Slow Cooker Salisbury Steak Meatballs Recipe

If you’re searching for a true comfort food classic that practically makes itself, you need these Slow Cooker Salisbury Steak Meatballs in your life. Imagine: plump, flavorful beef meatballs simmered all day in a savory mushroom gravy, inviting you home with aromas that promise a cozy, satisfying dinner. This set-it-and-forget-it meal delivers all the nostalgia of Salisbury steak with a fun, family-friendly twist—juicy meatballs! Whether piled high over mashed potatoes, nestled on a bed of egg noodles, or simply enjoyed as is, this dish is your ticket to weeknight dinner success.

this Recipe

Ingredients You’ll Need

Gathering everything for Slow Cooker Salisbury Steak Meatballs couldn’t be easier, and you’ll be amazed by how each ingredient builds the classic flavors and luscious textures we all crave. Every item on this list has a role to play, from juicy, tender meatballs to a silky, mushroom-packed gravy that coats each bite.

• Ground beef: The star of the show, giving your meatballs that classic, hearty beefy flavor.
• Breadcrumbs: Bind the meatballs and keep them tender, not dense, as they slowly cook.
• Milk: Softens the breadcrumbs and adds extra moisture to ensure a juicy result.
• Egg: Acts as a binder, helping everything hold together for easy shaping and cooking.
• Worcestershire sauce: Adds a rich, savory depth and a subtle tangy kick.
• Onion powder: Brings that classic oniony flavor without any chunks in the meatballs themselves.
• Garlic powder: Provides that gentle warmth and unmistakable garlicky aroma.
• Salt: Just enough to season the meatballs perfectly—taste every note!
• Black pepper: Adds a subtle bite and rounds out those big, beefy flavors.
• Olive oil (for browning): Helps you get those gorgeous golden edges on your meatballs, locking in flavor.
• Cream of mushroom soup: Instant savory gravy, thick and creamy with real mushroom flavor in every spoonful.
• Beef broth: Adds a deep, meaty base to the sauce that soaks into the meatballs and veggies.
• Ketchup: A touch of sweetness and tang to balance the rich, savory sauce.
• Cornstarch (mixed with water, optional): Lets you take control of the gravy’s thickness, if you want it extra luscious.
• Onion (thinly sliced): Melts down into the sauce, giving great flavor and a touch of sweetness.
• Mushrooms (sliced): Add earthiness and great texture, soaking up all that amazing gravy.

How to Make Slow Cooker Salisbury Steak Meatballs

Step 1: Mix and Form the Meatballs

In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Don’t overmix—just use clean hands or a spoon to bring everything together until you have a uniform, soft mixture. Using your hands or a small scoop, shape the mixture into 1 1/2-inch meatballs. You’ll end up with a hearty batch of meaty, perfectly seasoned balls ready for browning.

Step 2: Brown the Meatballs

Heat olive oil in a large skillet over medium-high heat. Working in batches, brown your meatballs on all sides, taking care not to overcrowd the pan. This step isn’t about fully cooking them—it’s just to give the meatballs a beautiful crust that locks in flavor and will hold up during their slow braise. As each batch is finished, move them directly into your slow cooker.

Step 3: Layer in the Veggies

Once all your meatballs are resting snugly in the slow cooker, scatter the sliced onions and mushrooms right over the top. These veggies will melt into the gravy, perfuming everything with their flavor and making every bite more irresistible. It’s a little step that adds a lot of soul to your Salisbury steak meatballs.

Step 4: Whisk and Pour the Sauce

In a mixing bowl, whisk together the cream of mushroom soup, beef broth, and ketchup until the mixture is smooth and unified. This combination brings all the classic Salisbury steak vibes—creamy, savory, and a little tangy. Pour the sauce evenly over the meatballs and vegetables, making sure everyone gets a good soak. Cover your slow cooker and set it on low for 5–6 hours or high for 2–3 hours.

Step 5: Thicken the Gravy (Optional)

If you love your sauce thick and glossy, stir in the cornstarch slurry (cornstarch mixed with water) during the last 30 minutes of cooking. As it simmers, the gravy will tighten up beautifully, just like classic diner-style Salisbury steak. Give the meatballs a gentle stir so the thickened sauce coats everything evenly.

How to Serve Slow Cooker Salisbury Steak Meatballs

Garnishes

For that finishing touch, sprinkle your Slow Cooker Salisbury Steak Meatballs with a handful of freshly chopped parsley or a little cracked black pepper. The pop of green looks gorgeous against the rich, mushroomy sauce, and a touch of herbs always brightens up the plate. If you’re feeling fancy, a few extra sautéed mushrooms piled on top never hurt anyone!

Side Dishes

This dish begs for something to soak up all that luscious gravy. Fluffy mashed potatoes, buttery egg noodles, or even creamy rice are all perfect partners. Don’t forget a simple green vegetable or a crisp salad on the side to balance out the richness and keep things feeling fresh at the table.

Creative Ways to Present

For a fun twist, serve your Slow Cooker Salisbury Steak Meatballs as hearty sliders, tucked into soft dinner rolls with extra gravy on the side. Or pile them over creamy polenta for a different kind of comfort. You can even turn leftovers into epic open-faced sandwiches—the savory sauce soaks right in, making every bite irresistible.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the Slow Cooker Salisbury Steak Meatballs cool, then store them and the gravy in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days, making them a fantastic next-day lunch or easy repeat dinner.

Freezing

If you want to get ahead on meal prep, get your meatballs all cooked, cool them completely, and stash them (with sauce!) in a freezer-safe container. They’ll stay delicious for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

When you’re ready for round two, gently reheat your meatballs and sauce on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave them in short bursts, stirring between each, to keep the texture just right and the gravy silky.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works wonderfully as a lighter alternative to beef in Slow Cooker Salisbury Steak Meatballs. Just be sure not to overcook, as turkey is a bit leaner.

Do I have to brown the meatballs before slow cooking?

While it’s not strictly necessary, browning gives the meatballs extra flavor and helps them hold their shape in the slow cooker, so don’t skip it if you have the time!

How can I make the sauce gluten-free?

Simply use gluten-free breadcrumbs in place of regular ones, and make sure your cream of mushroom soup is certified gluten-free. The result will be every bit as delicious.

What’s the best way to keep the meatballs tender?

Be gentle when mixing and shaping—don’t overwork the meat. The milk and breadcrumbs help lock in moisture, resulting in juicy, melt-in-your-mouth meatballs every time.

Can I double the recipe for a crowd?

You bet! Just make sure your slow cooker has enough room for double the meatballs and sauce. Adjust the cooking time as needed if you’re really loading it up, and get ready to impress!

Final Thoughts

If you love dishes that deliver classic comfort with barely any fuss, I can’t recommend these Slow Cooker Salisbury Steak Meatballs enough. They bring people to the table with a smile and always disappear fast—so go ahead, treat yourself and your loved ones to this soul-warming favorite. Let your slow cooker do the work and get ready to savor every delicious bite!

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