Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs Recipe (Easy Comfort Food Dinner)

There’s something so comforting about Salisbury steak. It’s hearty, flavorful, and full of nostalgia, but sometimes you just don’t have the time to stand over the stove. That’s why this Slow Cooker Salisbury Steak Meatballs recipe is about to become your new family favorite. Tender meatballs simmer in a rich mushroom gravy, slowly soaking up all that savory flavor while your slow cooker does all the hard work. The result? A stick-to-your-ribs dinner that’s perfect for busy weeknights, cozy weekends, or even meal prepping ahead of time. If you’re looking for a dish that’s easy, delicious, and guaranteed to impress, this one checks all the boxes.

Why You’ll Love This Recipe

This recipe combines everything you love about Salisbury steak but in bite-sized, meatball form. You’ll love how effortless it is to prepare—simply mix, roll, and let your slow cooker do the work. The rich mushroom and onion gravy thickens perfectly as it cooks, so you can spoon it over mashed potatoes, rice, or even egg noodles. Plus, it’s budget-friendly, freezer-friendly, and kid-approved, making it an all-around win for any household.

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Recipe Overview

• Serving Size: 6 servings
• Prep Time: 20 minutes
• Cook Time: 4–5 hours on low
• Total Time: 4 hours 20 minutes

Ingredients

For the Meatballs:

• 1 ½ pounds ground beef
• ½ cup breadcrumbs
• 1 egg, lightly beaten
• ¼ cup milk
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste

For the Gravy:

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cups sliced mushrooms
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Kitchen Equipment Required

• Slow cooker (6-quart recommended)
• Mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Nonstick skillet (optional for browning meatballs)

How to Make Salisbury Steak Meatballs

1. Mix the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix until just combined.
2. Shape and Brown (Optional): Roll into meatballs, about 1 ½ inches in size. For extra flavor, sear them in a skillet with olive oil until browned on the outside.
3. Prepare the Slow Cooker: Add sliced onions and mushrooms to the bottom of your slow cooker. Place the meatballs on top.
4. Make the Sauce: In a bowl, whisk together beef broth, Worcestershire sauce, and ketchup. Pour over meatballs.
5. Cook: Cover and cook on low for 4–5 hours until meatballs are tender.
6. Thicken the Gravy: Stir in cornstarch slurry during the last 15 minutes of cooking. Stir gently and let the sauce thicken before serving.

Tips for the Best Results

• Don’t overmix the meatball mixture, or they’ll turn tough.
• Browning the meatballs first isn’t required, but it adds extra depth of flavor.
• If you like extra-thick gravy, use less beef broth or add more cornstarch slurry.
• Always taste and adjust seasoning before serving.

Common Mistakes to Avoid

• Skipping the binder: Breadcrumbs and egg keep the meatballs tender—don’t leave them out.
• Overcrowding the slow cooker: If you double the recipe, use a larger slow cooker or cook in batches.
• Not cooking long enough: Meatballs need time to soak in the gravy, so don’t rush the process.

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Variations and Substitutions

• Ground Turkey or Chicken: Swap beef for a lighter option.
• Gluten-Free: Use gluten-free breadcrumbs and cornstarch.
• Creamier Gravy: Stir in a splash of heavy cream or sour cream at the end.
• Vegetarian Twist: Try meatless meatballs with the same gravy for a plant-based option.

How to Store and Meal Prep

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatballs with gravy in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal Prep Tip: Make a double batch and freeze half—you’ll thank yourself later on a busy night.

Serving and Presentation Ideas

Serve these Salisbury Steak Meatballs over creamy mashed potatoes for a classic pairing. They’re also delicious spooned over egg noodles or fluffy white rice. Add a side of green beans or roasted carrots to round out the meal. For a homestyle presentation, sprinkle with fresh parsley right before serving.

Related Post: Stuffed Bell Peppers with Rice 

FAQs

Can I make this on high instead of low?
Yes, cook on high for 2–3 hours, but low and slow gives the best flavor.

Do I have to use mushrooms?
No, you can leave them out or replace with bell peppers or more onions.

Can I use frozen meatballs?
Yes, just skip the mixing step and use store-bought frozen meatballs. Cook time may be slightly longer.

How do I reheat leftovers?
Warm in a skillet over medium heat or in the microwave with a splash of beef broth to loosen the sauce.

This Slow Cooker Salisbury Steak Meatballs recipe is comfort food at its finest. It’s hearty, simple, and incredibly flavorful, making it a must-try for families, busy home cooks, or anyone who loves a slow cooker win. With tender meatballs simmering in a rich mushroom gravy, you’ll have a dinner that feels special but is easy enough for weeknights. Once you try it, you’ll find yourself making it again and again.