88 mg