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A Cozy Story Behind These Meatballs
Growing up, Salisbury steak was one of those comforting weeknight dinners my family loved. When I discovered a way to turn it into Slow Cooker Salisbury Steak Meatballs, it instantly became a new favorite. The first time I served them, I paired the tender meatballs with a rich mushroom-onion gravy over creamy mashed potatoes—and the whole table went silent. Everyone was too busy enjoying the meal! Since then, this recipe has become my go-to when I want comfort food without the fuss.
Why You’ll Love Slow Cooker Salisbury Steak Meatballs
These meatballs are comfort food at its finest—juicy, flavorful, and smothered in a savory gravy that cooks low and slow in the crockpot. The beauty of this recipe is its versatility: serve it over mashed potatoes, egg noodles, or even rice for a hearty dinner.
It’s also an excellent make-ahead meal. The meatballs hold up beautifully in the slow cooker, making it ideal for busy families, gatherings, or even meal prep. If you love classic Salisbury steak but want something easier and bite-sized, this recipe is for you.
Tips for the Best Meatballs
- Brown the meatballs before adding them to the slow cooker for richer flavor (optional, but highly recommended).
- Use breadcrumbs and egg to help bind the meatballs and keep them tender.
- Don’t rush the gravy—letting it simmer in the slow cooker develops deep, hearty flavor.
- Add Worcestershire sauce for that signature Salisbury steak taste.
Ingredients
For the Meatballs:
- 2 lbs ground beef (or beef/pork mix)
- 1 cup breadcrumbs
- 2 large eggs
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
For the Gravy:
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Instructions
- In a large bowl, mix ground beef, breadcrumbs, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper until well combined. Form into 1-inch meatballs.
- (Optional) Brown meatballs in a skillet with a little oil for 2–3 minutes per side to lock in flavor.
- Place meatballs in the slow cooker.
- In a separate bowl, whisk together beef broth, mushroom soup, Worcestershire sauce, garlic powder, and onion powder. Pour over meatballs.
- Add sliced onions and mushrooms on top.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- If you’d like a thicker gravy, mix cornstarch with water and stir it into the slow cooker 15 minutes before serving.
- Serve meatballs over mashed potatoes, egg noodles, or rice, spooning gravy on top.
These Slow Cooker Salisbury Steak Meatballs are a delicious twist on a classic comfort food. With juicy meatballs and rich mushroom gravy, they’ll quickly become a family favorite.