This Slow Cooker Salisbury Meatballs recipe brings all the cozy vibes of classic comfort food without the hassle. I just toss everything into the slow cooker and let the magic happen—tender meatballs swimming in a rich, savory gravy that’s full of flavor. It’s perfect for those days when I want something hearty but don’t have time to fuss over the stove.

Why I Love This Recipe

I love how effortless this recipe is. Using frozen meatballs means I can skip a lot of prep, and the slow cooker takes care of everything else. The flavors get even better as they simmer, with the mushrooms and gravy soaking into every bite. It’s the kind of dish that makes my kitchen smell amazing and keeps everyone coming back for seconds.

Ingredients

26 oz frozen meatballs (no need to thaw)
2 cups sliced mushrooms
2 tablespoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
2 packets (1.74 oz total) brown gravy mix
1½ cups water

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Place the frozen meatballs into the slow cooker.
Add the sliced mushrooms, Worcestershire sauce, onion powder, and garlic powder on top.
In a bowl, whisk together the brown gravy mix with water until smooth.
Pour the gravy over everything in the slow cooker.
Cover and cook on low for 4 hours.
Give it a gentle stir before serving so all the meatballs are coated in the savory gravy.

Servings and Timing

Servings: about 8
Prep time: 10 minutes
Cook time: 4 hours on low
Total time: 4 hours 10 minutes

Variations

Switch up the meatballs: I sometimes use chicken meatballs for a lighter version.
Make it creamier: Stir in a can of cream of mushroom soup to make the gravy extra rich.
Add veggies: Toss in sliced onions, green beans, or bell peppers for a more complete meal.
Spice it up: A pinch of red pepper flakes gives it a little heat if I’m in the mood for something bolder.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I warm them on the stove over medium heat, stirring until everything’s hot. For quick lunches, I microwave single portions in about 1-2 minutes, stirring halfway through.

FAQs

Can I use homemade meatballs?

Yes, I’ve done it before! I just make sure they’re fully cooked before adding them to the slow cooker since this recipe assumes the meatballs are precooked.

Do I need to thaw the frozen meatballs first?

Nope! I add them straight from the freezer. That’s part of what makes this recipe so simple.

Can I double the recipe?

Absolutely. I just make sure my slow cooker is big enough, and sometimes I add a little extra gravy to keep everything nice and saucy.

Can I cook this on high instead?

Yes, when I’m short on time, I cook it on high for 2 hours. But I prefer the flavor and tenderness I get from cooking on low for 4.

What should I serve with Salisbury meatballs?

I like serving them over mashed potatoes, egg noodles, or rice. A side of steamed veggies or a fresh green salad rounds it out perfectly.

Conclusion

Slow Cooker Salisbury Meatballs are my go-to when I want something hearty, flavorful, and easy. It’s one of those set-it-and-forget-it meals that fills the house with delicious smells and delivers on taste every time. Whether I’m cooking for family or just want leftovers for the week, this recipe always hits the spot.

Slow Cooker Salisbury Meatballs

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Author: Linda
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: About 8 servings
Category: Dinner
Method: Slow Cooker
Cuisine: American

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Description

These Slow Cooker Salisbury Meatballs are the ultimate in cozy, no-fuss comfort food. Made with frozen meatballs, mushrooms, and a savory brown gravy, this easy crockpot recipe delivers rich, hearty flavors with minimal prep. Perfect for busy weeknights or lazy weekends, these meatballs are delicious served over mashed potatoes, rice, or noodles. This slow cooker dinner is a family favorite and makes amazing leftovers, too!

Ingredients

26 oz frozen meatballs (no need to thaw)
2 cups sliced mushrooms
2 tablespoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
2 packets (1.74 oz total) brown gravy mix
1½ cups water

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Instructions

Place frozen meatballs into the slow cooker.
Add sliced mushrooms, Worcestershire sauce, onion powder, and garlic powder on top.
In a bowl, whisk together brown gravy mix with water until smooth.
Pour the gravy mixture over the meatballs and mushrooms.
Cover and cook on low for 4 hours.
Stir gently before serving to coat meatballs evenly in gravy.

Notes

Make it creamy: Add a can of cream of mushroom soup for a richer gravy.
Swap meatballs: Use turkey or chicken meatballs for a lighter version.
Add veggies: Try sliced onions, green beans, or bell peppers.
Spicy version: Add a pinch of red pepper flakes.
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat on the stove over medium heat or microwave individual portions for 1-2 minutes.