Slow Cooker Salisbury Steak Meatballs Recipe

Frozen meatballs, gravy mix, mushrooms, Worcestershire sauce—this slow cooker Salisbury steak meatballs recipe brings cozy flavor with no effort.

this Recipe

You know that one meal that ends up saving the entire day? For me, it’s these Slow Cooker Salisbury Steak Meatballs. I stumbled on the idea when I was knee-deep in a chaotic Tuesday—kid had practice, emails piling up, laundry that had somehow multiplied, and I realized… I’d forgotten to defrost anything.

Classic.

But then I spotted a bag of frozen meatballs in the freezer—just chilling there, judging me—and it hit me. I remembered a dinner my grandma used to make: Salisbury steak. The kind with rich brown gravy, mushrooms, and that cozy, hug-your-insides flavor. But I also remembered the effort. Browning, sautéing, tending the pan…

Yeah, no thanks.

So I channeled that cozy memory into something way more forgiving: this slow cooker version. No browning. No chopping. Just throw it in and let the house do that “it smells like love” thing while you go about your chaotic life.

And let me tell you—this one works. My husband thought I spent hours on it. I let him believe that.

Why You’ll Love This Slow Cooker Salisbury Steak Meatballs Recipe?

Let’s just start with this: you don’t even have to thaw the meatballs.

Yep. You can go from “what am I feeding everyone tonight?” to “oh my gosh, this is amazing” in five minutes flat. It’s that kind of dish.

And flavor-wise? It’s got everything. Tender, juicy meatballs simmering in a savory brown gravy, earthy mushrooms that soak up all that goodness, and just a hint of tangy richness from Worcestershire sauce. It tastes like you’ve been stirring something on the stove all day, except—you didn’t. You were folding laundry. Or scrolling Instagram. Or honestly, just taking a moment for yourself because you deserve that too.

This is slow cooking at its finest: set it, forget it, pretend you’re a domestic goddess when dinner hits the table.

Ingredient Notes:

Let’s talk ingredients. Not a long list, not a fussy one—but each one’s doing important work.

• Frozen Meatballs – Beef, turkey, chicken, plant-based… honestly, you do you. I used a bag I’d bought on sale and didn’t even think to thaw it. It was perfect.

• Mushrooms – Sliced button mushrooms are great, but if you’ve got baby bellas, go for it. They soak up the gravy like little flavor bombs. My kid swears they “taste like steak” when they’re in this.

• Worcestershire Sauce – This is where that Salisbury flavor magic happens. Don’t skip it. I once used soy sauce in a pinch—not bad, but not quite the same.

• Garlic & Onion Powder – Just enough to give that slow-cooked flavor without actually peeling anything. We love that.

• Brown Gravy Mix + Water – I know, I know. It’s a shortcut. But it WORKS. Stir it smooth before pouring or you’ll get weird little clumps—and nobody wants lumpy gravy surprises.

How To Make Slow Cooker Salisbury Steak Meatballs?

Step 1: Dump those meatballs in the slow cooker.
Seriously. Straight from the freezer. You’re already winning.

Step 2: Layer mushrooms on top.
No need to be precious here. Just scatter them around like you’re casually throwing together a gourmet masterpiece.

Step 3: Drizzle Worcestershire sauce all over.
Try not to sniff it too hard or you’ll get hungry early.

Step 4: Sprinkle on garlic and onion powder.
Eyeball it if you’re feeling chaotic. You’re not measuring for NASA here.

Step 5: Mix up your gravy.
In a bowl (or a big mug, honestly), stir the brown gravy packets with 1½ cups water. Get it smooth. Then pour that golden stuff all over everything.

Step 6: Cook low and slow.
Set it to LOW for 4 hours. Go live your life. Come back to something that smells like Sunday dinner.

Step 7: Stir it all up. Serve. Bask in the praise.
Give it a gentle stir before serving. Spoon over mashed potatoes, rice, noodles… or just eat it out of the crock with a fork. I’m not judging.

Storage Options:

Let’s be real, this usually gets polished off. But if you have extras (lucky you), here’s how to treat them right:

• Fridge: Store in an airtight container for up to 4 days. The gravy thickens a bit but tastes even better the next day.

• Freezer: Yup, you can freeze it! Cool completely, pack into freezer-safe containers, and freeze for up to 2 months. Reheat gently on the stove or microwave with a splash of broth or water.

Variations and Substitutions:

• Homemade Meatballs – Go for it if you’re feeling ambitious. Just cook them first.

• No Mushrooms – You monster. Kidding. Just leave ‘em out or swap for caramelized onions.

• Creamy Version – Add a spoonful of sour cream or splash of cream at the end for a richer, stroganoff-style twist.

• Spicy Kick – A few chili flakes or a dash of hot sauce adds heat that plays surprisingly well with the gravy.

• Vegetarian? – Use plant-based meatballs and mushroom gravy. Still dreamy.

What to Serve with Slow Cooker Salisbury Steak Meatballs?

This recipe is practically begging for a cozy base. Here’s what works best:

• Mashed Potatoes – OBVIOUSLY. Like gravy was made for them.

• Egg Noodles – Think beef stroganoff vibes, but meatballs.

• Rice – Soaks up all the goodness and fills hungry bellies fast.

• Toasted Brioche Buns – Make a Salisbury meatball sandwich. It’s absurd. In the best way.

• Steamed Broccoli or Green Beans – If you want to pretend this is a balanced meal. (It counts.)

Frequently Asked Questions:

Can I cook it on high instead of low?
Yep. Two to 2½ hours on HIGH will do it. But honestly, the flavor’s a little better when it goes low and slow.

Can I use homemade meatballs?
Totally! Just make sure they’re cooked through before they go into the slow cooker.

Can I double the recipe?
Yes! Use a 6-quart slow cooker or larger to make sure there’s enough room for it all to simmer properly.

So there you have it—Slow Cooker Salisbury Steak Meatballs, the dinner that asks nothing of you but gives everything in return. It’s easy, comforting, wildly forgiving, and honestly… kinda magical. You can dress it up, make it ahead, eat it straight out of the pot (I won’t tell).

Give it a shot. And if you make it your own—maybe add cheese, toss in a veggie, or serve it with Texas toast—I definitely want to hear about it.

Let’s keep the gravy train going.

Drop a comment below and tell me how yours turned out—or what weird toppings you added. I’m all ears.

Keep the Flavor Coming – Try These:

Get Cozy with this Delicious Broccoli Cheddar Chicken Pot Pie

Mouthwatering Longhorn Garlic Parmesan Crusted Chicken Recipe

Southern Fried Potatoes And Sausage Recipe

Slow Cooker Salisbury Steak Meatballs Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Visualize the aroma of Slow Cooker Salisbury Steak Meatballs filling your home. Promising a feast that's both cushy and effortlessly sophisticated. Featuring tender, juicy meatballs. And earthy mushrooms. Bathed in a savory sauce. It's the type of recipe that demands less effort. Yet begets the best flavor. Excellent for those days when you desire for the delightful essence of homemade goodness. Without the hassle. Whether it's the happiness of sharing a meal with your loved ones. Or simply appreciating a well-prepared dish.

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8 Servings

Ingredients

1x2x3x

• 26 ounces frozen meatballs no need to defrost
• 2 cups sliced mushrooms
• 2 tablespoons Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1.74 ounces brown gravy mix 2 packets
• 1 ½ cups water

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Instructions

 

1. Put the meatballs into the slow cooker.
2. Layer sliced mushrooms, on top of the meatballs.
3. Evenly drizzle Worcestershire sauce over the mushrooms and meatballs.
4. Sprinkle onion. Garlic powder over everything.
5. In a bowl blend the gravy mix with water until smooth.
6. Pour the gravy mixture over the meatballs and mushrooms, in the cooker.
7. Cook on LOW heat for 4 hours.
8. Mix together the meatballs and gravy before serving.
9. Savor your Salisbury steak meatballs!

Notes

To make these Slow Cooker Salisbury Steak Meatballs gluten-free. You just ought to make exchanges. Start by using gluten-free meatballs. As many brands offer options without breadcrumbs that contain gluten. Then switch out the gravy mix for a gluten-free version. Which you can find in health food aisles or specialty stores. For the same delicious taste without the gluten. Lastly, be conscious of the Worcestershire sauce. Choose a brand that is clearly labeled gluten-free to avoid any barley-derived malt vinegar. By making these modifications. You can savor this dish while dwelling true to your dietary necessities.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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