Slow Cooker Salisbury Steak Meatballs (Frozen) Recipe

If you’re looking for an easy, comforting weeknight dinner that’s both budget-friendly and family-approved, this Slow Cooker Salisbury Steak Meatballs (Frozen) Recipe is a must-try. With just a few ingredients and minimal prep time, you can create a hearty meal full of rich flavors and tender meatballs, all cooked to perfection in your slow cooker.

Slow Cooker Salisbury Steak Meatballs (Frozen) Recipe

Recipe by Chef Sadat KhizarCourse: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

330

kcal

Slow Cooker Salisbury Steak Meatballs

Ingredients

• 1 (24 oz) bag frozen meatballs

• 1 packet dry onion soup mix

• 1 can (10.5 oz) beef broth

• 1 can (10.5 oz) cream of mushroom soup

• 1 tablespoon Worcestershire sauce

• 1/4 cup water

• 1 tablespoon cornstarch

Directions

• In a bowl, combine the beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, and water. Stir well until fully blended.
• Place the frozen meatballs in the bottom of the slow cooker.
• Pour the sauce mixture over the meatballs, making sure they’re evenly coated.
• Cover the slow cooker and cook on low for 4 hours, or until the meatballs are heated through and tender.
• If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry. Stir it into the sauce during the last 30 minutes of cooking.
• Once cooked, serve the Salisbury steak meatballs over mashed potatoes, rice, or noodles for a complete meal. Enjoy!

Recipe Video

Serving Suggestions

These Salisbury steak meatballs are perfect served over creamy mashed potatoes, buttered egg noodles, or fluffy white rice to soak up all that delicious gravy. Add a side of steamed green beans, roasted carrots, or a crisp garden salad to round out the meal. For extra comfort food vibes, serve with warm dinner rolls or cornbread.

Savings Suggestions

To keep costs down, use store-brand frozen meatballs and canned cream of mushroom soup. Buying onions, mushrooms, and seasonings in bulk can also help lower expenses. This recipe is great for meal prepping—double the batch and freeze leftovers for future quick dinners, saving you both time and money.

FAQs

Can I use homemade meatballs instead of frozen?
Yes, but make sure they’re fully cooked before adding them to the slow cooker to maintain the proper cooking time.

Do I need to thaw the frozen meatballs first?
Nope! You can add them straight from the freezer—just make sure they’re evenly coated in the sauce for best results.

How long does it take to cook in the slow cooker?
Cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are heated through and the gravy is thickened.

Can I make this recipe gluten-free?
Yes—use gluten-free meatballs, substitute gluten-free cream of mushroom soup, and make sure your Worcestershire sauce is gluten-free as well.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.