Learn how to make easy salisbury steak meatballs right in your slow cooker using a bag of frozen meatballs! These delicious bites cook to perfection directly in their rich gravy and create a wow worthy appetizer or meal.
One thing we always have in our house is a bag of frozen meatballs.
They save me in a pinch time and time again.
But since my kids get tired eating the same thing over and over and over.
So I am constantly coming up with new ways to serve them.
You know, basically tricking them into eating the same thing over and over again.
But no one minds with these salisbury steak meatballs!
They are the farthest thing from spaghetti and meatballs or meatball subs.
Instead they are savory meatball in a thick, brown mushroom gravy just like salisbury steaks!
Ingredients
To make these you’ll need:
- Meatballs– A bag of your favorite brand of frozen beef meatballs. You could also use frozen homemade meatballs.
- Onion– A large yellow onion, peeled and thinly sliced.
- Condensed soup– Beefy mushroom soup. This is one instance that I don’t recommend substituting for another variety.
- Onion mushroom soup mix– The kind in a packet. If you can’t find the onion mushroom variety, regular onion soup mix is fine.
- Beef broth– Again don’t substitute chicken or vegetable broth for this recipe to work the best.
- Steak sauce– A1
- Cornstarch– To thicken the gravy
How to Make
This is the easiest way to get that salisbury steak flavor that you can imagine!
Just stir the meatballs and onions together in the bowl of a slow cook.
Set the slow cooker aside.
Then, whisk together the remaining ingredients except for the cornstarch in a mixing bowl until they are evenly combined.
Pour this mixture evenly out over the meatballs.
Give everything a good stir to combine.
Put the cover on the slow cooker and cook the meatballs on HIGH for 3-4 hours.
About 30 minutes before you are ready to serve the meatballs, remove 1/4 cup of the juice from the crockpot and pour it into a small bowl.
Whisk the cornstarch into the bowl with the juice until smooth and evenly combined.
Stir the mixture back into the crockpot.
Cover the slow cooker again and continue cooking for another half an hour or until the gravy thickens.
Serve and enjoy!
Serving Suggestions
I like to serve these meatballs the way I would serve salisbury steak – over a bed of mashed potatoes or cooked egg noodles.
My kids love eating these by themselves or served like poutine over a bed of fries with melted shredded mozzarella cheese over top.
Either way is delicious!
Storing Leftovers
Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat in the microwave until warm.
Tips and Tricks
- Most of the time, you can swap out any variety of meatball you like be it chicken or turkey or whatever. In this recipe, you want to use beef meatballs so it gives you the most salisbury steak like end result.
- Likewise, I don’t recommend swapping your cream of soup for another variety or using chicken or vegetable broth instead of beef broth.
- If you want to add more veggie action, you could add the presliced mushrooms you can buy in the produce section of the grocery store in the beginning of the cooking process.
Other Recipes Using Frozen Meatballs
Salisbury steak meatballs are easy to make in the slow cooker for a hearty dinner or appetizer everyone loves!
Make them and enjoy!
Looking for other recipes to use up frozen meatballs?
Try these:
- Sheet Pan Gnocchi Bake With Meatballs
- Meatball Vegetable Soup
- Slow Cooker Spaghetti & Meatballs
- Oven Baked Meatball Subs
If you’ve tried these SALISBURY STEAK MEATBALLS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Salisbury Steak Meatballs (Slow Cooker Recipe)
Ingredients
- 1 3 lb bag frozen meatballs
- 1 large yellow onion peeled & thinly sliced
- 2 10.75 oz cans condensed beefy mushroom soup
- 1 pkt onion mushroom soup mix
- 1 1/2 cups beef broth
- 1/4 cup A1 steak sauce
- 2 tbsp cornstarch
Instructions
- Add the meatballs and onions to the bowl of a slow cooker, then stir to combine.1 3 lb bag frozen meatballs, 1 large yellow onion
- In a mixing bowl add the remaining ingredients, except for the cornstarch, then whisk together until evenly combined. Pour the sauce evenly out over the meatballs, then stir to combine.2 10.75 oz cans condensed beefy mushroom soup, 1 pkt onion mushroom soup mix, 1 1/2 cups beef broth, 1/4 cup A1 steak sauce
- Cover & cook on HIGH for 3-4 hours.
- At the last 30 minutes of cook time, removed 1/4 cup of the juice from the crockpot and pour it into a small bowl. Pour the cornstarch into the bowl, and whisk together until smooth and evenly combined. Add the mixture back into the crockpot, stirring to combine. Cover, and continue cooking.2 tbsp cornstarch
- Serve warm over a bed of mashed potatoes, or cooked egg noodles.
Notes
- Most of the time, you can swap out any variety of meatball you like be it chicken or turkey or whatever. In this recipe, you want to use beef meatballs so it gives you the most salisbury steak like end result.
- Likewise, I don't recommend swapping your cream of soup for another variety or using chicken or vegetable broth instead of beef broth.
- If you want to add more veggie action, you could add the presliced mushrooms you can buy in the produce section of the grocery store in the beginning of the cooking process.
Nutrition
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