If you’re craving comfort food that feels like a warm hug on a plate, these Slow Cooker Salisbury Steak Meatballs are absolute game changers. Imagine juicy, tender meatballs soaked in a rich, savory mushroom gravy, slowly cooked to perfection without any fuss. This dish combines classic Salisbury steak flavors with the convenience of a slow cooker, delivering a hearty meal that’s both satisfying and effortless. Whether you’re cooking for a family dinner or meal prepping for the week, these meatballs bring a cozy, homestyle charm to your table that everyone will love.

Slow Cooker Salisbury Steak Meatballs Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on simple, everyday ingredients that work together beautifully to create amazing flavor and texture. Each component plays a vital role, from the lean ground beef providing the perfect meaty base, to the comforting cream of mushroom soup that builds the luscious gravy coating the meatballs.

1 pound ground beef: Use lean beef for balanced flavor and a tender texture without excess fat.
1/2 cup breadcrumbs: Helps bind the meatballs together while keeping them moist inside.
1/4 cup chopped onion: Adds a mild sweetness and depth to the meat mixture.
1/4 cup milk: Keeps the meatballs soft and helps the breadcrumbs absorb moisture.
1 large egg: Acts as a natural binder, ensuring your meatballs hold their shape.
1 teaspoon garlic powder: Brings a warm, savory undertone to the seasoning.
1 teaspoon Worcestershire sauce: Boosts umami notes for that classic Salisbury steak flavor.
Salt and pepper to taste: Essential for enhancing every layer of flavor.
1 can (10.5 ounces) cream of mushroom soup: Forms the creamy, rich base of the gravy that coats the meatballs.
1 cup beef broth: Thins the gravy to a luscious consistency while adding depth.
2 tablespoons soy sauce: Adds subtle saltiness and umami complexity to the sauce.
1 tablespoon ketchup: Provides a slight tang and a touch of sweetness to balance the gravy.
1 teaspoon dried parsley: Adds a hint of earthy freshness and color to the dish.

How to Make Slow Cooker Salisbury Steak Meatballs

Step 1: Mix the Meatball Ingredients

Start by combining ground beef, breadcrumbs, chopped onion, milk, egg, garlic powder, Worcestershire sauce, salt, and pepper in a large bowl. Mix these ingredients just until everything is evenly incorporated. Overworking the meat could make the meatballs dense, so be gentle and use your hands or a spoon to fold everything together until uniform.

Step 2: Shape the Meatballs

Next, form the mixture into small meatballs about 1 inch in diameter. Keeping them uniform in size ensures they cook evenly throughout your slow cooking process. This step is fun and a great way to get hands-on with the recipe!

Step 3: Brown the Meatballs (Optional but Recommended)

While this step can be skipped if you’re in a hurry, taking a few minutes to brown the meatballs in a hot skillet really elevates the flavor. The caramelized crust adds a wonderful depth and texture that you won’t want to miss. Brown all sides over medium heat for about 5-7 minutes.

Step 4: Transfer to Slow Cooker

Place the browned (or raw, if you skip the browning) meatballs directly into your slow cooker. They’ll slow cook gently, soaking up all those rich flavors from the gravy.

Step 5: Prepare the Gravy Mixture

In a separate bowl, whisk together the cream of mushroom soup, beef broth, soy sauce, ketchup, and dried parsley. This mixture will become a thick, flavorful gravy that perfectly complements the meatballs.

Step 6: Pour Gravy Over Meatballs and Cook

Pour the gravy evenly over the meatballs in the slow cooker. Cover and cook on low for 6 hours, allowing the meatballs to become incredibly tender and infused with the savory mushroom sauce.

Step 7: Stir and Serve

Once cooking is complete, gently stir the meatballs in the thickened gravy to coat them well before serving. Your Slow Cooker Salisbury Steak Meatballs are now ready to enjoy!

How to Serve Slow Cooker Salisbury Steak Meatballs

Garnishes

Adding a sprinkle of freshly chopped parsley or chives on top brightens the dish visually and introduces a fresh herbal note that balances the rich gravy. A few red pepper flakes can add a subtle kick if you like a bit of heat.

Side Dishes

This dish pairs wonderfully with creamy mashed potatoes or buttery egg noodles that soak up the delicious mushroom gravy. Steamed green beans or roasted carrots add a lovely pop of color and crunch to round out the meal.

Creative Ways to Present

For a fun twist, serve the meatballs on a toasted sub roll with melted cheese to make a comforting Salisbury steak meatball sandwich. You can also spoon the meatballs over cauliflower rice for a lighter option that still satisfies all those savory cravings.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate. These Slow Cooker Salisbury Steak Meatballs will stay fresh for up to 3 days, making them perfect for easy lunches or a quick weeknight dinner.

Freezing

If you want to save some for later, freeze the meatballs and gravy in a freezer-safe container or bag. They can last up to 3 months frozen. Just thaw in the refrigerator overnight before reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave to maintain moisture. Stir occasionally to warm the meatballs evenly and keep the gravy silky smooth.

FAQs

Can I make Slow Cooker Salisbury Steak Meatballs without browning them first?

Absolutely! Skipping the browning step saves time and the meatballs will still cook through in the slow cooker, though browning adds a nice caramelized flavor and firmer texture.

What can I use instead of cream of mushroom soup?

You can substitute with cream of celery or cream of chicken soup for a slightly different flavor profile. To keep it dairy-free, try coconut milk mixed with sautéed mushrooms.

How do I prevent the meatballs from falling apart while cooking?

Be sure to mix the meatball ingredients just until combined and include the egg and breadcrumbs as binders. Also, gentle handling during shaping and slow cooking helps keep their shape intact.

Can I double the recipe for a larger crowd?

Definitely! Just double all the ingredients and use a larger slow cooker or cook in batches. The cooking time remains roughly the same.

Is it possible to make this recipe in an Instant Pot?

Yes! Brown the meatballs first using the sauté function, then add the gravy mixture and meatballs, and pressure cook on high for about 10 minutes with a quick release for tender results.

Final Thoughts

I can’t recommend these Slow Cooker Salisbury Steak Meatballs enough if you love meals that feel like a cozy hug from the inside out. They’re simple to make, wonderfully flavorful, and perfect for busy days when you want a homemade meal with minimal effort. Give this recipe a try—you might just find your new favorite go-to comfort food!

Slow Cooker Salisbury Steak Meatballs Recipe

★★★★★

5 from 20 reviews

Author: Jack
Total Time: 6 hours 25 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Slow Cooker Salisbury Steak Meatballs recipe delivers tender, flavorful meatballs simmered in a rich mushroom gravy. Perfect for an easy, comforting weeknight dinner, these meatballs are made with lean ground beef and seasoned with garlic, Worcestershire sauce, and parsley. Slow cooking infuses the dish with deep flavors and keeps the meatballs juicy without extra effort.

Instructions

Combine Ingredients for Meatballs: In a mixing bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until all ingredients are well incorporated but avoid overmixing to keep the meatballs tender.
Form Meatballs: Shape the mixture into evenly sized meatballs about 1 inch in diameter to ensure uniform cooking.
Brown Meatballs (Optional): Heat a skillet over medium heat and brown the meatballs on all sides for 5 to 7 minutes. This step enhances flavor but can be skipped to save time.
Place Meatballs in Slow Cooker: Transfer the browned (or raw, if skipping browning) meatballs into the slow cooker, arranging them in a single layer if possible.
Prepare Gravy Mixture: In a separate bowl, whisk together the cream of mushroom soup, beef broth, soy sauce, ketchup, and dried parsley until smooth.
Pour Gravy Over Meatballs: Pour the prepared gravy mixture evenly over the meatballs in the slow cooker, making sure they are well coated.
Cook Slow and Low: Cover and cook on low heat for 6 hours, or until the meatballs are fully cooked through and tender, allowing flavors to meld beautifully.
Serve: Once cooking is complete, gently stir the meatballs in the gravy to coat them before serving. Enjoy hot with mashed potatoes or your favorite side.

Notes

For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
Browning the meatballs adds flavor but can be skipped to save time.
If the gravy is too thick after cooking, thin it with a little additional beef broth.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
Pair with mashed potatoes, steamed vegetables, or egg noodles for a complete meal.

Prep Time: 15 minutes
Cook Time: 6 hours 10 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American