This slow cooker Salisbury steak meatballs recipe is pure comfort food for me. I love how tender, beefy meatballs simmer all day in a rich, savory mushroom gravy, filling my kitchen with the kind of aroma that feels like a warm hug. It’s simple, hearty, and perfect for those days when I want dinner to cook itself.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy and dependable. I can use frozen or homemade meatballs, dump everything into the slow cooker, and let time do the work. The gravy turns thick and flavorful without any extra effort, and the result feels like a classic, home-style meal that everyone enjoys. It’s also great for busy days, family dinners, or even casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 lbs frozen or homemade beef meatballs
1 packet brown gravy mix
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
Directions
I start by placing the meatballs directly into the slow cooker. In a separate bowl, I mix together the brown gravy mix, onion soup mix, and cream of mushroom soup until smooth. I pour this mixture over the meatballs and gently stir so everything is well coated. I cover the slow cooker and cook on low for about 6 hours, stirring once or twice if I can. By the end, the meatballs are tender and the gravy is thick and rich.
Servings And Timing
This recipe makes about 6 servings.
Prep time is around 15 minutes.
Cook time is about 6 hours on low.
Total time comes to roughly 6 hours and 15 minutes.
Variations
Sometimes I add sliced mushrooms for extra texture and flavor. If I want a creamier sauce, I stir in a little sour cream near the end of cooking. I also like serving these meatballs over mashed potatoes, egg noodles, or rice, depending on what I’m in the mood for.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently on the stovetop or in the microwave, stirring occasionally so the gravy heats evenly. If the sauce thickens too much, I add a splash of water or broth.
FAQs
Can I use frozen meatballs?
Yes, I use frozen meatballs all the time in this recipe, and they work perfectly without thawing.
Can I cook this on high instead of low?
I can cook it on high for about 3 to 4 hours, but I prefer low because the flavors develop better.
Do I need to brown the meatballs first?
I don’t brown them for this recipe, especially when using frozen meatballs. The slow cooker handles everything.
What can I serve with Salisbury steak meatballs?
I usually serve them with mashed potatoes, rice, or noodles to soak up all the gravy.
Can I make this recipe ahead of time?
Yes, I often make it ahead and reheat it later. The flavors are even better the next day.
Conclusion
This slow cooker Salisbury steak meatballs recipe is one of my favorite no-fuss meals. I love how simple it is to prepare and how comforting the final dish feels. It’s a reliable, cozy dinner that I can come back to again and again.
These Slow Cooker Salisbury Steak Meatballs are tender, flavorful meatballs simmered in a rich mushroom-onion gravy. With just a few ingredients and minimal prep, they’re perfect for a cozy, no-fuss dinner served over mashed potatoes, noodles, or rice.
Ingredients
1 1/2 lbs frozen or homemade beef meatballs
1 packet brown gravy mix
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
Instructions
Place the meatballs in the bottom of your slow cooker.
In a bowl, whisk together the brown gravy mix, onion soup mix, and cream of mushroom soup until smooth.
Pour the mixture over the meatballs and gently stir to coat.
Cover and cook on low for 6 hours, stirring once or twice if possible.
Serve warm over mashed potatoes, noodles, or rice.
Notes
Add sliced mushrooms for extra texture and flavor.
Stir in a spoonful of sour cream at the end for a creamier gravy.
This dish tastes even better the next day after the flavors have had time to develop.
