Slow Cooker Salisbury Steak Meatballs

So picture this: it’s Tuesday, you got home a bit frazzled from work, the dog’s traipsed muddy footprints on the floor (again), and all you want is something warm and saucy for dinner without spending forever in the kitchen. Honestly, that’s how I stumbled on what my family now calls the Salisbury slow-cooker miracle. The smell alone practically herds everyone to the table—which, by the way, never happens when I make kale salad for some reason. Anyways, these slow cooker Salisbury steak meatballs are my go-to when I want hearty comfort, fewer dishes, and maximum praise (just don’t tell anyone how little effort it actually takes. My secret!).

Why This Recipe Hits the Spot—Every Time

I make this when I want to impress my crew (but don’t have the bandwidth for fancy chef shenanigans). My family goes absolutely wild for these; I’m talking second helpings, maybe even a race to the slow cooker. Also, I sort of love how I can throw it all together and walk away. No hovering required! And hey, there were a few times my gravy got a little lumpy, or I forgot to sauté the onions first. Guess what? Still delicious. Plus, the leftovers—if you have any—might taste even better after an overnight chill in the fridge. Maybe that’s just me. Oh, and if you think slow cooker meatballs can’t be drool-worthy, think again (I sure did when I started—only took one batch to convert me).

What You’ll Need (and What You Can Sub for, No Judgment)

• 1 1/2 pounds ground beef (I sometimes use half beef, half pork if that’s what’s in the freezer, or even turkey for a lighter vibe.)
• 1 small onion, finely chopped (honestly, I just eyeball it most times. Red onion has a great bite, but yellow is fine too.)
• 2 cloves of garlic, minced—more if you’re feeling bold
• 1/3 cup breadcrumbs (panko, regular, gluten-free—choose your own adventure. My gran swore by Italian-style but any old crumbs will get the job done.)
• 1 large egg
• 2 tablespoons ketchup (or BBQ sauce—gives a smoky twist if you ask me)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley (fresh is fancy, but I’m usually not about that life midweek)
• Salt & pepper—a solid pinch of each
• For the gravy:
• 2 cups beef broth (stock cubes in hot water work just fine—I promise)
• 1 tablespoon tomato paste (optional but I love the richness)
• 2 tablespoons cornstarch (mixed with 2 tbsp water for that classic slurry—flour works too, just needs longer to thicken)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Another splash of Worcestershire, for good luck

How To Pull It All Together (Mostly Hands-Off!)

1. Grab a big bowl—toss in your beef, onion, garlic, breadcrumbs, egg, ketchup, Worcestershire, parsley, salt, pepper. Use your hands here! It gets a little messy and honestly, that’s half the fun (wash your rings first if you’re the bling-wearing type—I always forget and regret it).
2. Form the mixture into meatballs about the size of a golf ball or, y’know, just whatever size looks bite-sized to you! Place them gently in the bottom of your slow cooker. (I usually end up with 18-20.)
3. Mix up the gravy: whisk your beef broth, tomato paste, cornstarch slurry, onion powder, garlic powder and splash of Worcestershire together. Pour this right over the top of those meatballs. If some stick out, give ’em a little nudge until they’re mostly bathed in gravy. Not a science.
4. Pop the lid on and set your slow cooker to low for 5-6 hours (I sometimes cheat with high for 3, but the long low cook is just… chef’s kiss.)

   Side note: this is the part where the house smells so good even the neighbor’s dog might pop by. Try not to peek; every time I sneak one open, I lose a little precious steam. (But I still do it anyway.)

5. Before serving, give it all a gentle stir. If your gravy looks a bit thin, you can remove the lid and let it bubble for another 15-30 mins, or toss in another little spoon of cornstarch slurry. Don’t worry if it seems a bit lumpy or strange—by the time you plate it up, it’s all perfect.

Lessons Learned (AKA Notes and Real-Life Hacks)

• I once skipped the breadcrumbs out of pure forgetfulness—meatballs were oddly dense, but still edible. Actually, if you like dense, this might not be a bad thing.
• Mixing by hand seems best; forks just don’t get in there enough.
• Sometimes my gravy ends up with little cornstarch blobs. Whisking the slurry properly helps, but hey, it’s rustic!

Variations I’ve Tried—Some Great, Some Not So Much

• I once swapped all the beef for turkey and it was okay, just a bit less “hearty” than the OG version. The kids noticed.
• Tried tossing in some mushrooms with the gravy—works a treat, they get all juicy and flavorful.
• Don’t try canned soup as a shortcut here. I thought it would save time, but it turned out gloopy. Just don’t.

Equipment (and If You Don’t Have It…)

• Slow cooker/crock pot (obviously). If you don’t have one, honestly, a Dutch oven in the oven on low does the trick. I’ve done it in a pinch—just check the liquid a little more often.
• Mixing bowl
• Whisk or fork (for the gravy—spoons work, but it’s more arm work)

How to Store Your Meatballs—If They Last

Scoop leftovers into a container, toss them in the fridge for up to 3 days (though, honestly, mine have never lasted that long). If you want to freeze, use a freezer bag and lay them flat, but I tend to think they taste best fresh. Microwaves do the job for reheating, but I like popping them back in a pan with a splash of water for a minute—wakes it up a bit.

How I Like to Serve These (Take Notes, Or Don’t!)

The classic way: over buttery mashed potatoes, with a mess of peas or green beans. My son puts them in hoagie rolls like messy meatball subs—never thought I’d approve of that, but it’s shockingly tasty. Occasionally I’ve served them with noodles. If you want more serving inspiration, Simply Recipes mashed potatoes are a winner, or if you want the real down-home feel, Serious Eats buttered noodles are what you need.

Pro Tips Learned the Hard Way

• I once tried to brown the meatballs first—made the clean up a nightmare and honestly, the flavor boost was barely noticeable. Just toss ’em right into the slow cooker; trust me.
• Don’t rush the gravy. Tried cranking it to high hoping it’d thicken faster and ended up with a burned edge on the crock. Patience is truly a virtue here.

FAQs—Yes, I’ve Been Asked These!

• Can I use frozen meatballs? Sure, I’ve done it on especially lazy days. They won’t be quite the same—way less juicy—but they’ll do in a pinch.
• Is it safe to leave on while I’m at work? Yeah, that’s the whole point of a slow cooker (well, as long as yours isn’t one of those ancient ones from the 80s—I learned that the hard way!).
• Can I double the recipe? Yep. Just check your slow cooker’s size and add another half hour to the cooking time if it’s packed full.
• Why did my gravy turn out watery? Happens sometimes. Try stirring in more cornstarch slurry and give it a little extra time with the lid off at the end.

So that’s my take on these slow cooker Salisbury steak meatballs. If you try them, let me know how it went (good or otherwise—I love a kitchen disaster story almost as much as a win). Cheers!

★★★★★ 4.20 from 11 ratings

Slow Cooker Salisbury Steak Meatballs

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

Tender beef meatballs simmered in a rich onion gravy in the slow cooker. A comforting and easy dinner perfect for busy weeknights.

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Ingredients

• 1 1/2 pounds ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, finely chopped
• 2 cups beef broth
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. 1
   In a large bowl, combine ground beef, breadcrumbs, egg, milk, salt, pepper, and chopped onion. Mix until just combined.
2. 2
   Form the mixture into 1 1/2-inch meatballs and place them in the bottom of the slow cooker.
3. 3
   In a separate bowl, whisk together beef broth, cream of mushroom soup, and Worcestershire sauce until smooth. Pour over the meatballs.
4. 4
   Cover and cook on low for 4 hours or until meatballs are cooked through and sauce is bubbly.
5. 5
   Mix cornstarch and water together in a small bowl, then stir into the slow cooker. Cover and cook for an additional 10-15 minutes to thicken the gravy.
6. 6
   Garnish with chopped parsley before serving, if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370 caloriescal

Protein: 27gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 14gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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