Get ready to discover your family’s next cold-weather comfort food favorite: the Slow Cooker Salisbury Steak Meatballs Recipe! This dish combines all the cozy nostalgia of classic Salisbury steak with the irresistible appeal of juicy meatballs, all bathed in a rich onion-mushroom gravy. Everything simmers together in the slow cooker, freeing your hands (and your mind) while magical aromas fill the house. Whether you serve these meatballs over creamy mashed potatoes, fluffy rice, or tender egg noodles, you can count on hearty flavor, satisfying textures, and an effortless prep that’s perfect for any night of the week.

Ingredients You’ll Need

Slow Cooker Salisbury Steak Meatballs Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how each ingredient—simple as they may be—brings its own charm. Every item on this list plays a role, boosting the taste, color, and comforting texture of your Slow Cooker Salisbury Steak Meatballs Recipe. Here’s what you need, with a quick tip for each:

Ground Beef (1 1/2 pounds, 85/15): Use this specific lean-to-fat ratio to keep the meatballs juicy but not greasy—perfection in every bite.
Breadcrumbs (1/2 cup): They soak up moisture, keeping the meatballs tender and helping everything hold together.
Milk (1/4 cup): A splash of milk makes the meatballs even softer and more flavorful.
Large Egg (1): The egg acts as the key binder, ensuring your meatballs don’t fall apart as they cook.
Finely Chopped Onion (1/4 cup): Chopped super small, onion melts into the meatball mix, lending sweetness and depth.
Worcestershire Sauce (1 tablespoon, plus 1 for gravy): This brings savory umami goodness to both meatballs and gravy—not to be skipped!
Garlic Powder (1 teaspoon): Infuses the meatballs with gentle garlic flavor that isn’t overwhelming.
Onion Powder (1/2 teaspoon): Reinforces that classic Salisbury steak flavor throughout the meatball mixture.
Salt (1/2 teaspoon): The right amount of seasoning so every meatball pops with flavor.
Black Pepper (1/2 teaspoon): Brings a subtle warmth that balances the savoriness.
Beef Broth (2 cups): Your magic elixir for turning drippings into silky, rich gravy.
Ketchup (1 tablespoon): Just a bit, it gives the finished gravy a subtle tang and sweetness.
Cornstarch (1 tablespoon) + Water (1 tablespoon): Whisked together for a slurry, this thickens the gravy to luscious perfection right before serving.
Small Onion (1, sliced): Adds texture and natural sweetness to your finished sauce.
Mushrooms (8 ounces, sliced): Their earthy flavor is a must for the classic Salisbury steak touch.

How to Make Slow Cooker Salisbury Steak Meatballs Recipe

Step 1: Mix the Meatball Ingredients

Start by grabbing a large mixing bowl and adding your ground beef, breadcrumbs, milk, egg, finely chopped onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. The key here is to gently mix until everything just comes together—overworking can make the meatballs tough. If you want extra flavor, feel free to let the mixture sit in the fridge for about 10 minutes to help the breadcrumbs soak up the milk and seasonings.

Step 2: Shape the Meatballs

With clean hands (or a small cookie scoop if you like things tidy), roll your meatball blend into about 1½-inch meatballs. You should get plenty—aim for 24 juicy orbs of delight. As you’re shaping, try not to pack them too tightly, since a gentle hand results in the most tender meatballs.

Step 3: Layer in the Slow Cooker

Arrange your freshly formed meatballs snugly on the bottom of a 6-quart slow cooker. Sprinkle the sliced onions and mushrooms over the top, making sure everyone gets a share—this will flavor both the meat and the gorgeous gravy.

Step 4: Make the Gravy Base

In a small bowl, whisk together the beef broth, Worcestershire sauce, and ketchup until the mixture is completely combined. Pour this beautiful concoction evenly over the meatballs and vegetables in the slow cooker. You’ll start smelling that signature savory aroma in no time.

Step 5: Slow Cook Until Tender

Cover your slow cooker and set it to low for 5–6 hours, or high for 2½–3 hours. As the hours pass, magic will happen—the meatballs will soak up all those classic flavors and the onions and mushrooms will melt into the brothy gravy. Try not to peek too often, tempting as it might be!

Step 6: Thicken the Gravy

About 30 minutes before serving, whisk together the cornstarch and water to make a smooth slurry. Gently stir this into the slow cooker. Put the lid back on and let it cook until the gravy thickens up beautifully. Now picture that glossy, savory sauce coating each tender meatball—pure comfort!

Step 7: Time to Serve

Turn off the heat, give everything a gentle stir (be careful not to break up the meatballs), and dish up hot over your favorite base. Whether you choose mashed potatoes, rice, or egg noodles, you just can’t go wrong.

How to Serve Slow Cooker Salisbury Steak Meatballs Recipe

Garnishes

When it comes to finishing touches, a little garnish adds visual appeal and a burst of freshness. Sprinkle your Slow Cooker Salisbury Steak Meatballs Recipe with chopped fresh parsley for a pop of color. Try a dusting of cracked black pepper, or a spoonful of extra gravy ladled over the top for that irresistible glossy finish. Want a little flair? Thinly sliced scallions or even a sprinkle of Parmesan can make every plate look restaurant-worthy.

Side Dishes

You’ll want something that can soak up all that savory gravy. Creamy mashed potatoes are the classic partner, but fluffy rice or simple buttered egg noodles are equally satisfying. For a lighter meal, go with steamed green beans, tender roasted carrots, or even a crisp green salad tossed with vinaigrette—these offer a nice contrast to the richness of the dish.

Creative Ways to Present

Embrace your inner entertainer by turning the Slow Cooker Salisbury Steak Meatballs Recipe into a party-friendly treat. Serve them as sliders on toasted buns, tuck a few into sub rolls for hearty sandwiches, or thread them onto skewers for crowd-pleasing appetizers (with a bowl of gravy for dipping, of course). For cozy weeknight dinners, arrange meatballs in a deep platter, blanket them in gravy, and let people help themselves family-style.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let your Slow Cooker Salisbury Steak Meatballs Recipe cool to room temperature, then transfer everything to an airtight container. Pop them in the fridge, where they’ll stay tender and flavorful for up to four days. The gravy thickens a bit as it chills, turning the leftovers into a luscious, next-day treat.

Freezing

These meatballs freeze like a dream. Once they’re completely cool, portion them (with plenty of gravy) into freezer-safe containers or bags. Seal tightly, label, and freeze for up to three months. When you’re ready for hearty comfort food, just thaw in the fridge overnight, and you’re good to go.

Reheating

To reheat, place the meatballs and gravy in a covered skillet over low heat, stirring gently until everything is hot and bubbly. If the sauce has thickened too much, add a splash of water or beef broth to loosen it. You can also pop individual servings in the microwave for a quick lunchtime upgrade—just cover and heat in 30-second bursts until warmed through.

FAQs

Can I brown the meatballs before slow cooking?

Absolutely! Searing the meatballs in a skillet for a couple of minutes on each side before adding them to the slow cooker will build even deeper flavor and give the outsides a lovely color. It’s an extra step, but if you have the time, it’s so worth it!

Can I make this Slow Cooker Salisbury Steak Meatballs Recipe gluten-free?

Yes! Swap in your favorite gluten-free breadcrumbs and double-check that your cornstarch and Worcestershire sauce are certified gluten-free. The results are just as delicious—no one at the table will know the difference.

What type Main Course

Classic white button mushrooms are great, but cremini (baby bella) mushrooms bring a richer, earthy flavor. Feel free to use whichever variety you have on hand, or even a blend for more depth.

Can I use ground turkey or chicken instead of beef?

You sure can! Just know that the flavor will be a bit lighter, and you may want to use a dash more Worcestershire sauce and seasoning to keep those savory vibes strong. Ground turkey and chicken also cook up a bit leaner, so be attentive during the slow cooking process to avoid dryness.

Is it okay to double the recipe for a crowd?

Yes, but make sure you’re using a large enough slow cooker—this Slow Cooker Salisbury Steak Meatballs Recipe doubles beautifully! Layer the meatballs and veggies in batches if necessary, and keep an eye on the cooking time; you may need a little extra time if your slow cooker is packed full.

Final Thoughts

If you’re searching for a dinner that brings everyone running to the table, this Slow Cooker Salisbury Steak Meatballs Recipe is the answer. It’s full of flavor, yields the kind of leftovers you’ll actually be excited about, and turns everyday ingredients into something magical. I hope you give it a try—your taste buds (and your family) will thank you!

Slow Cooker Salisbury Steak Meatballs Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 5 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Slow Cooker Salisbury Steak Meatballs are a delicious twist on the classic dish, made with juicy meatballs cooked in a savory gravy until tender. Perfect for a comforting meal that the whole family will love.

Ingredients

Scale

Main Ingredients:

1 1/2 pounds ground beef (85/15)
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

For the gravy:

2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon cornstarch
1 tablespoon water (for slurry)
1 small onion (sliced)
8 ounces mushrooms (sliced)

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Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Shape into meatballs.
Cook in Slow Cooker: Place meatballs in slow cooker, add onions and mushrooms. Whisk beef broth, Worcestershire sauce, and ketchup, pour over meatballs. Cook on low for 5–6 hours or high for 2 1/2–3 hours.
Thicken the Gravy: Make a slurry with cornstarch and water. Stir into the slow cooker during the last 30 minutes of cooking. Serve warm over desired base.