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Slow cooker Salisbury steak meatballs served on a plate with gravy and mashed potatoes.
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Slow Cooker Salisbury Steak Meatballs

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.
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or microwave.