Slow Cooker Salisbury Steak Meatballs

This recipe for Slow Cooker Salisbury Steak Meatballs delivers all the nostalgic, savory flavor of the classic dish with the incredible ease of a crockpot. Juicy, homemade meatballs are simmered for hours in a rich, savory mushroom and onion gravy until they are unbelievably tender. It’s the ultimate “set it and forget it” comfort food meal that will have the whole house smelling amazing.

Perfect for a busy day, this recipe requires minimal active prep time. Simply prepare the meatballs, create a quick gravy base, and let the slow cooker work its magic. Served over creamy mashed potatoes or egg noodles, it’s a hearty, satisfying, and family-pleasing dinner.

Why You’ll Love This Recipe

• Slow Cooker Simplicity: A true “dump and go” style meal that cooks itself while you’re busy.
• Ultimate Comfort Food: All the beloved, hearty flavors of Salisbury steak in a modern, easy format.
• Incredibly Tender Meatballs: Slow cooking makes the meatballs fall-apart tender and incredibly flavorful.
• Rich, Savory Gravy: The gravy develops a deep, savory flavor from simmering with the meatballs for hours.

Ingredients

For the Meatballs:

• 2 lbs Ground Beef (80/20 lean)
• 1 cup Panko Breadcrumbs
• 1/2 cup Milk
• 2 large Eggs, lightly beaten
• 1/2 Yellow Onion, finely grated
• 2 cloves Garlic, minced
• 2 tablespoons Ketchup
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

For the Mushroom Gravy:

• 8 oz Cremini Mushrooms, sliced
• 1 Yellow Onion, sliced
• 4 cups Beef Broth
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 1/4 cup Cornstarch, mixed with 1/4 cup cold water (slurry)

Step-by-Step Instructions

1. Make the Meatballs: In a large bowl, combine the breadcrumbs and milk; let soak for 5 minutes. Add the ground beef, eggs, grated onion, garlic, ketchup, 1 tablespoon of Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined. Roll into 1.5-inch meatballs.
2. Arrange in Slow Cooker: Place the raw meatballs in the bottom of your slow cooker. Top with the sliced onions and mushrooms.
3. Make the Gravy: In a medium bowl, whisk together the beef broth, 2 tablespoons of Worcestershire sauce, and Dijon mustard. Pour this mixture over the meatballs and vegetables in the slow cooker.
4. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the meatballs are cooked through and tender.
5. Thicken the Gravy: In the last 30 minutes of cooking, whisk the cornstarch slurry into the slow cooker. Cover and continue to cook until the gravy has thickened.
6. Serve: Gently stir the meatballs and gravy. Serve hot over mashed potatoes or egg noodles, spooning plenty of extra gravy over the top.

Tips & Variations

• Pro Tip: For an even deeper flavor, you can sear the meatballs in a hot skillet with a little oil before adding them to the slow cooker. This step is optional but adds a nice crust.
• Creamy Gravy: For a richer finish, stir in 1/4 cup of heavy cream or sour cream during the last 15 minutes of cooking after the gravy has thickened.
• Add Herbs: A teaspoon of dried thyme or a few fresh thyme sprigs added to the gravy will enhance the flavor.
• No-Sear Method: This recipe is designed to be as easy as possible. Placing the raw meatballs directly into the slow cooker saves time and still yields a delicious result.

Frequently Asked Questions (FAQ)

• Can I use frozen meatballs?
  • Yes, you can use pre-cooked frozen meatballs for a shortcut. Add them directly to the slow cooker and you may be able to reduce the cooking time slightly.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors are even better the next day.
• Can I prepare this as a freezer meal?
  • Yes. Place the raw, uncooked meatballs in a large freezer bag. Add the gravy ingredients. Freeze flat. To cook, thaw overnight in the refrigerator and cook as directed.

Serving Suggestions

• The classic pairing for Salisbury steak is a bed of creamy mashed potatoes to soak up all the delicious gravy. It’s also fantastic with egg noodles or rice. Serve with a side of steamed green beans or roasted broccoli to complete the meal.

Salisbury Steak Meatballs (Slow Cooker Recipe)

Paula

These slow cooker Salisbury steak meatballs are rich, hearty, and flavorful—made with frozen beef meatballs simmered in a savory onion and mushroom gravy. Perfect served over mashed potatoes or egg noodles for a comforting dinner.

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Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Dinner, Entree, Main Course

Cuisine American

Servings 8 people

Calories 525 kcal

Equipment

• Slow cooker
• Mixing bowl
• Whisk

Ingredients

  

• 1 3 lb bag frozen meatballs (beef recommended)
• 1 large yellow onion, peeled & thinly sliced
• 2 10.75 oz cans condensed beefy mushroom soup
• 1 packet onion mushroom soup mix
• 1 1/2 cups beef broth
• 1/4 cup A1 steak sauce
• 2 tbsp cornstarch

Instructions

 

• Add the meatballs and sliced onions to the slow cooker and stir to combine.
• In a mixing bowl, whisk together the beefy mushroom soup, onion mushroom soup mix, beef broth, and steak sauce until smooth. Pour over the meatballs and stir to coat.
• Cover and cook on HIGH for 3-4 hours.
• In the last 30 minutes, remove 1/4 cup of cooking liquid. Whisk with cornstarch until smooth, then stir back into the slow cooker. Cover and finish cooking.
• Serve hot over mashed potatoes or cooked egg noodles.

Notes

For best results, use beef meatballs to maintain the classic Salisbury steak flavor. Avoid swapping out the cream of beefy mushroom soup or the beef broth. For extra veggie flavor, add sliced mushrooms at the start of cooking. Great served over mashed potatoes or egg noodles.

Keyword comfort food, meatballs, salisbury steak, slow cooker