“`html
If comfort food had a best friend, it would be the Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe. This dish takes the humble frozen meatball and turns it into a heartwarming, luscious meal, slow-cooked to tender perfection and bathed in a rich, savory gravy that’s bursting with flavor. Whether you’re pressed for time or just craving that cozy, home-cooked feeling, this recipe is like a warm hug on a plate, easy to prepare but absolutely satisfying every single time.
Ingredients You’ll Need
Every ingredient in this recipe has a purpose, combining simple pantry staples that transform frozen meatballs into a meal that tastes like it’s been simmering all day. Each element adds layers of flavor, richness, and the perfect texture to make your slow cooker magic come alive.
- Frozen meatballs (26 oz bag): The star of the dish, convenience meets hearty protein and texture here.
- Reduced-sodium beef broth (2 cups): Provides a deep, savory base for your gravy without overpowering the flavors.
- Brown gravy mix (1 packet): Adds that traditional, silky smooth gravy essence.
- Onion soup mix (1 packet): Infuses the dish with aromatic, slightly sweet onion undertones.
- Ketchup (2 tablespoons): Brings a subtle tang and sweetness that balances the savory notes.
- Worcestershire sauce (1 tablespoon): Delivers a complex umami punch that elevates the whole sauce.
- Cornstarch (2 tablespoons): Essential for thickening the gravy to the perfect consistency.
- Cold water (2 tablespoons): Used to create the cornstarch slurry that thickens the sauce beautifully.
How to Make Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe
Step 1: Prepare the Gravy
Start by whisking together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce in a small bowl. This mixture is the flavorful heart of your sauce, combining savory, sweet, and tangy notes to create the perfect backdrop for your meatballs.
Step 2: Place the Meatballs in the Slow Cooker
Dump the frozen meatballs straight into the slow cooker—no thawing needed! This makes the recipe super convenient and keeps your prep time to a minimum.
Step 3: Add the Gravy Mixture
Pour your prepared gravy over the frozen meatballs, making sure all the meatballs are nicely covered. This ensures every bite gets that lovely, rich saucy coating as they cook together.
Step 4: Slow Cook on Low
Cover your slow cooker and set it to low. Let it work its magic for about 6 hours, gently cooking the meatballs and thickening the sauce into that classic Salisbury steak gravy everyone loves.
Step 5: Thicken the Gravy
Mix the cornstarch with cold water to make a smooth slurry. After the meatballs have cooked, stir this slurry into the slow cooker, then cover and cook for another 10-15 minutes. This step is key to achieving a glossy, thick gravy that clings perfectly to the meatballs.
Step 6: Serve and Enjoy
Once your gravy is perfectly thickened, get ready to dish out a hearty plate of meatballs topped with that irresistible sauce. They are a total crowd-pleaser and perfect for cozy dinners at home.
How to Serve Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and a fresh, herbal note that contrasts beautifully with the rich gravy. A few cracked black peppercorns on top also enhance the depth of flavor.
Side Dishes
This dish shines when paired with creamy mashed potatoes, which soak up every bit of gravy. Alternatively, buttery egg noodles or fluffy white rice make excellent bases to carry the savory meatballs and sauce.
Creative Ways to Present
If you want to turn this traditional dish into something a little different, try serving the meatballs over roasted vegetables or wrapped in a buttery biscuit for a fun twist. You could also build a hearty open-faced sandwich with some crusty bread and a spoonful of gravy for a comforting lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe keeps wonderfully in the fridge for up to 4 days when stored in an airtight container. The flavors meld even more, making for a delicious next-day meal.
Freezing
These meatballs freeze very well. Let the cooked meatballs cool completely, then transfer them into a freezer-safe container or heavy-duty freezer bag. They can be frozen for up to 3 months—perfect for meal prep or busy nights.
Reheating
Reheat leftovers gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. You can add a splash of beef broth or water if the sauce thickened too much. Alternatively, warming in the microwave works well for a quick fix.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! While this Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe is designed for convenience with frozen meatballs, homemade meatballs will work beautifully too. Just make sure they are fully cooked or slightly undercooked before adding to the slow cooker, and adjust cooking time accordingly.
Can I make this recipe on high instead of low?
Yes, you can cook on high for approximately 3 hours, but low and slow yields the most tender and flavorful meatballs with a rich, thick gravy. Keep an eye on the sauce consistency if you use high heat and adjust thickening time as needed.
Is there a gluten-free option for this recipe?
Definitely! Swap out the brown gravy mix and onion soup mix for gluten-free versions, and use gluten-free cornstarch if needed. This simple swap keeps all the delicious flavor without gluten concerns.
What can I use instead of cornstarch to thicken the gravy?
If you don’t have cornstarch on hand, you can use arrowroot powder or flour. If using flour, mix it with a little cold water to make a slurry and stir it in similarly to the cornstarch. Just ensure it cooks a bit longer to eliminate any raw flour taste.
Can this recipe be doubled for a larger group?
Yes, doubling the recipe is straightforward, just make sure your slow cooker is large enough to hold all the meatballs and gravy. Maintain the same cooking time but check to ensure the sauce has thickened well before serving.
Final Thoughts
This Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe is one of those magical dishes that feels like it took hours of love and effort but actually fits perfectly into a busy schedule. The combination of easy frozen meatballs and a savory, thickened gravy makes it impossible not to crave. Give it a try—you’ll likely find it joining your regular rotation as a go-to comfort meal that warms both your kitchen and your heart.
“`
Print
Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Salisbury Steak Meatballs recipe is a convenient and delicious way to enjoy classic Salisbury steak flavors with frozen meatballs. Simmered in a rich and savory gravy made with beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce, these meatballs become tender and flavorful after slow cooking all day. The gravy is thickened at the end for a hearty sauce perfect to serve over mashed potatoes, rice, or egg noodles. Ideal for a comforting weeknight meal that requires minimal prep.
Ingredients
Main Ingredients
- 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
Instructions
- Prepare the Gravy: In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until the mixture is smooth and well combined, creating a flavorful base for the meatballs.
- Slow Cook the Meatballs: Place the frozen meatballs evenly into the slow cooker to ensure consistent cooking and heat distribution.
- Pour Gravy Over Meatballs: Carefully pour the prepared gravy mixture over the meatballs, coating them fully and allowing the flavors to infuse throughout the cooking.
- Cook Low and Slow: Cover the slow cooker and cook on the low setting for 6 hours, allowing the meatballs to heat through and the sauce to develop a deep, hearty flavor.
- Make Cornstarch Slurry: In a small bowl, combine the cornstarch and cold water, stirring until smooth to create a slurry that will thicken the gravy.
- Thicken the Gravy: After 6 hours of cooking, stir the cornstarch slurry into the slow cooker. Cover again and cook for an additional 10-15 minutes until the gravy is thickened to your desired consistency.
- Serve: Once thickened, serve the Salisbury steak meatballs with the rich gravy over mashed potatoes, rice, or egg noodles for a satisfying meal.
Notes
- Be sure to use reduced-sodium beef broth to keep the salt levels balanced in the dish.
- For gluten-free options, verify that the meatballs and gravy mixes are certified gluten free.
- Cooking times may vary slightly depending on your slow cooker model, so check for doneness and gravy consistency before serving.
- Leftover meatballs and gravy can be stored in the refrigerator for up to 3 days.
- Feel free to add sautéed mushrooms or onions to the slow cooker for extra flavor.
