Creamy, juicy, and downright comforting — these Slow Cooker Salisbury Steak Meatballs are exactly the kind of meal that makes weeknights feel special with almost no fuss. Picture tender beef meatballs simmered in a rich, savory gravy that hugs every bite, served over fluffy mashed potatoes or buttery egg noodles. Fun fact: Salisbury steak dates back to a 19th-century doctor who promoted minced beef as a healthy alternative to whole cuts — who knew health advice could taste so good?
This recipe stands out because it combines classic comfort food flavors with the set-it-and-forget-it convenience of the slow cooker. Prep is quick, the slow cooker does the heavy lifting, and picky eaters tend to love it. If you enjoy other easy slow cooker favorites, you might also like my twist on slow cooker chocolate turtles for a sweet finish. Ready to cozy up to a pot of homemade gravy and meatballs? Let’s get cooking.
What is Slow Cooker Salisbury Steak Meatballs?
Ever wondered how Salisbury steak and meatballs fell into the same pot? It’s one of those happy accidents in comfort food evolution — why choose between a patty and a ball when you can have juicy meatballs swimming in classic Salisbury-style gravy? Think of it as the best of both worlds: the familiar “the way to a man’s heart is through his stomach” vibe with a modern slow-cooker twist. Maybe someone once rolled up a steak, called it a ball, and the rest is delicious history. Curious? Try this recipe and see why it’s so irresistible.
Why You’ll Love This:
- Big, comforting flavor: Rich gravy, tender meatballs, and juicy beef combine for a deeply satisfying meal that warms you from the inside out.
- Budget-friendly: Ground beef and pantry staples make this a wallet-smart dinner that feeds a family without breaking the bank.
- Family appeal and versatility: Serve it over mashed potatoes, egg noodles, rice, or even a big slice of crusty bread — everyone finds their favorite.
Compared to a classic slow-cooker pot roast, these meatballs are faster to prep and portioned for easy serving. If you enjoyed the silky sauce on my slow cooker creamy chicken gravy, you’ll appreciate the same cozy sauce heritage here. Now go on — give it a try and make tonight a comfort-food night.
How to Make:
Quick Overview
This recipe is wonderfully simple: mix and brown meatballs, simmer them slowly in savory broth and onion soup mix, and finish with an optional cornstarch slurry for a silky gravy. Prep time is about 20–30 minutes, and slow cooking takes 3–8 hours depending on your setting. The standout element is the rich, savory gravy that soaks into every meatball.
Ingredients
1 pound ground beef — chilled
1/2 cup breadcrumbs — plain or seasoned
1/4 cup grated Parmesan cheese — finely grated
1/4 cup chopped parsley — fresh, chopped
1 egg — lightly beaten
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste — about 1/2 teaspoon each, adjust as desired
1 tablespoon olive oil — for browning
1 cup beef broth — low-sodium if preferred
1 cup sliced mushrooms — cleaned and sliced
1 packet onion soup mix — 1 packet (about 1 ounce)
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch (optional, for thickening) — mix with 1 tablespoon water to form a slurry if using
Directions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix gently until just combined; overmixing can make meatballs dense. Form into 1-inch meatballs and place on a plate.
- Heat olive oil in a skillet over medium heat. When hot, add meatballs in a single layer and brown on all sides for 5–7 minutes. Browning adds flavor and helps them hold together in the slow cooker.
- Transfer browned meatballs to the slow cooker, arranging them in a single layer if possible.
- In the same skillet, add sliced mushrooms and sauté for 3–4 minutes until they begin to soften and release juices.
- Add beef broth, onion soup mix, and Worcestershire sauce to the skillet with mushrooms. Stir until the onion soup mix dissolves and the liquid begins to warm.
- Pour the broth and mushroom mixture over the meatballs in the slow cooker, ensuring meatballs are mostly submerged.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until meatballs are cooked through and tender.
- For a thicker gravy, mix cornstarch with a tablespoon of cold water to make a slurry and stir into the slow cooker during the last 30 minutes of cooking. Switch to high if you need a quicker thickening finish.
- Taste the gravy and adjust seasoning with salt and pepper if needed. Serve meatballs and gravy over mashed potatoes, egg noodles, or rice. Garnish with additional chopped parsley if desired.
What to Serve With:
- Creamy mashed potatoes or garlic mashed potatoes for classic comfort.
- Egg noodles tossed with a little butter for a quick, kid-friendly base.
- Steamed green beans, roasted Brussels sprouts, or buttered peas for a bright, fresh contrast.
- A crisp green salad with vinaigrette to cut through the richness.
- A robust red wine or an iced tea with lemon for easy drink pairings.
Top Tips for Perfecting:
- Don’t overwork the meat: Mix ingredients until combined to keep meatballs tender.
- Brown meatballs: Skipping this step saves time but browning adds depth and helps texture.
- Adjust gravy thickness: Use the cornstarch slurry for a silky gravy; omit for a lighter sauce.
- Swap proteins: Try half ground beef and half ground pork for extra juiciness.
- Make ahead: Brown meatballs the night before and refrigerate; assemble and cook the next day for minimal morning prep.
- Common mistake: Cooking too long on high can dry out meatballs. Stick to the recommended times.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals to avoid drying.
Freezing: Cool completely, then freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Best reheating: Warm gently on the stovetop over low heat with a splash of broth or water to restore moisture, or reheat in a 350°F oven covered for 20–25 minutes until warmed through.
FAQs
Can I use frozen meatballs instead of making them from scratch?
Yes — you can use pre-cooked frozen meatballs. Add them to the slow cooker and simmer in the same broth and onion soup mixture. Reduce cooking time to 2–3 hours on low to allow flavors to meld without breaking down the meatballs.
Is it necessary to brown the meatballs first?
No, but browning adds extra flavor and helps the meatballs hold together better. If you’re short on time, you can skip browning and cook them directly in the slow cooker; just expect a slightly different texture and lighter color.
Can I make this in an Instant Pot or pressure cooker?
Yes. Brown the meatballs using the sauté function, then add liquids and cook on high pressure for about 8–10 minutes with a quick release. Thicken the sauce afterward with a cornstarch slurry if needed.
How do I make the gravy gluten-free?
Use gluten-free breadcrumbs and swap the onion soup mix for a gluten-free onion seasoning. Make a slurry with cornstarch or use a gluten-free gravy thickener instead of regular cornstarch if desired.
Can I double the recipe for a crowd?
Absolutely. Use a larger slow cooker and increase liquids slightly. Cook time remains similar, but ensure meatballs aren’t stacked too tightly so heat can circulate.
Conclusion
This Slow Cooker Salisbury Steak Meatballs recipe is a cozy, effortless win for busy nights and family dinners. It’s simple to prep, budget-friendly, and delivers rich, comforting flavor with minimal fuss. If you want to explore similar comforting slow-cooker ideas, check out this version using frozen meatballs for extra convenience: Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs …). For another take with classic gravy flavors, see this tried-and-true guide on Crockpot Salisbury Steak Meatballs | Belly Full. Give this recipe a try, invite someone you love to share it, and enjoy every savory bite.
Slow Cooker Salisbury Steak Meatballs
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Ground beef Chilled
- 1/2 cup Breadcrumbs Plain or seasoned
- 1/4 cup Grated Parmesan cheese Finely grated
- 1/4 cup Chopped parsley Fresh, chopped
- 1 large Egg Lightly beaten
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Salt Adjust as desired
- 1/2 teaspoon Pepper Adjust as desired
- 1 tablespoon Olive oil For browning
- 1 cup Beef broth Low-sodium if preferred
- 1 cup Sliced mushrooms Cleaned and sliced
- 1 packet Onion soup mix About 1 ounce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cornstarch Optional, for thickening
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix gently until just combined; overmixing can make meatballs dense. Form into 1-inch meatballs and place on a plate.
- Heat olive oil in a skillet over medium heat. When hot, add meatballs in a single layer and brown on all sides for 5–7 minutes.
- Transfer browned meatballs to the slow cooker, arranging them in a single layer if possible.
- In the same skillet, add sliced mushrooms and sauté for 3–4 minutes until they begin to soften and release juices.
- Add beef broth, onion soup mix, and Worcestershire sauce to the skillet with mushrooms. Stir until the onion soup mix dissolves and the liquid begins to warm.
- Pour the broth and mushroom mixture over the meatballs in the slow cooker, ensuring meatballs are mostly submerged.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until meatballs are cooked through and tender.
- For a thicker gravy, mix cornstarch with a tablespoon of cold water to make a slurry and stir into the slow cooker during the last 30 minutes of cooking.
- Taste the gravy and adjust seasoning with salt and pepper if needed. Serve meatballs and gravy over mashed potatoes, egg noodles, or rice.