Introduction

Salisbury Steak Meatballs offer a comforting and easy twist on a classic dish. Using frozen meatballs and a rich mushroom gravy, this recipe is perfect for busy days when you want a hearty meal with minimal effort.

The image shows a white slow cooker filled with about one layer of browned meatballs in a thick, dark brown sauce. Mixed in are sliced, cooked mushrooms that add darker, more textured spots throughout. Small green parsley bits are sprinkled on top, adding bright green color contrast. A long silver spoon is partially dipped in the mix, lifting some meatballs up from the sauce, and light reflects off the moist surfaces of the meat and mushrooms. The white marbled surface beneath the slow cooker is visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 oz. frozen meatballs (no need to defrost)
2 cups sliced mushrooms
2 Tbsp. Worcestershire sauce
½ tsp. onion powder
½ tsp. garlic powder
1.74 oz. brown gravy mix (2 packets)
1 ½ cups water

Instructions

Step 1: Add the frozen meatballs to the slow cooker.
Step 2: Add the sliced mushrooms, Worcestershire sauce, onion powder, and garlic powder to the slow cooker.
Step 3: In a small bowl, whisk together the brown gravy mix and water until smooth.
Step 4: Pour the gravy mixture over the meatballs and mushrooms in the slow cooker.
Step 5: Cook on LOW for 4 hours, allowing the flavors to meld and the gravy to thicken.
Step 6: Stir gently before serving to coat the meatballs with gravy. Enjoy warm.

Tips & Variations

For extra flavor, add a splash of soy sauce or a dash of black pepper to the gravy mixture.
Use fresh mushrooms for a more robust taste, or substitute with canned mushrooms if pressed for time.
Serve over mashed potatoes, rice, or egg noodles for a complete meal.
If you prefer a thicker gravy, stir in a cornstarch slurry during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove over low heat, stirring occasionally to maintain the gravy’s consistency.

How to Serve

This close-up image shows a white bowl filled with many small, round meatballs covered in a thick, shiny brown sauce. Mixed among the meatballs are dark brown mushroom slices, some whole and some cut, soaking in the sauce. Small green parsley leaves are scattered on top, adding a touch of color. A metal spoon is scooping some of the meatballs from the right side of the bowl. The inside edge of the bowl is slightly stained with the sauce, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used but may require adjusting the cooking time. Be sure they are cooked through before serving.

Can I make this recipe on the stovetop?

Absolutely. Simmer the meatballs and gravy over low heat for about 30–40 minutes, stirring occasionally until the gravy thickens and the meatballs are heated through.

Salisbury Steak Meatballs in Mushroom Gravy Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

This Salisbury Steak Meatballs recipe combines tender frozen meatballs simmered slowly in a rich mushroom and brown gravy sauce, infused with savory Worcestershire, onion, and garlic powders. Perfectly cooked in a slow cooker, this comforting dish makes an easy, hearty meal that requires minimal prep and offers hearty, homestyle flavors.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Main Ingredients

26 oz. frozen meatballs (no need to defrost)
2 cups sliced mushrooms
2 Tbsp. Worcestershire sauce
½ tsp. onion powder
½ tsp. garlic powder

Gravy Sauce

1.74 oz. brown gravy mix (2 packets)
1 ½ cups water

Instructions

Add the Meatballs: Place the frozen meatballs directly into the slow cooker, ensuring they are evenly spread to allow for even cooking.
Add Flavorings: Add the sliced mushrooms, Worcestershire sauce, onion powder, and garlic powder over the meatballs to impart deep, savory flavors.
Prepare Gravy Mix: In a small bowl, whisk together the brown gravy mix packets with 1 ½ cups of water until smooth and fully combined.
Pour Gravy Over Meatballs: Pour the gravy mixture evenly over the meatballs and mushrooms, coating them thoroughly to ensure full flavor infusion.
Slow Cook: Cover the slow cooker and cook on LOW setting for 4 hours, allowing the meatballs to cook through and the flavors to meld perfectly.
Stir and Serve: After cooking, gently stir everything together to fully combine the gravy with the meatballs and mushrooms, then serve hot and enjoy your hearty Salisbury Steak Meatballs.

Notes

No need to defrost frozen meatballs before adding to the slow cooker; they will cook thoroughly during the slow cooking time.
You can use fresh mushrooms or cremini mushrooms for more depth of flavor.
For a thicker gravy, you can cook uncovered for the last 30 minutes to reduce the sauce.
Serve with mashed potatoes, rice, or egg noodles for a complete meal.
Adjust salt to taste after cooking since gravy mixes can contain varying levels of sodium.

Keywords: Salisbury steak, meatballs, slow cooker recipe, mushroom gravy, easy dinner, comfort food