Slow Cooker Salisbury Steak Meatballs: Family-Friendly Comfort
Slow Cooker Salisbury Steak Meatballs are a nostalgic twist on a classic dish, providing an easy way to delight the entire family. I can personally vouch for how this simple recipe, filled with savory flavors, transforms your kitchen into a cozy haven. Whether you’re racing home from work or hosting a laid-back family dinner, this comfort food hits all the right notes. Plus, the slow cooker does the heavy lifting, ensuring you can spend more quality time with the people you love.
Why you’ll love this dish
This recipe is everything you could ask for in a family meal: quick preparation, minimal cleanup, and maximum satisfaction. Who wouldn’t appreciate a dish that combines tender meatballs with rich gravy, all while fitting snugly into a budget-friendly category? It’s a perfect solution for those chaotic weeknights when your time is limited but your family’s demands for comfort food are high. Of course, it’s also great for cozy weekends or when everyone’s gathered for a holiday meal.
“This dish has become a staple in our house! The kids love the meatballs and gravy over mashed potatoes—it’s a win for everyone!”
How this recipe comes together
Creating these Slow Cooker Salisbury Steak Meatballs is as easy as it gets! Simply spray your slow cooker, add the frozen meatballs, whip up a flavorful sauce, pour it on top, and let it work its magic. It’s the kind of meal that allows you to forget about dinner and focus on the important things—like family game night or catching up with friends. With a cooking time of 5-6 hours on low, you’ll have plenty of time to run errands or relax at home while the smells of cooking fill the air.
What you’ll need
Here are the key ingredients you’ll need to whip up this delightful dish:
- 1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
- 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
- 2 tablespoons cold water
- Chopped fresh parsley for garnish (optional)
If you’re looking for a lighter version, turkey meatballs can be a great substitute for beef! Just keep in mind that you might need to adjust the cooking time slightly.
Step-by-step instructions
- Begin by spraying the insert of your slow cooker with nonstick cooking spray to prevent sticking.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth and well combined.
- Pour the sauce mixture over the meatballs and gently stir to coat.
- Cover with the lid and cook on LOW for 5-6 hours.
- In a small bowl, mix the cornstarch with cold water to create a slurry.
- Stir the slurry into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
- Serve hot over mashed potatoes or egg noodles, garnished with freshly chopped parsley if desired.
Best ways to enjoy it
Serving these meatballs is where your creativity can shine. For a comforting, classic experience, serve them over creamy mashed potatoes or egg noodles. If you want to elevate the dish, consider adding roasted vegetables on the side for a colorful plate. A simple salad can also complement the meal nicely. Don’t forget to drizzle some of that rich gravy over everything—it’s what makes this dish truly special!
Storage and reheating tips
Leftovers are bound to happen, and you’ll want to store them properly for the best taste later on. Allow the meatballs to cool before transferring them to an airtight container. They can be safely stored in the refrigerator for up to four days. If you’d like to save them for a longer period, freeze the meatballs in a freezer-friendly container for up to three months. When you’re ready to enjoy them again, simply reheat in the microwave or in a saucepan on the stovetop over low heat until warmed through.
Helpful cooking tips
- For maximum flavor, let the meatballs simmer in the gravy for the entire cooking time. The flavors meld, creating a richer sauce.
- Keep an eye on the thickness of your gravy; you can always add a little more broth if it gets too thick.
- If you love spice, consider adding some black pepper or a sprinkle of red pepper flakes to the sauce mixture for an extra kick.
Creative twists
This recipe is versatile! If you like a bit of sweetness, adding a tablespoon of brown sugar to the sauce can enhance its flavor. Want to go for a lighter touch? Substitute half of the beef broth with a vegetable broth. For a unique flavor, consider tossing in some sautéed mushrooms or bell peppers to the sauce for added texture and taste.
Your questions answered
How long does it take to prepare this dish?
Preparation is quick—about 10–15 minutes. After that, the slow cooker handles the rest!Can I substitute for fresh meatballs?
Absolutely! You can use homemade meatballs or fresh ones, but remember to adjust the cooking time as fresh meatballs may take less time to cook.How do I ensure my meatballs are safe to eat when reheating?
Always make sure leftovers are heated to a minimum internal temperature of 165°F (74°C) before consuming, ensuring safety and quality.Is this recipe gluten-free?
To make it gluten-free, look for gluten-free versions of the brown gravy mix and onion soup mix, which are widely available in stores.What can I do if my gravy is too thin?
If your gravy doesn’t thicken, simply mix more cornstarch with cold water and stir it in to thicken it up, allowing it to cook a bit longer.
This recipe for Slow Cooker Salisbury Steak Meatballs is sure to become a beloved addition to your weekly meal rotation. It’s not only easy and convenient but delivers restaurant-quality flavors that will have your family coming back for seconds!
Slow Cooker Salisbury Steak Meatballs
Ingredients
Method
- Spray the insert of your slow cooker with nonstick cooking spray.
- Dump the frozen meatballs directly into the slow cooker insert.
- In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until smooth.
- Pour the sauce mixture over the meatballs and gently stir to coat.
- Cover with the lid and cook on LOW for 5-6 hours.
- In a small bowl, mix the cornstarch with cold water to create a slurry.
- Stir the slurry into the slow cooker and cook for an additional 10 minutes, or until the gravy thickens.
- Serve hot over mashed potatoes or egg noodles, garnished with freshly chopped parsley if desired.
