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–+ servings

Crockpot Salisbury Steak Meatballs

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A plate of mashed potatoes topped with meatballs in brown gravy, garnished with chopped herbs, with a fork on the side.
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Prep Time:5 minutes
Cook Time:8 hours
Total Time:8 hours 5 minutes

Ingredients

  • 1 (28–32 oz) bag frozen homestyle beef meatballs
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 ½ cups beef broth 2 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tbsp yellow or Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • Optional: 1 tbsp cornstarch + 2 tbsp cold water to thicken

Instructions

  • Add frozen meatballs to the bottom of your slow cooker.
  • Add all remaining ingredients (soup, broth, Worcestershire, ketchup, mustard, soy sauce, garlic powder, pepper) directly into the crockpot.
  • Stir everything together until the sauce is smooth and coats the meatballs.
  • Cover and cook: • On Low for 6–8 hours • Or High for 3–4 hours
  • (Optional) To thicken: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 30 minutes and cook on high.

Notes

Optional Variations & Dietary Adaptations

  • Gluten-Free - Use gluten-free meatballs, cream of mushroom soup, and tamari, coconut aminos or Bragg’s liquid aminos instead of soy sauce. Double-check your Worcestershire sauce label.
  • Dairy-Free - Reach for dairy-free/vegan cream of mushroom soup and double check that your meatballs are made without dairy.
  • Different Protein - Feel free to swap in chicken or turkey meatballs for a lighter take.
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Expert Tips & Tricks 

  • Pan Sear For Deeper Flavor. Pan searing your meatballs before loading them into the slow cooker boosts the meaty flavor thanks to the Maillard reaction. While it’s not strictly necessary (unless you’re using homemade meatballs), the extra step will pay massive flavor dividends.
  • Mix Well. Make sure to mix all the gravy ingredients together with the meatballs until the mixture is uniform. This will ensure every meatball gets the same amount of yummy flavor love! If you’re adding the cornstarch slurry at the end, whisk it until no lumps remain. Nobody wants a mouthful of dry powder!
  • Cook Low & Slow. If possible, it’s better to slow cook the Salisbury steak meatballs over 6-8 hours on low than to speed the cook time up by cooking them on high. The results will be more tender, plus the flavor will be richer and more complex.
  • Hold Off On Salt. Soy sauce, Worcestershire sauce, frozen meatballs, and canned soup are all quite salty, so you likely won’t need to add any extra seasoning. Wait till the end to taste and adjust as needed.

How to Serve

These crock pot Salisbury steak meatballs pair beautifully with a variety of classic comfort food sides. For a traditional approach, serve them over a bed of creamy mashed potatoes or buttery egg noodles, allowing the rich, savory gravy to soak into every bite. You can also spoon them over fluffy white rice, cauliflower rice or mashed cauliflower for a lighter option.
Don't forget to add a pop of color and nutrition with steamed green beans, roasted broccoli, or glazed carrots on the side. A simple garden salad with a tangy vinaigrette helps cut through the richness beautifully.
For a more creative presentation, pile them into toasted hoagie rolls or sub buns, top with the luscious gravy, and add a sprinkle of fresh parsley or melted provolone cheese. They also make an excellent appetizer for game day or parties—simply arrange them in a serving dish with toothpicks and let guests help themselves!

Storage & Reheating

  • Refrigeration: Store leftover Salisbury steak meatballs in an airtight container in the refrigerator for up to 3-4 days. Make sure to keep the meatballs submerged in the gravy to prevent them from drying out. 
  • Freezing: For longer storage, these meatballs freeze beautifully for up to 3 months. Allow them to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Portion them into meal-sized servings for easy thawing and reheating. When ready to use, thaw overnight in the refrigerator.
  • Reheating: To reheat refrigerated meatballs, simply transfer them to a saucepan with the gravy and warm over medium-low heat, stirring occasionally, until heated through (about 10-15 minutes). You can also reheat individual portions in the microwave—place the meatballs and gravy in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each, until hot. Add a splash of beef broth or water if the gravy has thickened too much during storage.

Nutrition

Calories: 320kcal

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Servings: 7 servings
Calories: 320kcal
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