What kind of frozen meatballs work best for Slow Cooker Salisbury Steak Meatballs?

You can use any type of frozen meatballs for this recipe, including classic beef, turkey, Italian, or homestyle varieties. Aim for about 26 ounces or 25-30 meatballs. Choose meatballs that are roughly uniform in size for even cooking. Avoid pre-cooked or heavily seasoned meatballs if you want the classic Salisbury steak flavor.

Do I need to thaw the meatballs before adding them to the slow cooker?

No thawing is necessary. You can add the frozen meatballs directly to the slow cooker. Cooking them from frozen saves time and prevents overcooking. Just make sure to adjust cooking time as needed until the meatballs are heated through and tender.

Can I use homemade Salisbury steak meatballs instead of frozen ones?

Yes, homemade meatballs can be used. Prepare your favorite Salisbury steak meatball recipe, making sure they are about the same size as store-bought meatballs, approximately 1-1.5 inches in diameter. Use around 30 meatballs for this recipe to maintain proper proportions between meat and sauce.

How do I make the gravy sauce thicker for Salisbury Steak Meatballs?

To thicken the gravy, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir it into the slow cooker sauce during the last 15-20 minutes of cooking. This will create a smooth, thick gravy. If you prefer a thinner sauce, you can skip the cornstarch.

How long should I cook Salisbury Steak Meatballs in a slow cooker?

Cook the meatballs on low heat for 4 to 6 hours or on high heat for 2 to 3 hours. This range ensures the meatballs become tender and allow the flavors in the gravy to develop fully. Avoid lifting the lid frequently, as it can release heat and extend cooking time.

Slow Cooker Salisbury Steak Meatballs Recipe For Easy Meals

Ingredients

– 1 bag (26 oz) frozen meatballs (about 30-35 meatballs), any variety such as homestyle, Italian, or turkey

– 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 and 2 tablespoons cold water for the cornstarch slurry (adjust to 1 tablespoon cornstarch and 1 tablespoon cold water for a thinner gravy)

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Instructions

1-Gather and prepare all ingredients, including the frozen meatballs and mixes, to ensure everything is ready for assembly.

2-Place the frozen meatballs in the slow cooker for even cooking from the start.

3-Add the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce to the slow cooker, stirring gently to combine with the meatballs.

4-Set the slow cooker to low heat and cook for 4 to 6 hours or on high for 2 to 3 hours, allowing the flavors to meld perfectly.

5-In the last 15-20 minutes, prepare and add the cornstarch slurry to thicken the gravy, adjusting as needed for your preferred consistency.

6-Once done, serve the meatballs hot, perhaps over simple sides like dumplings for a complete meal.

Notes

⏳ Using frozen meatballs saves time and simplifies preparation.
🥄 Adjust the cornstarch slurry quantity to control gravy thickness.
🍴 Pair with classic sides like mashed potatoes or steamed vegetables for a complete meal.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook time: 6 to 7 hours (low) or 3 to 4 hours (high)
Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving