Slow Cooker Salisbury Steak Meatballs

Here’s a hearty, comforting recipe for Slow Cooker Salisbury Steak Meatballs — tender, flavorful meatballs simmered in a rich onion & mushroom gravy. It’s an easy, family-friendly dinner that goes perfectly with mashed potatoes, egg noodles, or rice.

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🍖 Slow Cooker Salisbury Steak Meatballs

📏 Yield: 4–6 servings

⏲ Total Time: 4–6 hours (slow cook)

Prep time: 20 minutes

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⭐ Ingredients

For the Meatballs:

• 1 lb ground beef (85–90% lean)

• ½ cup breadcrumbs

• 1 egg

• 2 tbsp milk

• 1 tbsp Worcestershire sauce

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• Optional: 1 tbsp ketchup or Dijon mustard for added flavor

For the Gravy:

• 1 small onion, thinly sliced

• 1 cup sliced mushrooms (fresh or canned)

• 1 ½ cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp ketchup

• 1 tsp Dijon mustard (optional)

• 2 tbsp cornstarch + 2 tbsp water (for thickening, added at end)

• Salt & pepper to taste

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🔪 Instructions

1. Make the Meatballs:

• In a large bowl, combine all meatball ingredients.

• Mix just until combined — don’t overwork the meat.

• Form into 1.5-inch meatballs (about 18–20 total).

• Optional: Brown the meatballs in a skillet for 2–3 minutes per side to add flavor (but you can skip this step for a true no-fuss slow cooker version).

2. Assemble in Slow Cooker:

• Add sliced onions and mushrooms to the bottom of the slow cooker.

• Place meatballs on top.

• In a bowl, whisk together beef broth, Worcestershire, ketchup, and mustard.

• Pour over meatballs.

3. Cook:

• Cover and cook on Low for 5–6 hours or High for 2.5–3 hours.

4. Thicken the Gravy:

• In the last 20–30 minutes of cooking, stir together 2 tbsp cornstarch and 2 tbsp cold water, then mix into the slow cooker.

• Stir gently and cover to let the gravy thicken.

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🍽️ Serving Suggestions

• Serve over:

  • Mashed potatoes (classic!)

  • Egg noodles

  • White or brown rice

• Garnish with chopped parsley or a sprinkle of black pepper.

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💡 Tips & Variations

• Make ahead: Prep meatballs the night before and store in the fridge.

• Gluten-free: Use GF breadcrumbs and check broth/ketchup labels.

• Shortcut: Use frozen meatballs (about 1.5 lbs) for an ultra-easy version — reduce cook time slightly.