Slow Cooker Salisbury Steak Meatballs
I grew up on beefy, saucy dinners that stretched a weeknight into something comforting — and these Slow Cooker Salisbury Steak Meatballs hit that exact note. They’re meatball-sized Salisbury steaks cooked low and slow in a creamy mushroom gravy, perfect for piling onto mashed potatoes or steaming rice. This recipe is simple enough for busy evenings yet cozy enough for a family dinner when you want leftovers that still taste great.
Why you’ll love this dish
This recipe combines the familiarity of homemade meatballs with the indulgent gravy of classic Salisbury steak, but without the fuss of pan-searing and babysitting a skillet. It’s:
- Hands-off: brown-free option — shape, pour, and forget while the slow cooker does the work.
- Budget-friendly: basic pantry staples and 1 lb of ground beef go a long way.
- Family-friendly: mild flavors and tender meatballs make it kid-approved.
- Versatile: serves over mashed potatoes, rice, egg noodles, or even a toasted hoagie for a sandwich twist.
"Comfort food that takes almost no hands-on time — the gravy is why we come back." — A quick dinner-table review
If you like the idea of slow-cooked Salisbury-style comfort, you might also enjoy this Slow Cooker Salisbury Steak for another take on the same cozy flavors.
Step-by-step overview
Before you grab the ingredients, here’s the simple process so you know what to expect:
- Mix the ground beef with binders and seasonings, then shape into meatballs.
- Place the raw meatballs in the slow cooker in a single layer.
- Whisk together the cream-of-mushroom base, beef broth, and Worcestershire; pour over meatballs.
- Scatter sliced mushrooms on top.
- Cook low and slow until meatballs are cooked through and tender.
- Serve over mashed potatoes, rice, or noodles and spoon extra gravy over the top.
This overview helps you plan timing and sides — prep is mostly under 15 minutes, then it’s hands-off cooking.
What you’ll need
- 1 lb ground beef (80/20 recommended for juiciness; leaner will work but be drier)
- 1/2 cup breadcrumbs (plain or Italian; use gluten-free if needed)
- 1/4 cup onion, finely chopped (yellow or white)
- 1 egg
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 can (10.5 oz) cream of mushroom soup (or cream of mushroom substitute)
- 1 cup beef broth (use low-sodium if you prefer)
- 1 tsp Worcestershire sauce
- 1 cup mushrooms, sliced (white or cremini)
Substitutions/notes:
- To lighten it, swap half the beef for ground turkey and use low-fat soup, but expect a milder flavor.
- Prefer more mushroom flavor? Use a packet of mushroom soup mix or add 1/2 cup sautéed mushrooms.
- For a quick shortcut, frozen fully-cooked meatballs can be used — reduce cook time accordingly.
Step-by-step instructions
- In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, garlic powder, and a generous pinch of salt and pepper. Mix with your hands until just combined — avoid overworking.
- Shape the mixture into 12–16 golf-ball-sized meatballs (about 1½ inches).
- Arrange the meatballs in a single layer in the slow cooker. They can touch — that’s fine.
- In a medium bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.
- Pour the soup mixture evenly over the meatballs. Scatter the sliced mushrooms on top.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. Meatballs are done when they reach 160°F (71°C) internal temperature and the gravy is bubbly and slightly thickened.
- If the gravy is thin at the end, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook on high for 10–15 minutes to thicken.
- Serve hot over mashed potatoes, rice, or noodles. Spoon plenty of gravy over each plate.
Best ways to enjoy it
- Classic: Serve over creamy mashed potatoes with steamed green beans.
- Noodles: Egg noodles or buttered pasta make a great base — they soak up the gravy.
- Sandwich: Split a toasted hoagie roll and load with meatballs and extra gravy for a sloppy, satisfying sandwich.
- Lighter side: Serve with cauliflower mash or roasted Brussels sprouts and a green salad.
- Garnish ideas: Fresh parsley, chopped chives, or a few drops of lemon juice to brighten the gravy.
Storage and reheating tips
- Refrigerating: Cool within 2 hours and transfer to an airtight container. Keeps 3–4 days.
- Freezing: Freeze in a sealed container or freezer bag for up to 3 months. Label with date.
- Thawing: Thaw overnight in the fridge before reheating for best texture.
- Reheating: Microwave on medium power, stirring once or twice. Or reheat gently on the stovetop in a covered pan over low heat until warmed through. If gravy is stiff after refrigeration, add a splash of broth or water and heat slowly.
- Food safety: Ground beef should reach 160°F during cooking. Reheat leftovers to 165°F.
Pro chef tips
- Don’t overmix the meat: Mix just until everything is combined. Overworking makes dense meatballs.
- Browning is optional but helpful: If you have time, sear meatballs briefly in a hot skillet to develop extra flavor before adding to the slow cooker.
- Size matters: Make uniform meatballs so they cook evenly; about 1½ inch works well.
- Texture fix: If your gravy is watery, thicken with a cornstarch slurry near the end of cooking.
- Flavor boost: Add 1 tsp Dijon or 1/2 tsp onion powder to the meat mixture for depth.
- Shortcut idea: For a similar low-effort dinner, try these slow cooker chicken parm meatballs if you want a non-beef, equally simple option.
For more make-ahead slow-cooker inspiration, this slow cooker white chicken chili is great to prep and freeze ahead.
Creative twists
- Mushroom-forward: Add 1/2 cup chopped dried porcini rehydrated in warm water for an intense umami gravy.
- Cheese-filled: Press a small cube of cheddar or mozzarella into each meatball before sealing for melty centers.
- Gluten-free: Use gluten-free breadcrumbs and cornstarch for thickening.
- Vegetarian option: Substitute plant-based ground meat or large seasoned lentil balls and use vegetable broth.
- Sauce variations: Swap cream of mushroom for cream of onion and add a splash of red wine for a richer sauce.
- Make it smoky: Add 1 tsp smoked paprika and swap Worcestershire for a touch of liquid smoke.
Your questions answered
Q: Can I use frozen meatballs instead of making fresh?
A: Yes. Use pre-cooked frozen meatballs and reduce cook time to 2–3 hours on low or 1–2 hours on high, just long enough to heat through and meld flavors.
Q: How do I thicken the gravy without changing flavor?
A: Make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Stir it into the hot gravy and cook on high for 10–15 minutes until it thickens. Arrowroot works similarly if you want a clear sauce.
Q: Can I brown the meatballs first?
A: Absolutely. Browning adds flavor and improves texture. Brown them 1–2 minutes per side in a hot skillet, then transfer to the slow cooker and continue with the recipe.
Q: Is this safe to cook on high if I’m short on time?
A: Yes — cook on high for 3–4 hours. Make sure the meatballs reach 160°F (71°C) internal temperature for safety.
Q: How long do leftovers keep?
A: Stored in the refrigerator in an airtight container, leftovers keep 3–4 days. Freeze for up to 3 months.
Conclusion
Slow Cooker Salisbury Steak Meatballs are a hands-off, comforting dinner that’s easy to adapt and keeps well as leftovers — a perfect weeknight solution that still feels special. For another slow-cooker take that uses frozen meatballs, see this helpful recipe: Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs). If you’d like a version with different flavor notes and tips from a well-tested blog, check out Crockpot Salisbury Steak Meatballs | Belly Full.
Slow Cooker Salisbury Steak Meatballs
Ingredients
Method
- In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, garlic powder, and a generous pinch of salt and pepper. Mix with your hands until just combined — avoid overworking.
- Shape the mixture into 12–16 golf-ball-sized meatballs (about 1½ inches).
- Arrange the meatballs in a single layer in the slow cooker. They can touch — that’s fine.
- In a medium bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.
- Pour the soup mixture evenly over the meatballs. Scatter the sliced mushrooms on top.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. Meatballs are done when they reach 160°F (71°C) internal temperature and the gravy is bubbly and slightly thickened.
- If the gravy is thin at the end, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook on high for 10–15 minutes to thicken.
- Serve hot over mashed potatoes, rice, or noodles. Spoon plenty of gravy over each plate.
