Go Back

Crockpot Salisbury Steak Meatballs

Print Recipe
A plate of mashed potatoes topped with meatballs in brown gravy, garnished with chopped herbs, with a fork on the side.
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

Q: Can I use homemade meatballs instead of frozen?

A: Yes! Brown them first to help them hold up in the crockpot.

Q: Can I make this gluten-free?

A: Use gluten-free meatballs, cream of mushroom soup, and tamari instead of soy sauce.

Q: How do I store leftovers?

A: Refrigerate in an airtight container for up to 4 days. Freeze up to 2 months.

Q: What can I serve with these meatballs?

A: Mashed potatoes, buttered egg noodles, white rice, or cauliflower mash.

Q: Can I double the recipe?

A: Yes, just make sure your slow cooker can hold everything. Add 30–60 minutes to cook time if doubling.
Servings: 7 servings
Calories: 320kcal