Salisbury Steak Meatballs
A cozy, hands-off slow cooker recipe that transforms frozen meatballs into a comforting dish served over creamy mashed potatoes.
Ingredients
Main Ingredients
- 1 to 2 pounds frozen meatballs (beef or mixed beef/) No need to thaw.
- 2 packets seasoning mix (such as gravy or onion soup mix) For lower sodium, substitute one packet with 1 tablespoon Worcestershire + 1 teaspoon onion powder.
- 2 cups beef broth Use low-sodium if mix is salty.
- Mashed potatoes for serving homemade or store-bought instant
Optional Add-ins
- 1 small onion, thinly sliced Sauté lightly for extra depth.
- 1 to 2 tablespoons cornstarch mixed with cold water For thickening at the end.
- 1 splash heavy cream or sour cream For a silkier sauce.
Instructions
Preparation
- Place the frozen meatballs in an even layer in the slow cooker. No thawing required.
- In a medium bowl, whisk the two seasoning packets into the beef broth until fully dissolved. Taste briefly — if it seems very salty, add a splash more broth.
- Pour the seasoned broth over the meatballs, covering them as much as possible. Give the cooker a gentle shake to settle everything.
Cooking
- Cook on LOW for 6–8 hours, on HIGH for 3–4 hours, until meatballs are heated through and the sauce has slightly thickened.
- If you prefer a thicker gravy, ladle a cup of the hot cooking liquid into a small bowl, whisk in 1–2 teaspoons cornstarch, then return the slurry to the slow cooker and cook for another 10–15 minutes.
- Serve the meatballs and gravy over a bed of warm mashed potatoes. Garnish with chopped parsley or a grind of black pepper if desired.
Notes
This recipe is make-ahead friendly, develops flavor when reheated, and can be served over a variety of bases like rice or pasta. Always refrigerate leftovers promptly.