🥩 Savory, Hearty & Perfectly Saucy
These Slow Cooker Salisbury Steak Meatballs are your next go-to comfort food. Juicy homemade meatballs slow-cooked in a rich brown gravy with mushrooms and onions – a warm, nostalgic dinner with minimal effort. Just set it and let your crockpot work its magic!
Table of Contents
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Gravy:
- 1 medium onion, thinly sliced
- 1 cup sliced mushrooms (optional but recommended)
- 2 cups beef broth
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch + 2 tbsp cold water (slurry)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Preparation and Cooking Time
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time (Low) | 5–6 hours |
| Cook Time (High) | 2.5–3 hours |
| Total Time (avg.) | ~5 hours 15 min |
Instructions
1. Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix until just combined. Shape into 16–20 small meatballs.
2. Sear the Meatballs (Optional)
For extra flavor and texture, quickly brown the meatballs in a skillet with a little oil, about 1–2 minutes per side. This step is optional but recommended.
3. Layer in the Crockpot
Add sliced onions and mushrooms to the bottom of the crockpot. Place meatballs on top.
4. Mix the Gravy
In a bowl, whisk together beef broth, ketchup, and Worcestershire sauce. Pour over the meatballs.
5. Cook Until Tender
Cover and cook on Low for 5–6 hours or High for 2.5–3 hours, until meatballs are cooked through.
6. Thicken the Gravy
In the last 30 minutes of cooking, stir in a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water). Stir gently and allow to thicken.
7. Garnish and Serve
Top with chopped parsley and serve hot with mashed potatoes, rice, or egg noodles.
How to Serve
Serve Salisbury steak meatballs generously over:
- Mashed potatoes: Classic pairing that soaks up the rich gravy beautifully.
- Egg noodles: Perfect for a diner-style presentation.
- Steamed rice: A lighter option that still holds the sauce well.
- Cauliflower mash: For a low-carb twist.
- Garnish with parsley or even caramelized onions for extra flair.
Additional Tips
- Meat choice: Use 85/15 ground beef for flavor without too much grease.
- Make-ahead tip: Form meatballs the night before and refrigerate until ready.
- Flavor boost: Add a splash of soy sauce to the gravy for extra umami.
- Mushroom hater? Omit or replace with diced carrots.
- Avoid overmixing the meatball mixture to keep them tender.
Recipe Variation
- Turkey Version: Use ground turkey and chicken broth for a lighter take.
- Swedish Twist: Add a touch of allspice and nutmeg to the meatballs and serve with lingonberry jam.
- Creamy Gravy: Stir in 2 tbsp sour cream after thickening for a creamier finish.
- Cheese-Stuffed: Place a small cube of mozzarella inside each meatball before cooking.
Freezing and Storage
- To Store: Let cool completely. Refrigerate leftovers in airtight containers up to 4 days.
- To Freeze: Freeze meatballs and gravy in airtight bags or containers for up to 3 months.
- To Reheat: Thaw overnight. Reheat gently on the stove or microwave. Add a splash of broth if needed.
- Freezer Tip: Freeze uncooked formed meatballs separately and cook later from fresh or frozen.
Nutrition Facts (per serving)
- Calories: 410 kcal
- Protein: 26 g
- Carbohydrates: 12 g
- Fat: 28 g
- Saturated Fat: 10 g
- Fiber: 1 g
- Sodium: 640 mg
FAQ
Can I use frozen meatballs?
Yes, use store-bought fully cooked frozen meatballs. Adjust cooking time to 3–4 hours on low.
Can I cook this on the stovetop instead?
Yes. Simmer meatballs in the gravy covered for about 30 minutes, then uncover and thicken.
How do I avoid dry meatballs?
Use breadcrumbs and milk, and avoid overcooking. Also, don’t overmix the meatball mixture.
Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs and cornstarch for thickening.
Cooker Salisbury Steak Meatballs
Ingredients
Equipment
Method
- Make the Meatballs: Combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, and seasonings in a bowl. Mix and form 16–20 meatballs.
- Optional Sear: Brown meatballs 1–2 minutes per side in a skillet for extra flavor.
- Layer in Crockpot: Add sliced onions and mushrooms first, then layer meatballs on top.
- Mix Gravy: Whisk beef broth, ketchup, Worcestershire together. Pour over meatballs.
- Cook: Cover and cook on Low for 5–6 hours or High for 2.5–3 hours.
- Thicken: In last 30 minutes, add cornstarch slurry. Stir gently and let thicken.
- Serve: Top with parsley and serve over mashed potatoes or rice.
Nutrition
Notes
Use turkey for a leaner version.
Skip mushrooms if preferred.
Reheat gently with added broth if needed.
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