Crockpot Salisbury Steak Meatballs is an easy and comforting dish made with frozen beef meatballs and a rich mushroom gravy, perfect for a family meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:4-5 hours on LOW or 2-3 hours on HIGH
Total Time:4-5 hours 15 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs frozen fully cooked beef meatballs
1 small onion, finely diced
2 garlic cloves, minced
2 cans (10.5 oz each) condensed cream of mushroom soup
1½ cups beef broth
2 tbsp Worcestershire sauce
1 tbsp ketchup
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
1 tsp dried parsley
8 oz fresh mushrooms, sliced
2 tbsp cornstarch
2 tbsp cold water
Instructions
Prepare the crockpot: Lightly grease the inside of a 6-quart slow cooker.
Add the meatballs: Place the frozen cooked beef meatballs in an even layer inside the crockpot.
Add the diced onion, minced garlic, and sliced mushrooms over the meatballs.
Make the gravy: In a bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, onion powder, black pepper, and dried parsley.
Pour the gravy mixture evenly over the meatballs.
Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are heated through and the gravy is flavorful.
Thicken the gravy: In a small bowl, mix cornstarch and cold water until smooth.
Stir the slurry into the crockpot. Cover and cook on HIGH for another 15–20 minutes, until the gravy thickens.
Gently stir the meatballs to coat them in the gravy.
Garnish with fresh parsley and serve warm.
Notes
For a richer flavor, consider using homemade beef broth.
Feel free to add other vegetables like peas or carrots for added nutrition.
Serve over mashed potatoes or rice for a complete meal.