Slow Cooker Salisbury Steak Meatballs Recipe
If you’re searching for the ultimate cozy dinner, your hunt ends here: Slow Cooker Salisbury Steak Meatballs is everything you love about classic comfort food, made even more irresistible as tender, juicy meatballs that simmer all day in a rich, savory gravy. This recipe brings together the best of hearty American tradition and modern convenience, creating a family-favorite dish brimming with flavor, nostalgia, and weeknight ease.

Ingredients You’ll Need
The magic of Slow Cooker Salisbury Steak Meatballs lies in its straightforward, dependable ingredients. Every component adds either depth of flavor, luscious texture, or a comforting pop of color. Here’s what you’ll need, along with some quick tips to make each one shine:
- Ground Beef: Opt for 80/20 for rich-tasting, juicy meatballs that won’t dry out as they slow cook.
- Breadcrumbs: These crumbs soak up liquid and hold your meatballs together; use panko for a fluffier bite.
- Milk: Adds moisture, keeping the meatballs tender from the inside out.
- Egg: Acts as a binder, ensuring all the savory goodness stays packed inside each bite.
- Worcestershire Sauce: Delivers that signature tangy depth—don’t skip it.
- Onion Powder & Garlic Powder: Infuse subtle aromatic flavor throughout the meat.
- Salt & Black Pepper: Basic, but essential for proper seasoning—taste as you go if you like!
- Beef Broth: The base for that luscious, savory gravy, adding hearty flavor.
- Ketchup: A touch of sweetness balances out the richness—it’s the “secret sauce” in the gravy.
- Cornstarch (with Water): This slurry thickens up the gravy at just the right moment for a glossy, spoon-coating finish.
- Onion (thinly sliced): Cooks down to sweet, savory strands that melt into the sauce.
- Mushrooms (optional): Add an earthy, “umami” layer—totally optional, but a fantastic upgrade.
How to Make Slow Cooker Salisbury Steak Meatballs
Step 1: Mix the Meatball Ingredients
Combine your ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper in a large bowl. Gently mix with clean hands or a sturdy spoon until just combined—overworking can make the meatballs dense instead of tender.
Step 2: Shape and (Optionally) Brown the Meatballs
Form the mixture into meatballs about 1 1/2 inches in diameter. If you have a few extra minutes, browning them on all sides for 2–3 minutes in a skillet over medium heat adds incredible flavor and beautiful color, though it’s entirely optional. Don’t worry if they’re not cooked through—they’ll finish in the slow cooker!
Step 3: Layer Meatballs in the Slow Cooker
Gently transfer the shaped (and possibly browned) meatballs into the bottom of your slow cooker, creating a single layer for even cooking. This step sets the foundation for that perfect Slow Cooker Salisbury Steak Meatballs flavor experience.
Step 4: Make and Pour the Gravy
Whisk together beef broth, Worcestershire sauce, ketchup, and the cornstarch slurry in a bowl until completely smooth. Pour this savory mixture over the meatballs so every one is bathed in flavor. Top with sliced onions and mushrooms for extra depth and texture.
Step 5: Slow Cook Until Tender and Saucy
Cover and set your slow cooker to low for 4–5 hours or high for 2–3 hours. This gentle, hands-off cook time will melt all the flavors together and create irresistibly juicy, fork-tender meatballs under a glossy, thickened gravy. Give everything a gentle stir before serving—that way each meatball is coated in that luscious sauce.
How to Serve Slow Cooker Salisbury Steak Meatballs

Garnishes
Nothing completes a plate like the right garnish. A sprinkle of fresh chopped parsley adds a pop of color and a hint of herbal freshness, while a dusting of cracked black pepper elevates the aroma. If you really want to take your Slow Cooker Salisbury Steak Meatballs over the top, a light drizzle of heavy cream just before serving makes the sauce even richer and silkier.
Side Dishes
Mashed potatoes are a classic, crowd-pleasing base for these saucy beauties, soaking up all that delicious gravy. You can also serve them with buttery egg noodles or a big scoop of steamed white rice. On the side, crisp green beans or a simple salad keep things balanced and round out the meal beautifully.
Creative Ways to Present
Want to make your Slow Cooker Salisbury Steak Meatballs the main event at a party? Try spearing them with toothpicks and serving them as hearty appetizers, nestled in mini slider buns, or even tucked into baguette slices for a creative twist on meatball subs. They even pack beautifully for next-day lunches—just add an extra dollop of gravy!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Salisbury Steak Meatballs keep beautifully! Transfer cooled meatballs and gravy into an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, making them even better the next day.
Freezing
For longer storage, place cooked (or uncooked) meatballs in a freezer-safe container, with or without the gravy. They’ll stay fresh for up to 3 months. Defrost in the refrigerator overnight before reheating for best texture and flavor.
Reheating
Reheat Slow Cooker Salisbury Steak Meatballs gently on the stove over low heat, stirring occasionally until warmed through. Add a splash of beef broth if the gravy has thickened too much in the fridge. You can also reheat individual servings in the microwave—just cover to prevent splatter and keep things moist.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! While the classic flavor comes from beef, you can substitute with ground turkey or chicken for a lighter twist. You might want to use a touch more breadcrumbs and a splash of beef broth in the mix for extra moisture.
Do I have to brown the meatballs first?
No, browning is totally optional—but it really does add a wonderful layer of flavor and a more appealing color to the finished meatballs. If you’re short on time, you can skip this step and still get delicious results.
What if my gravy is too thin?
If your slow cooker gravy isn’t as thick as you’d like at the end of cooking, mix another 1/2 tablespoon of cornstarch with cold water and stir into the sauce. Let everything cook for another 15 minutes until it thickens up perfectly.
Can I make this recipe ahead?
Yes! You can assemble and form the meatballs the night before, then keep them refrigerated until you’re ready to slow cook the next day. This is a fantastic way to shave time off your busiest evenings.
Are mushrooms necessary?
Not at all! Mushrooms are entirely optional in Slow Cooker Salisbury Steak Meatballs. Leave them out for picky eaters or substitute with diced bell peppers for a splash of sweetness and color.
Final Thoughts
There’s just something irresistible about the comfort and ease of Slow Cooker Salisbury Steak Meatballs—tender, flavorful, and simply soaked in savory gravy. Give them a try the next time you’re in the mood for something warm and nostalgic, and I promise your kitchen will be filled with happy faces and clean plates!
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Slow Cooker Salisbury Steak Meatballs Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Slow Cooker Salisbury Steak Meatballs are a comforting and easy-to-make dish perfect for a hearty dinner. Juicy meatballs in a rich gravy cooked to perfection in a slow cooker, served over mashed potatoes, rice, or noodles.
Ingredients
For the meatballs:
- 1 1/2 pounds ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the gravy:
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms (optional)
Instructions
- Prepare the meatballs: In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Form into meatballs.
- Brown the meatballs: Lightly brown meatballs in a skillet for added flavor.
- Slow cook: Place meatballs in the slow cooker. Whisk together beef broth, Worcestershire sauce, ketchup, and cornstarch slurry. Pour over meatballs. Add onions and mushrooms. Cook on low for 4–5 hours or on high for 2–3 hours.
- Serve: Stir gently before serving over mashed potatoes, rice, or noodles.
Notes
- Serve over mashed potatoes, rice, or egg noodles.
- For a richer sauce, add a splash of heavy cream before serving.
- You can make the meatballs ahead and freeze them raw or cooked.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 4–5 meatballs with gravy
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg