Slow Cooker Salisbury Steak Meatballs

Slow cooker Salisbury steak meatballs are the ultimate set-it-and-forget-it dinner that transforms simple ground beef into fork-tender meatballs swimming in rich, savory gravy. I love how this recipe delivers classic comfort food without the fuss. Just 15 minutes of hands-on prep, and your slow cooker does all the work while you go about your day.

I’ll never forget the first time I made these Salisbury steak meatballs in my slow cooker on a hectic Wednesday. I threw everything together before work, and when I walked through the door that evening, my kitchen smelled like a cozy diner. The meatballs were so tender they practically melted, and the mushroom gravy had developed this deep, satisfying flavor that you just can’t rush. My family devoured them over creamy mashed potatoes, and I felt like a kitchen hero without spending hours cooking. This slow cooker method is perfect for anyone who wants homemade comfort food without the fuss, making it one of my go-to recipes for easy weeknight dinners.

What You’ll Need for These Tender Meatballs

I always use 90/10 lean ground beef for the perfect balance of flavor and health, though 93/7 works beautifully if you want an even leaner option. Don’t skip the Worcestershire sauce in the meatballs – it adds incredible depth that makes these taste restaurant-quality.

• 1 pound ground beef (90/10 or 93/7 lean recommended)
• 1 cup breadcrumbs (plain or Italian seasoned)
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1 cup beef broth (low-sodium preferred to control salt levels)
• 1 cup cream of mushroom soup
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch (for thickening the gravy)
• 2 tablespoons cold water
• Fresh parsley for garnish (optional)
• Sautéed mushrooms (optional but delicious)

My ingredient preference: I like using panko breadcrumbs instead of regular because they create a lighter texture. If you want extra flavor, sauté half a chopped onion until translucent and add it to the slow cooker with the meatballs.

How to Make Slow Cooker Salisbury Steak Meatballs

I recommend mixing the meatball ingredients gently with your hands. Overmixing creates tough, dense meatballs, so just combine until everything holds together.

Step 1: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined, about 30 seconds. The mixture should hold together but still look slightly loose.

Step 2: Form the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should get approximately 16-18 meatballs. Wet your hands slightly to prevent sticking. Use a small cookie scoop for perfectly uniform meatballs that cook evenly. Make-ahead tip: Form meatballs the night before and refrigerate covered until ready to use.

Step 3 (Optional for deeper flavor): Heat a large skillet over medium-high heat. Brown the meatballs on two sides for about 2 minutes per side until they develop a golden crust. This step adds incredible depth but requires 10 extra minutes – skip if you’re pressed for time and they’ll still be delicious.

Step 4: In a separate bowl, whisk together the beef broth, cream of mushroom soup, and soy sauce until smooth. The soy sauce adds savory umami that makes the gravy irresistible.

Step 5: Arrange the meatballs in a single layer in your 4-6 quart slow cooker. If you sautéed onions, sprinkle them over the meatballs now. Pour the sauce mixture evenly over the meatballs, making sure they’re completely covered. The liquid should come about halfway up the meatballs.

Step 6: Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The meatballs are done when they reach an internal temperature of 160°F and are cooked through. They’ll be tender and the gravy will smell amazing.

Step 7: In the last 30 minutes of cooking time, mix the cornstarch with cold water in a small bowl to create a smooth slurry. Stir this into the sauce around the meatballs. Replace the lid and cook for the final 30 minutes. The gravy will thicken to a beautiful, coat-the-spoon consistency.

Step 8: Taste the gravy and adjust seasoning with salt and pepper if needed. Serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles with plenty of gravy ladled on top. Garnish with chopped fresh parsley for a pop of color.

Perfect Pairings for Your Meatballs

These slow cooker Salisbury steak meatballs pair beautifully with sides that soak up the incredible mushroom gravy.

Creamy Mashed Potatoes: Classic comfort food pairing that lets you enjoy every drop of that savory gravy. The buttery potatoes balance the rich meatballs perfectly.

Steamed Green Beans: Add a fresh, crisp vegetable element that cuts through the richness. Toss with a little garlic butter for extra flavor.

Buttered Egg Noodles: Traditional and satisfying, egg noodles create the ultimate comfort meal. Their wide surface area captures plenty of gravy.

Cauliflower Mash: For a lower-carb option that still delivers creamy texture. Season it well and you won’t miss the potatoes.

Dinner Rolls: Perfect for soaking up extra gravy. There’s something special about mopping your plate with fresh bread.

More Hearty Slow Cooker Comfort Food Recipes

These slow cooker Salisbury steak meatballs fit perfectly into a week of easy comfort dinners that practically cook themselves. For another hands-off beef recipe, try the tender Slow Cooker Garlic Butter Beef Bites and Potatoes, which pairs beautifully with the same mashed potato side. When the mood strikes for Italian flavors, the Crockpot Swedish Meatballs offer a similar meatball-in-gravy experience with a creamy, tangy twist.

For variety throughout the week, balance these rich meatballs with lighter slow cooker options like Slow Cooker Honey Mustard Chicken or the flavorful Dump and Go Crockpot Teriyaki Chicken. Both require minimal prep and deliver maximum flavor, making them perfect companions in a rotation of easy weeknight meals.

Storing Your Leftover Salisbury Steak Meatballs

Store cooled meatballs with gravy in an airtight container in the refrigerator for 3-4 days. Keep them in the gravy to prevent them from drying out. The flavors actually deepen overnight, making leftovers even better.

For reheating, gently warm the meatballs in a covered pot on the stovetop over low heat, stirring occasionally. Add a splash of beef broth if the gravy has thickened too much. You can also microwave individual portions in 1-minute intervals, stirring between each interval.

These freeze beautifully for up to 3 months. Freeze in portion-sized containers with gravy, then thaw overnight in the fridge before reheating. Having a batch in the freezer means dinner is ready when you need something homemade and satisfying fast.

Your Salisbury Steak Meatball Questions Answered

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