Description
This slow cooker version of Salisbury steak transforms classic flavors into tender meatballs simmered in a rich brown gravy. The slow cooking process makes them incredibly flavorful, while the savory mushroom and onion sauce adds depth. A true comfort food dish with minimal effort!
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground pork (optional, for extra tenderness)
- 1/2 cup breadcrumbs (plain or seasoned)
- 1 egg
- 1/4 cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Salisbury Steak Gravy:
- 1 tbsp olive oil (for browning meatballs)
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp Dijon mustard (optional, for extra depth)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp cornstarch (mixed with 2 tbsp water, to thicken)
Instructions
Step 1: Prepare the Meatballs
- In a large bowl, mix together ground beef, ground pork, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Shape into 1-inch meatballs (about 20-24 meatballs).
Step 2: Brown the Meatballs (Optional but Recommended)
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear the meatballs in batches for about 2-3 minutes per side, until browned. (They don’t need to be fully cooked—this adds flavor!)
Step 3: Assemble in the Slow Cooker
- Place sliced onions and mushrooms in the bottom of the slow cooker.
- Add the browned meatballs on top.
Step 4: Make the Gravy & Cook
- In a bowl, whisk together beef broth, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, and black pepper. Pour over the meatballs.
- Cover and cook on LOW for 4-5 hours (or HIGH for 2-3 hours).
Step 5: Thicken the Gravy
- In the last 30 minutes, stir in the cornstarch slurry (cornstarch + water) to thicken the gravy. Stir gently and let cook until thickened.
Step 6: Serve & Enjoy!
- Serve over mashed potatoes, rice, or egg noodles, and garnish with fresh parsley.
Notes
- Meat Substitute: Use all ground beef or swap in ground turkey for a lighter version.
- Gravy Thickness: Add more cornstarch if you like a thicker sauce.
- Make-Ahead: Meatballs can be made and browned ahead of time, then stored in the fridge until ready to cook.
- Storage: Leftovers keep well in the fridge for 3-4 days or can be frozen for up to 3 months.