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.

Crock Pot Salisbury Steak Meatballs on a bed of 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?

Crock Pot Salisbury Steak Meatballs ingredients.

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

Place all ingredients in the slow cooker.

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.

Plate of meatballs on a bed of pasta.

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!


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.
Prep Time: 5 minutes
Cook Time: 7 hours
Total Time: 7 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: meatball
Servings: 6
Calories: 347kcal


  • 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


  • 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


*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.


Calories: 347kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

“Everyone is offensive to someone, and everyone is offended by something,

so let’s all have a cookie.” 

~Submitted by Sooz Johnson

Crock Pot Salisbury Steak Meatballs Pinterest image.

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

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  1. This sounds good! I see absolutely nothing wrong with using canned cream soups–why re-invent the wheel? I’ll have to get the ingredients on my next trip to the grocery store.

  2. Beautiful new cookbook Christy! Just received my copy today and am looking forward to browsing it! Of course it would arrive as I am trying to pull together a 50th wedding anniversary dinner party for my parents this weekend…sigh! No time to read right now! Anyway, just flipping through it, I can tell it is going to be a real treat! I am another one of your readers who does not subscribe to facebook, so I am missing out on your fellowship group. I wish there was a way for those of us who avoid FB to participate. I love to hear what’s happening in your corner of the universe and feel a little left out. And you mentioned that you will be making your posts shorter and having fewer pictures now too? “Cue Sad-face emoticon”………

    1. I wish there was a way, too. The fellowship group is my primary motivation for being on Facebook and some have created accounts just to be a part so that is always an option. I’ll still be here though. You aren’t seeing much of my rambling because of how busy I am with the holidays and book tour but once that dies down I’ll likely be writing more personal stuff here. 🙂 thanks for being here!

  3. LOL, you crack me up. I have these handy ingredients already and will probably be making this Sunday night for Ed’s supper after work. It comes in handy to have it in the crockpot for when he gets home around midnight! I love canned cream of mushroom soup/cream of asparagus/cream of celery but I make my own cream of chicken for some reason.

      1. We love it! The family down SC love it too! I even whip it up quickly on the stove-top……my son-in-law doesn’t eat stuff cooked in the crockpot (LOL) whatever. This is great served low carbish over Cauliflower rice or Zucchini ribbons.

  4. I am so glad I found your site! I feel blessed on each “visit”. I enjoy reading ALL of the posts, and hope you will continue writing uplifting stories, and of course, I love the recipes, which often take me back in time, and are usually simple and delicious… I hope it does not change too much, as I do not “do” Facebook either. BTW, I have all 3 cookbooks, and they are wonderful! I just received “Sweetness” today, and have hardly been able to put it down! Thank you.

  5. Hi Christy,This sounds good and easy.Think I’ll make this.I am glad you deal with issues right off the bat,that’s the way you have to be some times.I don’t do facebook,yet I always enjoy your emails.I copied your interview with mainly to share with people,also because I liked what you said.Thank-you for all you do.

  6. Oh. My. Goodness. You used FROZEN MEATBALLS in this?!?! I’m OK with cream soups, but FROZEN MEATBALLS… from the devil, I’m telling you.
    : ) Hahahaha!! I love it that you deal with these issues right off the bat! I have to shake my head over where we are these days. I’m not gonna stand before the judgement throne and pat myself on the back over saving the world from… canned cream soups.
    Great looking meatballs! Looks perfect for a Sunday dinner! Thanks!

    1. I would like to have the homemade meatballs. recipe? and then put them into the slow cooker and use your recipe for the sauce. thank you.

  7. This sounds so good! Will be trying soon for sure! Just have a question about your Facebook page. Is this your primary sharing location now? I really miss your posting of family, faith and inspiration here, and I dont do Facebook

    1. Hey Kathy! That group doesn’t take the place of my website, but I have moved a lot of the posts like that from my main Facebook Fan page to there. So in short, nothing has moved from here to there, just some things from one facebook location to another facebook location :). Here, you’ll find a lot of that in the navigation at the top right of this page where it says “Scripture writing”, “Christy’s Corner”, etc. I try to also include links to that stuff in my emails as well. Thank you for being here!

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