Salisbury Steak Meatballs in the Crockpot

If you’re looking for a deliciously filling and easy weeknight supper, this crockpot Salisbury steak meatballs recipe is for you. It’s slow-cooked in a creamy mushroom gravy sauce and served with pasta.

If you’re a Salisbury steak fan, you’re going to love this slow cooker Salisbury steak meatball recipe. It’s one of my favorite comfort food dishes because it’s so simple and easy to make, using minimal ingredients. All you need is a bag of frozen meatballs, milk, a can of cream of mushroom soup, onion, black pepper, and Worcestershire sauce. Now the instructions are as easy as they come: dump and go! When you come home from work, you just need to cook your favorite pasta, and supper is served.

Frozen meatballs are one of the best shortcuts out there and I love to toss a bag in my slow cooker with some sauce ingredients for a quick supper that doubles as a snack throughout the day. This recipe is one my husband and I particularly enjoy because we have enough leftovers for a few lunches throughout the week. If you don’t need as many, just use a small bag of meatballs, but leftovers freeze well, too!

Alright, who’s ready to make a super easy slow cooker weeknight meal?

Recipe Ingredients

• Black pepper (this is essential, in my opinion).
• Milk
• Cream of mushroom soup (2 cans for the whole bag or 1 for half of the bag or a smaller bag).
• Frozen ground beef or ground turkey meatballs
• Sliced onion
• Worcestershire sauce (as essential as the black pepper in my mind).

How to Make Salisbury Steak Meatballs in the Crockpot

Using the recipe below, stir together the cream soup, milk, black pepper, and Worcestershire sauce.

Place meatballs in a 4 to 6-quart slow cooker.

Pour sauce over the frozen meatballs and top with onions.

Cook on low for 7 to 8 hours or on high for 3 to 4 hours, stirring at least once to help the onions cook.

Serve meatballs over freshly cooked egg noodles (or mashed potatoes) with a garnish of chopped dried or fresh parsley, and enjoy this simple satisfying meal!

Storage

Store meatball leftovers in an airtight container in the fridge for up to 4 days. They easily reheat in the microwave or on the stovetop. You can also freeze leftovers for up to 3 months. Thaw in the fridge before reheating as above.

Recipe Notes

• If you prefer, you can use homemade cream of chicken soup instead.
• For more mushroom flavor, add a cup of sliced mushrooms to the slow cooker. You can use baby portobello mushrooms, white button mushrooms, or baby Bellas.
• Another way to add more flavor is to include 1 tablespoon of tomato paste in the sauce.

Recipe FAQs

What is Salisbury steak?

If you didn’t know, Salisbury steak is a popular American comfort food dish that involves a Salisbury steak served with mushroom gravy or brown sauce. 

What do you serve with Salisbury steak meatballs?

Besides serving your Salisbury meatballs on a bed of rice or pasta (whether that’s egg noodles, spaghetti, or penne pasta), another delicious option is serving them with mashed potatoes or mashed cauliflower. You can also add some vegetables as a side dish, like fresh green beans, glazed carrots, or roasted asparagus.

You may also like these other easy slow cooker recipes:

Slow Cooker Chicken and Wild Rice

Slow Cooker Sloppy Joes

How to Make Beef Stew in the Slow Cooker

Slow-Cooked Pork Roast in Crock Pot

Crock Pot Chili Recipe

Crockpot Swiss Steak Recipe

Crockpot Salisbury Steak Meatballs

This easy and filling crockpot Salisbury steak meatballs recipe is slow-cooked in a creamy mushroom sauce and served with pasta.

Print Recipe Pin Recipe

Prep Time: 5 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 5 minutes minutes

Course: Main Course

Cuisine: American

Keyword: meatball

Servings: 6

Calories: 347kcal

Ingredients

• 2-3 pounds fully cooked frozen beef or turkey meatballs
• 1- 2 cans cream of mushroom soup
• 1 cup milk
• 2 tablespoons Worcestershire sauce
• 1-2 teaspoons black pepper*
• 1 sliced onion

Instructions

• In a small bowl, stir together the cream soup, milk, black pepper, and Worcestershire sauce.
  1- 2 cans cream of mushroom soup, 1 cup milk, 2 tablespoons Worcestershire sauce, 1-2 teaspoons black pepper*
• Place meatballs in a 4 to 6-quart slow cooker. Pour sauce over the meatballs and top with sliced onions. Cook on low for 7-8 hours or on high for 3-4, stirring at least once to help the onions cook.
  2-3 pounds fully cooked frozen beef or turkey meatballs, 1 sliced onion

Notes

*I use the higher amount of black pepper but suggest you start on the lower end and adjust to your taste.
**If making a smaller amount, use one can of soup but leave all other ingredients the same.

Nutrition

Calories: 347kcal

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This post is featured on Meal Plan Monday and Weekend Potluck.