I toss frozen meatballs into the slow cooker, pour a rich gravy over the top, and let time do the heavy lift. The meatballs stay tender, the onions mellow, and the mushrooms go glossy. Dinner waits, I exhale. This meatballs recipe works on cozy nights and busy school days. I use it for recipes with frozen meatballs and I also tag it for meatballs recipe crockpot and recipes using frozen meatballs. If you love options, try a chicken meatballs recipe for a lighter vibe, keep a beef meatballs recipe for classic depth, or go bold with a pork meatballs recipe. Pick your lane, then let the cooker hum. I grew up with that steakhouse plate, the one with savory gravy and buttery mash. This version brings that memory home with less fuss. You load the pot, you set the heat, and you let the house smell like comfort. When you lift the lid, you get soft meatballs, smooth gravy, and a quiet yes from anyone who walks into the kitchen.
Table of Contents
- 1) Key Takeaways
- 2) Easy Slow Cooker Salisbury Meatballs Recipe
- 3) Ingredients for Slow Cooker Salisbury Meatballs
- 4) How to Make Slow Cooker Salisbury Meatballs
- 5) Tips for Making Slow Cooker Salisbury Meatballs
- 6) Making Slow Cooker Salisbury Meatballs Ahead of Time
- 7) Storing Leftover Salisbury Meatballs
- 8) Try these Main Course next
- 9) Slow Cooker Salisbury Meatballs
- 10) Nutrition
1) Key Takeaways
I am Lila from Lila Cooks and I lean on my slow cooker when life stacks up. This meatballs recipe saves the day twice in the first week you make it. It tastes like a cozy diner plate and it asks for little work from you. I load the pot then I let heat and time do their quiet thing.
The gravy turns smooth and deep. Onions soften, mushrooms go glossy, and each meatball stays tender. The house smells warm and kind. We spoon the sauce over mashed potatoes or twirl it through noodles and call it dinner with a grin.
Short list, simple steps, steady payoff. Frozen meatballs keep this plan easy. Pantry items pull flavor together fast. Clean up stays light, which wins on a weeknight or any night that needs comfort without fuss.
2) Easy Slow Cooker Salisbury Meatballs Recipe
This meatballs recipe slides right into busy days and kind of hugs you back. I use the slow cooker, I keep the steps tight, and dinner just happens. This meatballs recipe fits new cooks and tired cooks and anyone who wants steady flavor with little stress.
I toss in frozen meatballs, onions, and mushrooms. A quick whisk turns simple cans and broth into a rich gravy. The lid goes on and the kitchen starts to smell like home. The plan works for a small family or a hungry crowd.
For flavor swaps I lean on a simple meatballs recipe idea and let the protein carry the mood. A slow cooker meatballs recipe with chicken feels light. A Salisbury meatballs recipe with beef reads classic. Pork brings a mellow richness that many of us crave.
3) Ingredients for Slow Cooker Salisbury Meatballs
Frozen homestyle meatballs I grab a family size bag so the pot fills well and dinner stretches for more than one meal.
Yellow onion sliced thin The onion softens as it cooks and adds a gentle sweetness that rounds the gravy.
Sliced mushrooms The mushrooms drink in the sauce and add a soft bite that feels right with Salisbury style gravy.
Cream of mushroom soup This gives the gravy body and a smooth finish that coats each bite well.
Beef broth A cup and a half adds depth and helps the cooker move heat through the pot.
Au jus or onion soup mix One packet brings savory notes with zero stress on your spice drawer.
Worcestershire sauce A spoonful adds tang and backbone that makes the gravy pop.
Ketchup A small squeeze adds gentle sweetness and color for a classic Salisbury vibe.
Garlic powder and onion powder These two keep flavor steady and even from first bite to last.
Dried parsley A pinch brings an herby lift without overpowering the sauce.
Black pepper and salt I start light then taste and adjust near the end so the balance stays right.
Cornstarch slurry optional If you want a thicker sauce, mix equal parts cornstarch and water and stir it in at the end.
Mash, noodles, or rice Pick the base that your crew loves. Each one soaks up that gravy like a champ.
4) How to Make Slow Cooker Salisbury Meatballs
Step 1 Lay the frozen meatballs in the cooker so they sit in a single layer or close to it. Scatter the onions and mushrooms over the top.
Step 2 In a bowl whisk the soup, broth, Worcestershire, ketchup, garlic powder, onion powder, parsley, and the dry mix until smooth with no streaks.
Step 3 Pour the gravy over the meatballs and vegetables. Use a spoon to tuck everything down so the sauce touches as much as it can.
Step 4 Cover and cook on low for four hours or on high for two to three hours. The meatballs heat through and the flavors blend.
Step 5 If you want a thicker sauce stir in the cornstarch slurry. Cover again and cook ten minutes more to set the body.
Step 6 Taste the gravy. Add salt if needed and a little pepper for lift. Spoon over mash, noodles, or rice and breathe easy.
5) Tips for Making Slow Cooker Salisbury Meatballs
Use what you have and keep it simple. Frozen meatballs make this plan quick. Fresh meatballs work too if you feel like browning them first in a skillet. Both paths land in a rich gravy that makes everyone happy.
For protein swaps lean on the pantry. For a chicken meatballs recipe use chicken broth and add a squeeze of lemon at the end. For a beef meatballs recipe keep beef broth and a dash of Worcestershire. For a pork meatballs recipe add a pinch of thyme for a mellow edge.
Want make ahead lunch. Pack the meatballs with rice in meal prep boxes. The sauce sets overnight and reheats glossy. Sprinkle parsley before serving to wake the flavors back up.
6) Making Slow Cooker Salisbury Meatballs Ahead of Time
I load the cooker in the morning then chill the crock in the fridge. When I get home I set the base on low and dinner moves along while I kick off my shoes. The house warms, the sauce deepens, and the workday fades.
For freezer prep add meatballs, onions, and mushrooms to a bag and keep it flat. Mix the gravy in a second bag. Label both with the date. On cook day drop everything in the pot and let the machine take it from there.
For a small crew cook once and plan two meals. Serve over mash the first night. Later in the week warm leftovers and spoon them over buttered toast. That second round tastes even better.
7) Storing Leftover Salisbury Meatballs
Store leftovers in airtight containers in the fridge for up to three days. Reheat on low heat on the stove or in the microwave in short bursts. Stir between bursts so the gravy stays smooth.
For the freezer cool the meatballs first. Pack in portions that match how your family eats. Thaw overnight in the fridge before reheating. The texture stays tender and the sauce settles back into a nice gloss.
Leftover ideas keep the week easy. Stuff a roll with warm meatballs and a spoon of gravy for a cozy lunch. Toss with egg noodles for a fast bowl that kids cheer for at the table.
8) Try these Main Course next
9) Slow Cooker Salisbury Meatballs
Slow Cooker Salisbury Meatballs Recipe with Mushroom Gravy
Ingredients
For The Meatballs
- 32 ounces frozen homestyle meatballs
- 1 medium yellow onion thinly sliced
- 8 ounces mushrooms sliced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 or 2 teaspoons black pepper
- Salt to taste
For The Gravy
- 2 cans cream of mushroom soup each 10.5 ounces
- 1 and 1/2 cups beef broth
- 1 packet au jus gravy mix or onion soup mix
- 1 tablespoon cornstarch mixed with 1 tablespoon water optional for thicker gravy
To Serve
- Mashed potatoes egg noodles or rice
- Fresh parsley chopped
Instructions
Prep
- Add the frozen meatballs to the slow cooker in an even layer.
- Scatter the sliced onion and mushrooms over the meatballs.
Make The Gravy
- Whisk the cream of mushroom soup, beef broth, Worcestershire sauce, ketchup, garlic powder, onion powder, dried parsley, black pepper, and the au jus mix in a bowl until smooth.
- Pour the gravy over the meatballs and vegetables.
Cook
- Cover and cook on low for 4 hours or on high for 2 to 3 hours until the meatballs are heated through and the flavors blend.
- If you want a thicker sauce, stir in the cornstarch slurry, cover, and cook 10 more minutes.
Finish
- Taste and add salt if needed.
- Serve the meatballs and gravy over mashed potatoes, egg noodles, or rice. Top with parsley.
10) Nutrition
Serving Size one sixth of the batch Calories 420 Sugar 5 g Sodium 980 mg Fat 28 g Saturated Fat 9 g Carbohydrates 20 g Fiber 1 g Protein 19 g Cholesterol 55 mg
Leave a Comment