Slow Cooker Salisbury Steak Meatballs

If you’re craving a warm, hearty, and comforting dinner without spending hours in the kitchen, these Slow Cooker Salisbury Steak Meatballs are the answer. This recipe combines the classic flavors of Salisbury steak with the convenience of a slow cooker, giving you juicy, tender meatballs simmered in a rich onion and mushroom gravy. It’s a family-friendly meal that feels like something from a diner, but with way less effort.

The beauty of using a slow cooker is that it does all the heavy lifting for you. You get perfectly cooked meatballs that stay moist and flavorful, soaking up every bit of that savory gravy. Whether you’re cooking for a busy weeknight, meal prepping ahead of time, or looking for a cozy Sunday dinner, this dish delivers on flavor and convenience.

Serve them over mashed potatoes, egg noodles, or rice for the ultimate comfort food pairing. Leftovers reheat beautifully, making it a great option for next-day lunches.

In this recipe blog post, I’ll walk you through why this dish is special, ingredient tips, step-by-step instructions, storage options, creative variations, and answers to your most common questions. By the end, you’ll be ready to make Slow Cooker Salisbury Steak Meatballs your new go-to comfort food dinner.

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What Makes This Slow Cooker Salisbury Steak Meatballs Special?

• Hands-off cooking: The slow cooker does all the work, freeing up your time.

• Juicy and tender: Cooking low and slow keeps the meatballs moist and full of flavor.

• Rich, savory gravy: The onion and mushroom sauce is hearty and perfect for spooning over sides.

• Family-friendly: Picky eaters love the classic Salisbury steak taste, and it’s easy to serve with favorite sides.

• Make-ahead friendly: Great for meal prep since the meatballs hold up well in the fridge or freezer.

This recipe is the perfect mix of convenience and comfort food flavor. The slow cooker means you can toss everything in, walk away, and come back to a dinner that tastes like you worked on it all day.

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Ingredient Notes

• Ground beef: Use 80/20 for juicy meatballs. Ground turkey or chicken works for a lighter version.

• Breadcrumbs: Help bind the meatballs and keep them tender. Panko can be swapped in.

• Eggs: Essential for binding. One large egg is enough for 1 pound of meat.

• Onion: Adds classic Salisbury steak flavor. Grated onion works best for meatballs to avoid chunks.

• Mushrooms: Optional, but they deepen the gravy’s flavor. Cremini or button mushrooms work well.

• Beef broth: Base for the gravy. Low-sodium broth gives you more control over saltiness.

• Worcestershire sauce: Adds umami and depth. Soy sauce is a possible substitute.

• Cornstarch: Thickens the gravy at the end. Flour works in a pinch but needs more cook time.

• Seasonings: Garlic powder, onion powder, salt, pepper, and parsley give the meatballs classic flavor.

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How To Make Slow Cooker Salisbury Steak Meatballs

1. Mix the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic powder, onion powder, salt, pepper, and parsley. Mix until just combined (don’t overmix or meatballs get tough).

2. Shape meatballs: Roll into 1 ½-inch balls. Place them on a baking sheet. You should get about 18–20 meatballs.

3. Brown the meatballs (optional): Heat a skillet with 1 tablespoon of oil. Brown the meatballs on each side for 2–3 minutes. This step locks in flavor but can be skipped if short on time.

4. Prepare the slow cooker: Add sliced onions and mushrooms to the bottom. Place the meatballs on top.

5. Make the gravy base: In a small bowl, whisk together beef broth, Worcestershire sauce, ketchup, and a little cornstarch. Pour over meatballs.

6. Cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours. Meatballs should reach an internal temperature of 160°F.

7. Thicken gravy (if needed): If the sauce is thin, whisk an extra tablespoon of cornstarch with cold water, stir it in, and cook on high for 10–15 minutes until thickened.

8. Serve: Spoon meatballs and gravy over mashed potatoes, rice, or noodles. Garnish with fresh parsley if desired.

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Storage Options

• Room temperature: Keep leftovers out no longer than 2 hours.

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

• Freezing: Place cooled meatballs and gravy in freezer-safe containers or bags. Freeze for up to 3 months.

• Reheating: Reheat in the microwave, stovetop, or slow cooker until warmed through. Add a splash of beef broth if gravy thickens too much.

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Variations and Substitutions

• Turkey version: Use ground turkey instead of beef for a lighter option.

• Low-carb: Swap breadcrumbs with almond flour or crushed pork rinds.

• Vegetable boost: Add diced carrots or peas into the gravy.

• Cheesy twist: Add mozzarella cubes inside meatballs for gooey centers.

• Spicy version: Stir in chili flakes or hot sauce for a kick.

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Frequently Asked Questions

1. Can I use frozen meatballs? Yes, but add an extra hour of cooking time. Browning them first improves flavor.

2. Do I need to brown the meatballs? No, but it adds extra depth and keeps them from falling apart.

3. Can I make this ahead of time? Yes, assemble the meatballs and gravy in the slow cooker insert, refrigerate overnight, and cook the next day.

4. What can I serve with these? Mashed potatoes, buttered noodles, or rice are classic choices. Steamed green beans or roasted veggies also pair well.

5. Why is my gravy thin? Add more cornstarch slurry and cook on high until thickened.

6. Can I double the recipe? Yes, just make sure your slow cooker is large enough. Cook time remains about the same.

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Conclusion

Slow Cooker Salisbury Steak Meatballs are the kind of dinner that makes everyone happy. The slow cooker does the work, while you get to enjoy juicy meatballs and rich, savory gravy over your favorite side. It’s hearty, comforting, and full of flavor without being complicated.

Give this recipe a try for your next weeknight meal or Sunday dinner. Don’t forget to share your results—I’d love to hear how your family enjoyed it!

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