There’s nothing quite like the deep satisfaction of a hearty, home-cooked meal that fills your kitchen with rich, savory aromas and your belly with comfort. Slow Cooker Salisbury Steak Meatballs take everything you love about the classic Salisbury steak—tender beef, a flavorful gravy, and nostalgic comfort—and repackages it into bite-sized, meatball form that slowly simmers to perfection in your crockpot.
This dish is a game-changer for busy home cooks and comfort food lovers alike. Not only is it easy to prepare, but it’s also budget-friendly, freezer-friendly, and beloved by both kids and adults. Whether you serve it over mashed potatoes, buttered noodles, or fluffy rice, the result is always a crowd-pleaser.
In this post, we’ll walk through every detail you need to make perfect Slow Cooker Salisbury Steak Meatballs, including ingredients, step-by-step preparation, expert tips, delicious variations, and serving suggestions.
Why You’ll Love This Recipe
- Ultimate comfort food – Warm meatballs coated in a rich mushroom and onion gravy.
- Slow cooker convenience – Set it and forget it while your house fills with delicious smells.
- Budget-friendly – Uses simple pantry ingredients and affordable ground beef.
- Family-approved – Kid-friendly and perfect for picky eaters.
- Versatile – Great for meal prep, freezing, or feeding a crowd.
What Are Salisbury Steak Meatballs?
Salisbury steak traditionally refers to seasoned ground beef patties served with brown gravy, often with onions and mushrooms. It’s a dish that originated in the 1800s as a high-protein diet option but quickly became a comfort food staple.
This modern twist turns those seasoned patties into juicy meatballs and lets the slow cooker do the heavy lifting. The meatballs simmer low and slow in a rich, homemade gravy made with sautéed mushrooms, caramelized onions, beef broth, and a splash of Worcestershire sauce.
Ingredients You’ll Need
For the Meatballs:
- Ground beef (680 g / 1.5 lbs) – Use 80/20 for the best flavor and moisture.
- Breadcrumbs (½ cup) – Helps bind the meatballs and maintain tenderness.
- Milk (¼ cup) – Softens the breadcrumbs, creating a juicy texture.
- Egg (1 large) – Holds everything together.
- Worcestershire sauce (1 tbsp) – Adds that deep umami flavor.
- Garlic powder (½ tsp) – For background flavor.
- Onion powder (½ tsp) – Enhances the savory notes.
- Salt & pepper (to taste) – A pinch of each goes a long way.
- Olive oil (1 tbsp) – For browning meatballs before slow cooking.
For the Gravy:
- Unsalted butter (1 tbsp) – Adds richness to the sauté.
- Yellow onion (1 medium, thinly sliced) – For that sweet, caramelized flavor.
- Garlic (2 cloves, minced) – Always a must in savory gravies.
- Mushrooms (225 g / 8 oz, sliced) – Use cremini or button mushrooms.
- All-purpose flour (2 tbsp) – Thickens the gravy.
- Beef broth (2 cups, low sodium) – Forms the gravy base.
- Worcestershire sauce (1 tbsp) – Enhances the meaty flavor.
- Ketchup (1 tbsp) – Adds subtle tang and richness.
- Dried thyme (¼ tsp) – A warm herb that complements beef well.
- Salt & pepper (to taste) – Adjust as needed.
Step-by-Step Instructions
Step 1: Mix the Meatballs
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Use your hands or a spatula to gently mix the ingredients. Avoid overmixing, which can lead to tough meatballs.
Step 2: Shape and Brown
Form the mixture into about 20–24 small meatballs, roughly 1.5 inches each. Heat olive oil in a large skillet over medium-high heat and brown the meatballs in batches. You don’t need to cook them through—just a nice sear on the outside to develop flavor.
Chef’s Tip: Browning meatballs adds depth to the dish. Don’t skip this step if you have time!
Step 3: Sauté the Onions and Mushrooms
In the same skillet, melt butter and sauté the sliced onions for 3–4 minutes until they begin to soften. Add the garlic and mushrooms, cooking for another 5–6 minutes until the mushrooms reduce and start to brown.
Step 4: Create the Gravy Base
Sprinkle flour over the mushroom-onion mixture and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the beef broth. Add Worcestershire sauce, ketchup, thyme, and season with salt and pepper. Simmer for 2–3 minutes until slightly thickened.
Step 5: Slow Cook
Transfer the browned meatballs to the slow cooker and pour the gravy over the top. Gently stir to coat.
- Cook on low for 4–5 hours
- Or on high for 2.5–3 hours
You’ll know it’s ready when the meatballs are fully cooked and tender, and the gravy is thick and flavorful.
Step 6: Rest and Serve
Let the meatballs rest for 5 minutes before serving. Garnish with chopped fresh parsley for a pop of color and freshness.
Serving Suggestions
These Slow Cooker Salisbury Steak Meatballs are incredibly versatile. Here are some favorite pairings:
- Mashed potatoes – The classic combo!
- Buttered egg noodles – Great for soaking up all that rich gravy.
- Steamed rice – Simple and effective.
- Roasted vegetables – Add some color and nutrition to the plate.
- Garlic bread – Ideal for sopping up the extra sauce.
Tips for Perfect Results
- Don’t overmix the meatball mixture—this ensures a tender texture.
- Use fresh mushrooms for best flavor and texture. Canned mushrooms will work, but they don’t hold up as well.
- Taste the gravy before pouring it over the meatballs. Adjust seasoning to your liking.
- Use a liner or spray your slow cooker with cooking spray to prevent sticking.
- Chill meatballs briefly before browning if your kitchen is hot—they’ll hold their shape better.
Make-Ahead & Freezing Instructions
- To Make Ahead:
- Mix and form the meatballs up to 24 hours in advance and store covered in the fridge.
- You can also prep the entire dish the night before and keep it in the refrigerator, then start your slow cooker the next day.
- To Freeze:
- Let the cooked dish cool completely. Transfer to freezer-safe containers and freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat gently on the stove or in a slow cooker on low.
Recipe Variations
Low-Carb Version
Skip the breadcrumbs or use crushed pork rinds or almond flour as a binder. Thicken the gravy with xanthan gum instead of flour.
Ground Turkey or Chicken
For a lighter dish, substitute ground turkey or chicken. Add an extra splash of milk or broth to keep them moist.
No Mushrooms
Not a fan of mushrooms? Omit them entirely or replace with diced zucchini or extra onions.
Creamy Gravy Option
Add ¼ cup of heavy cream to the gravy at the end of cooking for a creamier version.
Why This Recipe Works
The slow cooker is the unsung hero of the kitchen when it comes to coaxing out flavor with minimal effort. These Slow Cooker Salisbury Steak Meatballs work so well because they:
- Balance savory, rich flavors with tender textures
- Cook low and slow for deep, developed taste
- Are adaptable to dietary needs and ingredients you already have
- Create a complete meal with just a side or two
Final Thoughts
Whether you’re planning a family dinner, looking for an easy weeknight meal, or preparing something cozy for guests, Slow Cooker Salisbury Steak Meatballs are a winning choice. They’re everything we love about Salisbury steak—hearty, comforting, and smothered in delicious gravy—but easier and more fun to eat.
They also store well, reheat beautifully, and make fantastic leftovers. So go ahead, plug in your slow cooker and treat yourself to a meal that’s satisfying, soul-warming, and sure to become a regular on your dinner rotation.
Slow Cooker Salisbury Steak Meatballs
Description
Tender and flavorful, these Slow Cooker Salisbury Steak Meatballs are a comforting and budget-friendly weeknight dinner. Simmered in a rich mushroom and onion gravy, this easy crockpot recipe turns simple ground beef into a hearty and satisfying meal that’s perfect over mashed potatoes, noodles, or rice. Great for meal prep and freezer-friendly too!
Ingredients
For the Meatballs:
For the Gravy:
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands or a spatula until just combined. Don’t overmix to avoid tough meatballs.
Shape and Brown the Meatballs
- Form the mixture into 20–24 meatballs (about 1.5 inches each). Heat olive oil in a skillet over medium heat and brown the meatballs in batches, turning to sear all sides. Do not cook through—just a quick sear to add flavor. Transfer them to the slow cooker.
Sauté the Aromatics
- In the same skillet, melt butter and add onions. Cook for 3–4 minutes until slightly softened. Add garlic and mushrooms, and cook another 3–5 minutes until mushrooms reduce in size and release their moisture.
Build the Gravy
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute. Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, ketchup, and thyme. Simmer for 2–3 minutes until slightly thickened.
Slow Cook Everything Together
- Pour the gravy mixture over the meatballs in the slow cooker. Cover with lid and cook on low for 4–5 hours or high for 2–3 hours, until meatballs are cooked through and tender.
Serve
- Let rest for 5 minutes before serving. Serve hot over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley.
Note
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
Freezing: Freeze cooked meatballs with gravy in freezer-safe bags for up to 3 months. Thaw in the fridge overnight and reheat.
Variations:
- Substitute turkey or chicken for a lighter version.
- Add a splash of heavy cream to the gravy for extra richness.
- Make it gluten-free by using GF breadcrumbs and flour.
Serving Suggestions: Pair with mashed potatoes, rice, buttered noodles, or roasted vegetables.
