I’m gearing up to make this recipe again tonight (3rd time’s the charm). The sauce is heavenly

Transform the beloved Salisbury Steak into a delectable meatball delight with Slow Cooker Salisbury Steak Meatballs. This recipe, inspired by my grandmother’s traditional cooking, is a modern twist on a family favorite. Imagine tender, juicy meatballs draped in a savory, rich gravy, evoking the warmth of grandma’s kitchen.

My grandmother used to prepare Salisbury steak meatballs for special occasions, and the memory of those slow-cooked, flavorful meatballs brings back a sense of nostalgia and familial warmth. Now, with an adapted version of her recipe, you can recreate these cherished moments. And the best part? This version simplifies the process by using frozen meatballs, making it convenient without compromising on taste.

Salisbury Steak’s Origins
Named after Dr. James H. Salisbury, a 19th-century American physician, Salisbury steak was his prescription for a hearty, meat-centric diet. His recommendation of seasoned minced beef patties evolved into what we now know as Salisbury steak, a dish that has stood the test of time.

Slow Cooker Salisbury Steak Meatballs Recipe


bag of frozen meatballs (approx. 25 oz)

2 tablespoons Worcestershire sauce

2 cups sliced mushrooms

1 1/2 cups water

1/2 teaspoon powdered onion

1/2 teaspoon powdered garlic

2 packets brown gravy mix (1.74 ounces total)


Place the frozen meatballs and sliced mushrooms in a slow cooker.

In a bowl, combine Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water. Whisk until well mixed.
Pour the sauce mixture over the meatballs and mushrooms in the slow cooker, stirring gently to ensure even coating.

Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until meatballs are thoroughly cooked and flavors meld.
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