Salisbury Steak Meatballs in Gravy Recipe

Introduction

Salisbury Steak Meatballs combine the comforting flavors of classic Salisbury steak with the convenience of frozen meatballs. Slow-cooked in a rich, savory mushroom gravy, this dish is perfect for an easy weeknight dinner that feels special.

Ingredients

• 1 (3 lb) bag frozen beef meatballs
• 1 large yellow onion, peeled and thinly sliced
• 2 (10.75 oz) cans condensed beefy mushroom soup
• 1 packet onion mushroom soup mix (or regular onion soup mix)
• 1 1/2 cups beef broth
• 1/4 cup A1 steak sauce
• 2 tablespoons cornstarch

Instructions

1. Step 1: Add the frozen meatballs and sliced onions to the bowl of a slow cooker. Stir gently to combine.
2. Step 2: In a mixing bowl, whisk together the beefy mushroom soup, onion mushroom soup mix, beef broth, and steak sauce until smooth. Pour the sauce evenly over the meatballs and onions in the slow cooker, then stir gently to combine.
3. Step 3: Cover and cook on HIGH for 3 to 4 hours.
4. Step 4: About 30 minutes before serving, remove 1/4 cup of cooking liquid from the slow cooker and place it in a small bowl. Whisk the cornstarch into the liquid until smooth and well combined.
5. Step 5: Stir the cornstarch mixture back into the slow cooker, cover, and continue cooking for another 30 minutes, or until the gravy thickens.
6. Step 6: Serve the meatballs hot over mashed potatoes or cooked egg noodles. Enjoy!

Tips & Variations

• For the most authentic Salisbury steak flavor, use beef meatballs rather than chicken or turkey varieties.
• Do not substitute the beefy mushroom soup or beef broth, as these are key to the deep flavor of the gravy.
• Add sliced fresh mushrooms at the beginning of cooking for extra vegetable goodness.
• Leftovers can be served over fries with melted shredded mozzarella cheese for a fun twist similar to poutine.

Storage

Store leftover Salisbury Steak Meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave until warmed through, stirring occasionally to maintain the gravy’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, homemade meatballs work well if you prefer. Just make sure they are fully cooked or partially cooked before adding them to the slow cooker to ensure even cooking.

Why shouldn’t I substitute other soups or broths?

The beefy mushroom soup and beef broth give this dish its signature rich and savory flavor. Substituting with chicken or vegetable broth or a different soup flavor will change the taste significantly and may not provide the same depth.

Salisbury Steak Meatballs in Gravy Recipe

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★★★★★

4.5 from 130 reviews

• Author: Olivia
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x

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Description

These Salisbury Steak Meatballs provide a comforting and flavorful twist on traditional Salisbury steak by using frozen beef meatballs slow-cooked in a rich beefy mushroom gravy with onions and steak sauce. Perfect served over mashed potatoes or egg noodles, this easy slow cooker recipe delivers tender meatballs in a deliciously thickened sauce that everyone will love.

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Ingredients

Scale 1x2x3x

Meatball Mixture

• 1 3 lb bag frozen beef meatballs
• 1 large yellow onion, peeled and thinly sliced

Gravy Sauce

• 2 (10.75 oz) cans condensed beefy mushroom soup
• 1 packet onion mushroom soup mix (or regular onion soup mix if unavailable)
• 1 1/2 cups beef broth
• 1/4 cup A1 steak sauce
• 2 tbsp cornstarch

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Instructions

1. Combine Meatballs and Onions: Add the frozen beef meatballs and thinly sliced onion into the bowl of a slow cooker, then stir gently to mix them evenly.
2. Prepare Gravy Sauce: In a separate mixing bowl, whisk together the condensed beefy mushroom soup, onion mushroom soup mix, beef broth, and A1 steak sauce until thoroughly combined.
3. Pour Sauce and Mix: Pour the prepared sauce evenly over the meatballs and onions in the slow cooker. Stir gently to ensure the meatballs are well coated with the sauce.
4. Slow Cook: Cover the slow cooker with its lid and cook on HIGH for 3 to 4 hours, allowing the meatballs to heat through and flavors to meld.
5. Thicken the Gravy: About 30 minutes before serving, remove 1/4 cup of the cooking liquid from the slow cooker and place it into a small bowl. Whisk in the cornstarch until the mixture is smooth and lump-free.
6. Finish Cooking: Stir the cornstarch slurry back into the slow cooker. Cover and continue cooking for another 30 minutes or until the gravy has thickened to your desired consistency.
7. Serve: Spoon the meatballs and thickened gravy over a bed of creamy mashed potatoes or cooked egg noodles. Enjoy warm.

Notes

• For the most authentic Salisbury steak flavor, use beef meatballs rather than other varieties like chicken or turkey.
• Do not substitute the beefy mushroom soup or beef broth as these are key to the rich flavor of the gravy.
• For added vegetable texture and flavor, you can add sliced fresh mushrooms at the beginning of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave.

• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

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