Sometimes the best family dinners are the ones that require the least amount of effort. These Slow Cooker Salisbury Steak Meatballs are the perfect example! With just a handful of ingredients, a few minutes of prep, and a trusty slow cooker doing most of the work, you can have a hearty, comforting dinner on the table without spending all afternoon in the kitchen.

Tender homestyle meatballs simmer in a rich, savory brown gravy that’s perfect for spooning over creamy mashed potatoes or buttery egg noodles. It’s the kind of stick-to-your-ribs comfort food that’s especially welcome on a busy weeknight.

Now, I always appreciate honest feedback from my toughest food critics—my kids. While they enjoyed the meatballs, their reviews suggested the gravy might have been a little on the salty side. And let’s just say kids aren’t exactly known for sugarcoating their opinions! My advice is to use low-sodium or unsalted beef broth and reduced-sodium gravy mix whenever possible. Between the meatballs, onion soup mix, and gravy seasoning, there’s already plenty of salt in this dish.

A few simple ingredients, minimal prep, and a little patience are all it takes to put a delicious homemade-style dinner on the table. And the best part? The slow cooker does the heavy lifting, leaving you more time to enjoy the evening with your family!

Ingredients

1 bag of frozen home style meatballs (35-ounce bag)

2 cups beef broth (low sodium or unsalted)

1 packet of brown gravy mix (reduced sodium)

1 packet of onion soup mix

2 tablespoons ketchup

1 tablespoon Worcestershire Sauce

2 tablespoons cornstarch

2 tablespoons cold water

Instructions

Lightly grease the inside of the slow cooker insert with non-stick cooking spray.

Transfer the frozen meatballs to the slow cooker.

In a small bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined. Pour the sauce evenly over the meatballs and gently toss to coat.

Cover the slow cooker with the lid and cook on low heat for 4 hours, stirring occasionally to ensure even cooking.

Once done, create a slurry by mixing the cornstarch and water in a small bowl until smooth. Pour the slurry into the slow cooker and stir well to incorporate and thicken the sauce (about 1/2 hour on low)

Serve the meatballs over a bed of creamy mashed potatoes or egg noodles.