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Slow Cooker Salisbury Steak Meatballs

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 4-5 hours (slow cooker
  • Total Time: 4 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

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

  1. In a large bowl, mix together ground beef, ground pork, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
  2. Shape into 1-inch meatballs (about 20-24 meatballs).

Step 2: Brown the Meatballs (Optional but Recommended)

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  2. 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

  1. Place sliced onions and mushrooms in the bottom of the slow cooker.
  2. Add the browned meatballs on top.

Step 4: Make the Gravy & Cook

  1. In a bowl, whisk together beef broth, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, and black pepper. Pour over the meatballs.
  2. Cover and cook on LOW for 4-5 hours (or HIGH for 2-3 hours).

Step 5: Thicken the Gravy

  1. 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!

  1. 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.

Find it online: https://quickbiteskitchen.com/slow-cooker-salisbury-steak-meatballs/