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
Scale
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
