I turn simple frozen meatballs into a cozy, saucy, Salisbury-steak-inspired meal by slow-cooking them in a rich, savory gravy—perfect for spooning over mashed potatoes or egg noodles.

Why You’ll Love This Recipe

I love how effortless this is—just dump in frozen meatballs, sauce them up, and walk away. The slow cooker does all the work while I get to come home to tender meatballs bathed in a luscious, flavorful gravy. It’s comfort food that truly cooks itself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Frozen meatballs (about 1½–2 pounds)
• Beef broth or stock
• Ketchup
• Worcestershire sauce
• Onion (finely chopped or onion soup mix)
• Mushrooms (optional, sliced)
• Garlic (minced or garlic powder)
• Cornstarch or flour (for thickening)
• Salt, pepper, and any preferred seasonings (like paprika or dried thyme)

directions

I place the frozen meatballs in the slow cooker.
In a bowl, I whisk together beef broth, ketchup, Worcestershire sauce, chopped onion (or onion soup mix), garlic, and seasonings. If using mushrooms, I stir them in.
I pour the sauce mixture over the meatballs.
I cover and cook on Low for 4–6 hours or High for 2–3 hours, until the meatballs are heated through and the flavors meld.
For a thicker gravy, I whisk cornstarch or flour with a little cold water to make a slurry and stir it into the cooker during the last 15–30 minutes of cooking until the sauce has thickened.

Servings and timing

This recipe serves about 4–6, depending on portion size.

Prep time: 5–10 minutes (mostly gathering ingredients and whisking).
Cook time: 4–6 hours on Low, or 2–3 hours on High.

Variations

I swap in turkey or chicken meatballs for a lighter version.
I use cream of mushroom soup in place of broth and ketchup for a creamier sauce.
I add diced green bell pepper or a splash of red wine for more complexity.
I finish with a touch of sour cream stirred in at the end for extra richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I microwave or gently warm on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened too much, I add a splash of broth or water to loosen it.

FAQs

Can I use fresh meatballs instead of frozen?

Absolutely—I’d cook them the same way. The only difference is they’ll be fully cooked sooner, so I’d check for doneness earlier and reduce cooking time slightly if needed.

How can I make the gravy thicker?

I mix a tablespoon of cornstarch (or flour) with a bit of cold water to make a slurry, then stir it in during the last 15–30 minutes of cooking; it thickens quickly.

Can I make this in an Instant Pot or stovetop?

Yes—on the stovetop, I’d simmer in a covered pan over medium-low for about 20–30 minutes. In an Instant Pot, I’d use the sauté function to build the sauce, then add meatballs and cook on High Pressure for 5–8 minutes, with a quick or natural release, then thicken.

What sides pair well with this dish?

I love serving it over mashed potatoes, egg noodles, or rice. Roasted or steamed veggies—like green beans, peas, or carrots—round it out beautifully.

Conclusion

I’m thrilled with how this recipe gives me all the cozy, savory satisfaction of Salisbury steak with the simplicity of frozen meatballs. It’s one of my favorite no-fuss comfort meals—warm, hearty, and ready whenever I need it. Let me know if you’d like a printable recipe card or more customized twists!