Prep Time 25 mins
Cook Time 4 hrs
Rest Time 5 mins
Total Time 4 hrs 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 95  C
Servings: 6
Best Season: Fall, Winter
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:
  • 680 g ground beef (80/20 for flavor)
  • 0.5 cup breadcrumbs (plain)
  • 0.25 cup milk
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil (for browning)
    • For the Gravy:
  • 1 tbsp unsalted butter
  • 1 medium yellow onion (sliced thin)
  • 2 cloves garlic (minced)
  • 225 g mushrooms (sliced, cremini or button)
  • 2 tbsp all-purpose flour
  • 2 cups beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 0.25 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley (chopped, for garnish)
Instructions
    Prepare the Meatball Mixture
  1. 1
    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.
    2. Shape and Brown the Meatballs
  2. 2
    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.
    3. Sauté the Aromatics
  3. 3
    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.
    4. Build the Gravy
  4. 4
    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.
    5. Slow Cook Everything Together
  5. 5
    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.
    6. Serve
  6. 6
    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.

Keywords: slow cooker, Salisbury steak, meatballs, comfort food, budget-friendly
Read it online: https://petitepanini.com/recipe/slow-cooker-salisbury-steak-meatballs/