Slow Cooker Salisbury Steak Meatballs Recipe
If you love classic comfort food but crave the ease of a set-it-and-forget-it meal, Slow Cooker Salisbury Steak Meatballs are about to become your new favorite dinnertime hero. Imagine juicy, flavorful meatballs gently simmered in a savory onion and mushroom gravy, all coming together effortlessly in your slow cooker. This recipe delivers the timeless taste of Salisbury steak in irresistibly tender meatball form, perfect for cozy family meals or feeding a hungry crowd. Prepare for compliments and second helpings!
Ingredients You’ll Need
One of the best things about Slow Cooker Salisbury Steak Meatballs is how straightforward the ingredient list is—each item plays a vital role in building deep, hearty flavor and that dreamy, rich gravy. Let’s take a closer look at what you’ll need to whip up this wonderfully nostalgic dish.
- Ground beef (1 1/2 pounds): The foundation of our meatballs, providing rich, meaty flavor and classic texture.
- Breadcrumbs (1/2 cup): Keep the meatballs tender by absorbing moisture and helping them hold their shape.
- Large egg (1): Acts as a binder for the meatballs, ensuring they stay together as they cook.
- Milk (1/4 cup): Adds extra moisture, making the meatballs soft and juicy.
- Worcestershire sauce (1 tablespoon): A splash of umami-rich depth that enhances both the meat and gravy.
- Onion powder (1/2 teaspoon): Delivers subtle onion flavor without the texture of chopped onions in the meatballs.
- Garlic powder (1/2 teaspoon): A must for savory flavor that infuses every bite.
- Salt (1/2 teaspoon): Brings out all the flavors and seasons the meatballs perfectly.
- Black pepper (1/4 teaspoon): Just enough to add a gentle hint of warmth and spice.
- Beef broth (2 cups): The base for the luscious gravy, infusing everything with deep flavor.
- Brown gravy mix (1 packet, 1 oz): The secret shortcut to silky, flavorful gravy with zero fuss.
- Worcestershire sauce (1 tablespoon, for gravy): Repeats its magic in the gravy, tying the dish together.
- Ketchup (1 tablespoon): Adds a touch of sweetness and tang to balance the savory notes.
- Dijon mustard (1 teaspoon): For gentle acidity and complexity in the gravy.
- Onion powder (1/2 teaspoon, for gravy): Further boosts the gravy’s savory base.
- Small onion, thinly sliced (1): Melts into the sauce, adding sweetness and depth.
- Sliced mushrooms (1 cup, optional): Bring earthiness and texture, perfect for mushroom lovers.
- Cornstarch mixed with cold water (1 tablespoon + 2 tablespoons, optional): Thickens the gravy if you like it extra hearty.
How to Make Slow Cooker Salisbury Steak Meatballs
Step 1: Make the Meatball Mixture
Start by combining your ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper in a large bowl. Use clean hands or a fork to gently mix everything together until just combined. Be careful not to overwork the mixture—this is the secret to tender, not tough, meatballs.
Step 2: Shape and Brown the Meatballs
Roll the mixture into 1 1/2-inch balls, aiming for about 20–24 meatballs. For extra flavor and to help your meatballs hold their shape, quickly brown them in a skillet with a splash of oil over medium-high heat for 2–3 minutes. This step is optional, but it really does add a lovely depth and color.
Step 3: Prepare the Gravy Mixture
In a separate bowl, whisk together the beef broth, brown gravy mix, Worcestershire sauce, ketchup, Dijon mustard, and onion powder. This combination creates a rich, savory gravy with just the right hint of tang and sweetness—no need for complicated steps or ingredients.
Step 4: Layer the Slow Cooker
Scatter the thinly sliced onion and mushrooms (if you’re using them) across the bottom of your slow cooker. Gently pile the browned (or raw, if you skipped browning) meatballs on top of the veggies. Pour the prepared gravy mixture over everything, making sure all the meatballs get a little gravy love.
Step 5: Cook Low and Slow
Cover the slow cooker and set it to low for 4–5 hours or high for 2–3 hours. The Slow Cooker Salisbury Steak Meatballs will become incredibly tender as they soak up all that savory sauce. If you like your gravy extra thick, stir in the cornstarch slurry about 15 minutes before serving and let it bubble away to your desired consistency.
Step 6: Serve and Enjoy
Once the meatballs are cooked through and the gravy is bubbling and rich, it’s time to serve up your Slow Cooker Salisbury Steak Meatballs. Ladle them generously over mashed potatoes, fluffy rice, or egg noodles and get ready for a round of applause at the table!
How to Serve Slow Cooker Salisbury Steak Meatballs
Garnishes
Fresh parsley, a sprinkle of chives, or even a dusting of cracked black pepper can add a pop of color and a hint of freshness to your plate. Don’t underestimate the power of a small garnish—it’s the finishing touch that makes these Slow Cooker Salisbury Steak Meatballs look as amazing as they taste.
Side Dishes
This dish practically begs for a creamy base—think buttery mashed potatoes, egg noodles, or steamed rice to soak up all that savory gravy. For a lighter touch, serve with roasted green beans or a crisp green salad to balance the richness.
Creative Ways to Present
Try transforming your Slow Cooker Salisbury Steak Meatballs into sliders with soft rolls and a spoonful of gravy, or serve them as an appetizer with toothpicks at your next gathering. They’re also fantastic tucked into a sub roll for a hearty sandwich, perfect for lunch or a casual dinner.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover meatballs and gravy to an airtight container and pop them in the fridge. They’ll stay delicious for up to 4 days, and the flavors only get better as they meld together overnight.
Freezing
Slow Cooker Salisbury Steak Meatballs freeze beautifully! Let them cool completely, then pack them (with plenty of gravy) into freezer-safe containers or bags. They’ll keep well for up to 3 months—perfect for busy weeks when you need a comforting meal in a hurry.
Reheating
For best results, reheat gently on the stovetop over medium-low heat, adding a splash of beef broth or water if the gravy needs loosening. In a pinch, the microwave works too—just heat in short bursts and stir often to ensure even warming.
FAQs
Can I use frozen meatballs instead of homemade?
Absolutely! If you’re short on time, swap in your favorite frozen meatballs. Just remember to reduce the cook time slightly if they’re fully cooked, and keep an eye on texture so they don’t get too soft.
Do I have to brown the meatballs before slow cooking?
Browning is optional, but highly recommended for the best flavor and texture. It helps lock in juices and adds a deeply savory, caramelized note to the final dish.
Is it possible to make this recipe gluten-free?
Yes! Simply use gluten-free breadcrumbs and check that your gravy mix is gluten-free. The rest of the ingredients are naturally gluten-free, making this an easy swap for those with dietary restrictions.
Can I add other vegetables to the slow cooker?
Definitely—this recipe is very forgiving. Carrots, bell peppers, or even peas can be added for extra veggies, just chop them small so they cook evenly with the meatballs.
What’s the best way to thicken the gravy?
If you like a thicker sauce, stir in the optional cornstarch slurry during the last 15 minutes of cooking. It will bubble up and give you that perfect, clingy gravy consistency.
Final Thoughts
I can’t wait for you to experience just how easy and comforting Slow Cooker Salisbury Steak Meatballs can be. This recipe brings all the heart and nostalgia of classic Salisbury steak, with the modern convenience of your trusty slow cooker. Gather your family, dig in, and enjoy every delicious bite!
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Slow Cooker Salisbury Steak Meatballs Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Slow Cooker Salisbury Steak Meatballs are a comforting and hearty meal featuring tender homemade meatballs simmered in a rich, savory brown gravy with mushrooms and onions. Perfect for a set-it-and-forget-it dinner, these meatballs pair wonderfully with mashed potatoes, rice, or egg noodles.
Ingredients
For the Meatballs
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Gravy
- 2 cups beef broth
- 1 packet (1 oz) brown gravy mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
- Prepare Meatballs: In a large bowl, mix together ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper until just combined. Shape the mixture into 1 1/2-inch meatballs, about 20–24 in total. For best results, lightly brown the meatballs in a skillet over medium-high heat for 2–3 minutes to help them maintain their shape during cooking (optional but recommended).
- Make Gravy Mixture: In a medium bowl, whisk together beef broth, brown gravy mix, Worcestershire sauce, ketchup, Dijon mustard, and onion powder until smooth and well combined.
- Assemble in Slow Cooker: Layer the thinly sliced onions and mushrooms (if using) in the bottom of the slow cooker. Arrange the meatballs evenly on top of the vegetables. Pour the gravy mixture over the meatballs to cover them.
- Cook: Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours, until meatballs are fully cooked through and tender.
- Optional Thickening: If you prefer a thicker gravy, stir in the cornstarch slurry 15 minutes before the end of cooking and continue to cook uncovered until the gravy thickens.
- Serve: Serve the Salisbury steak meatballs hot over a bed of creamy mashed potatoes, rice, or egg noodles for a complete and satisfying meal.
Notes
- Browning the meatballs before slow cooking adds extra flavor and helps them hold their shape, but you can skip this step to save time.
- For convenience, frozen precooked meatballs can be used; just reduce the cooking time slightly to avoid overcooking.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 4–5 meatballs with gravy
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 110mg
