Slow Cooker Salisbury Steak Meatballs Recipe
Comfort in a Bowl Slow Cooker Dinners.
Tender, savory meatballs simmered all day in a rich, mushroom and onion gravy. This is the ultimate comfort food, made effortlessly in your slow cooker.
I remember my mom making Salisbury steak on rainy afternoons. It was her go-to comfort meal. I’ve taken that memory and, honestly, made it a little easier. Rolling the meat into little meatballs instead of patties feels more playful, and letting the slow cooker do all the heavy lifting... well, that’s just a gift to my future self. It’s the kind of meal that feels slow and intentional, even on the busiest days. Each bite is a little bit of nostalgia, a little bit of that quiet, rainy day feeling.
Why This Recipe Feels Like a Hug
- •It’s a true set-it-and-forget-it meal that fills your home with the most comforting aroma.
- •The meatballs become unbelievably tender, soaking up all that rich, savory gravy.
- •It’s nostalgic and simple, but feels special enough for a Sunday dinner.
- •So versatile—perfect over mashed potatoes, egg noodles, or even rice.
Wow, this is the coziest meal I've made in ages. The meatballs were so incredibly tender, and the gravy... ugh, the gravy is everything. My whole family cleaned their plates!
Essential Ingredient Guide
- Ground Beef: I really like an 85/15 blend for this. The little bit of extra fat keeps the meatballs so moist and tender as they cook all day.
- Cremini Mushrooms: These are sometimes called 'baby bellas.' They have a deeper, earthier flavor than white button mushrooms, which I think makes the gravy feel so much richer.
- Worcestershire Sauce: Don't skip this! It adds a savory, umami depth to both the meatballs and the gravy that you can't quite get from anything else. It's that little secret something.
Complete Cooking Process
- Gently mix your meatball ingredients—the key is a light hand for tender results.
- Roll them into uniform balls for even cooking.
- Give them a quick sear in a hot skillet. This isn't for cooking them through, but for developing that deep, savory crust.
- Sauté the onions and mushrooms in the same pan you used for the meatballs. All those browned bits are pure flavor!
- Create a simple roux with butter and flour to give the gravy body.
- Slowly whisk in the beef broth and seasonings to create a smooth, luscious sauce.
- Layer the browned meatballs in the slow cooker.
- Pour the beautiful, warm gravy right over the top.
- Set the timer and walk away. Let the slow cooker work its quiet magic for the next few hours.
Frequently Asked Questions
→Can I skip browning the meatballs?
Honestly, you could, but I really recommend you don't. Searing them first creates a wonderful texture and adds a layer of flavor to the whole dish that you'd miss otherwise. It's a few extra minutes for a big payoff.
→Can I make this with ground turkey?
Yes, absolutely! Ground turkey would be a lovely, lighter alternative. Just be sure to use a blend that has a little fat (like 93/7) so the meatballs don't dry out during the long cook time.
→What's the best way to serve these?
My favorite is over a pile of creamy mashed potatoes—they're just perfect for soaking up all that amazing gravy. But egg noodles are a classic for a reason, and they're also wonderful with rice or even just some crusty bread.
Slow Cooker Salisbury Steak Meatballs Recipe
Slow Cooker Salisbury Steak Meatballs: tender meatballs simmered in rich gravy. A comforting, family-friendly crockpot dinner, ready in minutes!
Timing
Prep Time
20 minutes
Cook Time
4-6 hours
Total Time
4 hours 20 minutes
Recipe Details
Ingredients
For the Meatballs
- 012 lbs ground beef (85/15 is great)
- 021 cup plain breadcrumbs
- 031 large egg, lightly beaten
- 041/4 cup milk
- 051 small yellow onion, finely grated
- 062 cloves garlic, minced
- 071 tsp salt
- 081/2 tsp black pepper
- 091 tbsp Worcestershire sauce
- 102 tbsp olive oil, for browning
For the Gravy
- 011 large yellow onion, sliced
- 028 oz cremini mushrooms, sliced
- 032 tbsp unsalted butter
- 043 tbsp all-purpose flour
- 054 cups beef broth
- 062 tbsp ketchup
- 071 tbsp Dijon mustard
- 081 tsp Worcestershire sauce
- 09Salt and pepper to taste
- 10Fresh parsley, chopped, for garnish
Instructions
In a large bowl, gently combine the ground beef, breadcrumbs, egg, milk, grated onion, garlic, salt, pepper, and Worcestershire sauce. Be careful not to overmix! Just until everything comes together. Form the mixture into 1.5-inch meatballs.
Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides. They don’t need to be cooked through, we’re just getting some lovely color on them. Once browned, place them in the bottom of your slow cooker.
In the same skillet, melt the butter. Add the sliced onions and mushrooms and cook until they're soft and golden, about 5-7 minutes. The little browned bits from the meatballs will add so much flavor.
Sprinkle the flour over the onions and mushrooms and stir for about a minute until it's all coated. This will thicken our gravy.
Slowly whisk in the beef broth, making sure to scrape up any bits from the bottom of the pan. Whisk in the ketchup, Dijon mustard, and Worcestershire sauce. Bring the mixture to a gentle simmer and cook until it starts to thicken slightly.
Pour this beautiful gravy mixture over the meatballs in the slow cooker. Give it a gentle stir.
Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The meatballs should be tender and the gravy rich and flavorful.
Before serving, taste the gravy and season with more salt and pepper if you feel it needs it. Sprinkle with fresh parsley.
Notes & Tips
- 1Feel free to add other vegetables to the gravy, like carrots or celery, if you like.
- 2If you prefer a smoother gravy, you can use an immersion blender to blend the onions and mushrooms before pouring it over the meatballs.
Tools You'll Need
- •Don't overmix the meatball mixture. A light, gentle hand is the secret to tender, not tough, meatballs.
- •Scrape the bottom of the pan when you're making the gravy. Those browned bits left from searing the meat are flavor gold.
- •If your gravy isn't as thick as you'd like at the end, you can make a small slurry of cornstarch and water and stir it in during the last 30 minutes of cooking.
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