If you crave the deep, savory flavor of a classic Salisbury Steak but don’t want the fuss of pan-frying individual patties, you are in the right place. These Slow Cooker Salisbury Steak Meatballs deliver all the comforting richness of the original dish—tender, seasoned beef enveloped in a thick, mushroom-heavy brown gravy—but with the effortless convenience of your crockpot. This recipe is the ultimate weeknight dinner hack.
The slow cooker is truly the secret weapon here. As the Salisbury Steak Meatballs simmer for hours in the rich, savory broth, they absorb all the deep umami flavor from the beef stock, mushrooms, and Worcestershire sauce. The result is meatballs that are incredibly tender and moist, with a gravy that is concentrated, complex, and ready to pour straight over a bed of mashed potatoes or egg noodles.
This is true comfort food—simple to prepare, guaranteed to please a crowd (or a busy family), and perfect for meal prepping. Get ready for your new favorite hands-off dinner!
Why Slow Cooker Meatballs are the Ultimate Comfort Hack
This recipe takes a classic dish and optimizes it for maximum flavor and minimum effort. Here’s why the slow cooker method is superior for Salisbury Steak Meatballs:
- Unbeatable Tenderness: Unlike Salisbury patties, which can dry out quickly, meatballs are entirely submerged in the gravy as they cook. This gentle, moist heat guarantees that they stay unbelievably tender and juicy, absorbing all the flavor of the gravy.
- Deep Gravy Flavor: The low-and-slow cooking process allows the simple beef broth, mushrooms, and onions to caramelize and meld over hours. This creates a deeply concentrated, complex gravy that tastes like it simmered all day, providing a true depth of flavor that is hard to achieve quickly on the stovetop.
- Hands-Off Prep: After a quick browning step (which is highly recommended!), the slow cooker does all the work. It’s the perfect solution for busy days when you need a hot, homemade meal waiting for you.
- Family-Friendly Size: Meatballs are inherently fun and easier for kids (and adults!) to eat than large patties, making this a guaranteed win at the dinner table.
Ingredients
This recipe is divided into two parts: the perfectly seasoned meatballs and the rich, savory mushroom gravy.
For the Salisbury Steak Meatballs
- 2 lbs ground beef (80/20 lean is recommended for flavor)
- 1/2 cup plain breadcrumbs (panko or regular)
- 1 large egg, lightly beaten
- 1/4 cup finely diced onion
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the Mushroom Gravy
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced (about 1.5 cups)
- 8 ounces cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups beef broth (low-sodium)
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- For Thickening: 1/4 cup cornstarch mixed with 1/4 cup cold water (slurry) OR 2 tablespoons flour (see Pro Tips)
Step-by-Step Instructions: Mix, Brown, and Slow Cook
The secret to restaurant-quality flavor lies in a simple initial step: browning the meatballs before they go into the slow cooker.
Part 1: Preparing the Meatballs and Aromatics (25 Minutes)
- Mix Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, diced onion, 2 tablespoons of Worcestershire sauce, onion powder, garlic powder, dry mustard, salt, and pepper. Use your hands to gently mix until everything is just combined. Do not overmix, as this will result in tough meatballs.
- Form Meatballs: Roll the mixture into 1 to 1.5-inch meatballs (you should get about 30–35 meatballs).
- Brown the Meatballs (Highly Recommended): Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, lightly brown the meatballs on all sides (about 3–4 minutes total per batch). They do not need to be cooked through—this step is only to lock in flavor and help them hold their shape. Transfer the browned meatballs to the bottom of your 6-quart slow cooker.
Part 2: Building the Gravy Base
- Sauté Gravy Aromatics: Add the sliced onion and sliced mushrooms to the skillet you used for the meatballs (adding a touch more oil if necessary). Sauté over medium heat for 8–10 minutes until the mushrooms are tender and the onions are soft and starting to turn golden brown.
- Add Garlic and Spices: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
- Create the Gravy Liquid: Pour in the beef broth, 2 tablespoons of Worcestershire sauce, ketchup, Dijon mustard, bay leaf, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan—this is crucial for flavor!
- Pour and Cook: Pour the entire gravy mixture over the meatballs in the slow cooker. Ensure the meatballs are mostly covered by the liquid.
- Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The meatballs should be tender, and the gravy will be thin but richly flavored.
Part 3: Thickening the Gravy (15 Minutes)
- Remove Bay Leaf: Remove and discard the bay leaf.
- Thicken (Slurry Method): In a small bowl, whisk together the 1/4 cup of cornstarch with the 1/4 cup of cold water until smooth.
- Stir Slurry: Slowly pour the cornstarch slurry into the slow cooker, stirring constantly for 1–2 minutes.
- Finish Cooking: Cover the slow cooker again and cook on HIGH for 15–20 minutes, or until the gravy has thickened to your desired consistency. The slow cooker needs time to come up to a simmer to activate the cornstarch.
- Final Seasoning: Taste the gravy and add a dash more salt or pepper if needed. Serve immediately over your favorite sides!
Pro Tips for the Best Salisbury Steak Meatballs
A few key techniques ensure the deepest flavor, the thickest gravy, and the most tender meatballs.
- The Crucial Browning Step: Do not skip browning the meatballs in a skillet! While you can skip this step, browning creates the Maillard reaction on the surface of the meat. This develops complex, savory flavors that you simply cannot achieve by dropping the raw meatballs directly into the slow cooker. The fond (browned bits) left in the pan also become part of your savory gravy base.
- The Power of Dijon: The small amount of Dijon mustard in the gravy is key. It doesn’t make the gravy taste like mustard; instead, its vinegar base and tang brighten the heavy, savory flavors of the beef and broth, balancing the dish perfectly.
- Preventing Dry Meatballs: The 80/20 ratio of ground beef is recommended because the extra fat helps keep the meatballs moist during the long cooking time. Also, be sure to use the egg and breadcrumbs—they act as a binder and absorb liquid, preventing the meatballs from becoming tough or crumbly.
- Thickening with Flour (Alternative): If you prefer a flour-based gravy, whisk 1/4 cup of all-purpose flour into the gravy liquid before adding the liquid to the slow cooker in Part 2. Make sure it’s fully dissolved to prevent lumps. The cornstarch slurry method in Part 3 is often more reliable for thickening at the end.
- The Best Mushrooms: Cremini mushrooms (baby bellas) offer a deeper, earthier flavor than standard white button mushrooms, which is ideal for the robust, classic Salisbury flavor profile. Slice them thinly to ensure they melt beautifully into the sauce.
Serving Suggestions and Variations
These Salisbury Steak Meatballs are incredibly versatile and perfect for mixing up your meal rotation.
Classic Serving Suggestions
- Mashed Potatoes: This is the most classic pairing. The creamy, smooth texture of mashed potatoes is the perfect vehicle for the rich brown gravy.
- Egg Noodles: Wide egg noodles are a fantastic choice, especially when they absorb some of the gravy as you serve them.
- Rice: Serve over white rice, brown rice, or even a mushroom pilaf.
- Side Vegetables: Pair with a bright, contrasting side like Crispy Roasted Brussels Sprouts or steamed green beans to balance the richness.
Creative Variations
- Cheese-Stuffed Meatballs: Press a small cube of Provolone or Gruyère cheese into the center of each meatball before rolling. As they cook, the cheese melts into a delicious, gooey center.
- Creamy Gravy: For a creamier, lighter-colored sauce, stir in 1/2 cup of heavy cream or half-and-half after the gravy has finished thickening in Part 3. Do not boil after adding the cream.
- Onion Soup Gravy: Replace 2 cups of the beef broth with one 10.5-ounce can of condensed cream of mushroom soup and one package of dry onion soup mix. This creates a deeply savory, slightly easier gravy (though less from-scratch).
- Herbal Boost: Add 1/2 teaspoon of dried savory or marjoram to the gravy base along with the thyme for a more complex herbal note.
Frequently Asked Questions
- Can I use frozen meatballs for this recipe? Yes, you can easily adapt this using pre-made frozen meatballs (about 32 ounces). Skip Part 1 (mixing and browning). Simply sauté the onions, mushrooms, and garlic in the skillet as described, then add all the gravy ingredients to the slow cooker along with the frozen meatballs. Cook on LOW for 4–6 hours or HIGH for 2–3 hours. The texture won’t be quite as tender as homemade, but the flavor will still be excellent.
- How do I prevent the gravy from being too thin? The most common reason for thin gravy is not allowing enough time after adding the thickening agent. When using the cornstarch slurry (the Thickening section, Part 3), the slow cooker must reach a gentle simmer to activate the cornstarch. You must cook the soup on HIGH for the final 15–20 minutes after adding the slurry to ensure it thickens properly. If it is still too thin, mix another tablespoon of cornstarch with cold water and repeat the process.
- Is this recipe freezer-friendly? Yes, this recipe freezes beautifully! Allow the completely cooked meatballs and gravy to cool to room temperature. Transfer them to an airtight, freezer-safe container or large freezer bag. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, adding a splash of beef broth if the gravy is too thick.
- Can I use ground turkey instead of beef? Yes, you can substitute ground turkey or chicken. However, because they are leaner, they tend to dry out more easily. To compensate, use a 90/10 blend of ground turkey and increase the amount of breadcrumbs slightly (by 1/4 cup) to help retain moisture. You may also want to use half-and-half instead of milk in the gravy for added richness.
- What if I don’t have a slow cooker? Can I make this on the stovetop? Yes. Brown the meatballs as directed. Sauté the aromatics and build the gravy base in a large Dutch oven. Return the meatballs to the gravy. Bring the mixture to a gentle simmer, cover, and cook on the lowest heat setting possible for 45–60 minutes, stirring occasionally until the meatballs are cooked through and tender. Thicken the gravy using the cornstarch slurry at the end.
This Slow Cooker Salisbury Steak Meatballs recipe is your ticket to rich, comforting, and hassle-free cooking. It’s perfect for transforming a simple weeknight dinner into a satisfying family favorite!
Don’t forget to Pin this recipe for later and let us know your favorite side dish to pair with this delicious gravy in the comments below!
Slow Cooker Salisbury Steak Meatballs
These slow cooker Salisbury steak meatballs are tender, flavorful, and simmered in a rich mushroom gravy. A comforting dinner that’s easy to prepare and perfect over mashed potatoes, rice, or noodles.
Ingredients
Equipment
Method
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until just combined and form into meatballs.
- Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, then transfer to the slow cooker.
- Add sliced mushrooms to the slow cooker.
- In a bowl, whisk together cream of mushroom soup, beef broth, ketchup, and Worcestershire sauce. Pour over meatballs and mushrooms.
- Cover and cook on low for 4–5 hours until meatballs are cooked through.
- If thicker gravy is desired, mix cornstarch with water to make a slurry. Stir into slow cooker and cook for an additional 15 minutes.
- Serve hot over mashed potatoes, rice, or noodles.
Notes
For best results, brown the meatballs before adding them to the slow cooker. Serve with a side of vegetables for a complete meal. Leftovers reheat well and taste even better the next day.