Slow Cooker Salisbury Steak Meatballs

If you’re craving cozy comfort food that practically cooks itself, these Slow Cooker Salisbury Steak Meatballs are about to become your new weeknight favorite. Imagine tender, juicy meatballs simmering slowly in a rich, savory brown gravy that’s loaded with flavor. The best part? Your slow cooker does all the hard work while your kitchen fills with the most mouthwatering aroma.

I’ve always loved classic Salisbury steak, but transforming it into bite-sized meatballs makes it even better. They’re perfect for busy nights, meal prepping, or feeding a crowd without spending hours in the kitchen. Plus, the slow cooking method keeps the meatballs moist, tender, and bursting with flavor.

This recipe is quick to prep, budget-friendly, and so versatile. Serve these meatballs over creamy mashed potatoes, buttered egg noodles, or fluffy white rice for a hearty, soul-warming meal. Trust me, once you try them, you’ll want to make them again and again.

Ready to enjoy the ultimate comfort food with minimal effort? Let’s dive into everything that makes these Slow Cooker Salisbury Steak Meatballs truly special.

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What Makes These Slow Cooker Salisbury Steak Meatballs Special?

• Hands-off cooking – The slow cooker does all the work, leaving you more time to relax or prep sides.

• Extra juicy meatballs – The long simmer in savory gravy locks in moisture and flavor.

• Rich homemade gravy – A simple mix of broth, onions, and seasonings creates a luscious, flavorful sauce.

• Family-friendly comfort food – Kids and adults love it, making it a dinner win every time.

• Make-ahead & freezer-friendly – Prep now, freeze later, and reheat for quick weeknight meals.

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Ingredient Notes

Here’s what you’ll need to make the best Slow Cooker Salisbury Steak Meatballs:

• Ground beef – Use 80/20 for juicy meatballs. You can substitute with ground turkey or chicken for a leaner option.

• Breadcrumbs – Bind the meatballs and keep them soft. Panko or regular breadcrumbs both work well.

• Egg – Holds the mixture together.

• Onion – Finely minced for flavor and sweetness.

• Garlic powder – Adds a deep, savory note without overpowering.

• Beef broth – Forms the base of the gravy. Use low-sodium if you prefer more control over saltiness.

• Worcestershire sauce – A must for that classic Salisbury steak tang.

• Mushrooms (optional) – Add earthy richness to the gravy if you’re a mushroom fan.

• Cornstarch slurry – Thickens the gravy perfectly.

• Salt & black pepper – Season to taste.

• Slow cooker – A 6-quart size works perfectly for this recipe.

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How To Make Slow Cooker Salisbury Steak Meatballs

Step 1: Prepare the Meatballs

1. In a large bowl, combine 1 lb ground beef, ½ cup breadcrumbs, 1 egg, 2 tablespoons minced onion, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon pepper.

2. Gently mix until just combined. Don’t overwork the meat or the meatballs will turn dense.

3. Shape the mixture into 1 ½-inch balls (about 18–20 meatballs).

Tip: Use a cookie scoop for evenly sized meatballs.

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Step 2: Brown the Meatballs (Optional but Recommended)

4. Heat 1 tablespoon olive oil in a skillet over medium heat.

5. Sear meatballs on all sides for 2-3 minutes until golden brown.
   (This step adds extra flavor, but you can skip it to save time.)

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Step 3: Build the Gravy

6. In the slow cooker, whisk together 2 cups beef broth, 3 tablespoons Worcestershire sauce, and 1 tablespoon cornstarch until smooth.

7. Add ½ cup sliced onions and 1 cup mushrooms (if using) to the bottom of the slow cooker.

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Step 4: Slow Cook the Magic

8. Place the meatballs gently on top of the onion-mushroom mixture.

9. Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours until the meatballs are tender and cooked through.

Texture check: Meatballs should be juicy, and gravy should be thick and glossy.

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Step 5: Serve and Enjoy

10. Taste and adjust seasoning if needed.

11. Serve over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley for a pop of color.

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Storage Options

• Room temperature: Not recommended beyond 2 hours.

• Refrigeration: Store leftovers in an airtight container for up to 4 days.

• Freezing: Freeze meatballs and gravy in a freezer-safe bag or container for up to 3 months.

• Reheating: Reheat gently in the microwave or on the stovetop. Add a splash of broth if the gravy thickens too much.

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Variations and Substitutions

• Turkey or chicken meatballs – Use lean meat for a lighter option.

• Mushroom lovers’ version – Double the mushrooms for extra umami flavor.

• Gluten-free swap – Use gluten-free breadcrumbs and tamari instead of Worcestershire sauce.

• BBQ twist – Add ¼ cup barbecue sauce to the gravy for a smoky-sweet kick.

• Cheesy upgrade – Stuff meatballs with mozzarella cubes for a melty surprise inside.

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Frequently Asked Questions

1. Can I use frozen meatballs?
Yes! Skip the browning step and add them straight to the slow cooker. Adjust cook time to 6-7 hours on LOW.

2. Can I double the recipe?
Absolutely. Use a larger slow cooker or work in batches. Just don’t overcrowd the pot.

3. How do I prevent dry meatballs?
Use higher-fat ground beef, don’t overmix, and let the meatballs simmer gently in gravy.

4. Can I make this ahead of time?
Yes, assemble meatballs and gravy the night before, store in the fridge, and start cooking in the morning.

5. What sides go best with Salisbury steak meatballs?
Mashed potatoes, buttered noodles, steamed veggies, or roasted green beans are perfect pairings.

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