Slow Cooker Salisbury Steak Meatballs

These slow cooker Salisbury steak meatballs are tender, juicy, and smothered in a rich, savory mushroom gravy. I toss everything in the slow cooker and let it simmer low and slow for a classic comfort dish that practically makes itself.

Why You’ll Love This Recipe

I love how hearty and satisfying these meatballs are. They have that nostalgic Salisbury steak flavor, but in a fun, bite-sized form. It’s an easy, hands-off meal that’s perfect for busy days—and the gravy alone is worth making extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the meatballs:

• Ground beef

• Breadcrumbs

• Egg

• Onion (grated or finely chopped)

• Garlic (minced)

• Worcestershire sauce

• Salt and pepper

For the gravy:

• Sliced mushrooms

• Onion (sliced)

• Beef broth

• Tomato paste

• Worcestershire sauce

• Cornstarch

• Water

• Salt and pepper

• Optional: parsley for garnish

Directions

1. I mix the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire, salt, and pepper in a large bowl.

2. I roll the mixture into meatballs and place them in the bottom of my slow cooker.

3. I add sliced mushrooms and onions over the meatballs.

4. In a separate bowl, I whisk together beef broth, tomato paste, and Worcestershire, then pour it over everything.

5. I cover and cook on low for 5–6 hours or on high for 2.5–3 hours.

6. About 20 minutes before serving, I mix cornstarch with cold water, stir it into the slow cooker, and let it thicken.

7. I garnish with parsley and serve hot over mashed potatoes, rice, or egg noodles.

Servings and timing

Serves: 4 to 6
Prep time: 15 minutes
Cook time: 6 hours on low or 3 hours on high
Total time: Up to 6 hours 15 minutes

Variations

• I sometimes add a splash of heavy cream or sour cream at the end for a richer gravy.

• For a shortcut, I use frozen meatballs and just make the gravy from scratch.

• I’ve used ground turkey or chicken with beef broth for a lighter version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet over medium-low heat or microwave until hot, adding a splash of broth if needed to loosen the gravy. They also freeze well for up to 2 months.

FAQs

Can I brown the meatballs first?

Yes, I sometimes sear them in a skillet before adding to the slow cooker for extra flavor, but it’s not necessary.

Can I make this without mushrooms?

Absolutely. I’ve skipped the mushrooms before and added more onions—or just left them out entirely.

Is this recipe kid-friendly?

Very! The meatballs are soft and flavorful without being too strong. I often serve them with mashed potatoes for a kid-approved dinner.

Can I use pre-made gravy?

If I’m in a hurry, I’ve used store-bought gravy and added it at the end, but homemade has much better depth of flavor.

What’s the best side dish to serve with this?

I love pairing it with mashed potatoes, buttered noodles, or even crusty bread to soak up the delicious gravy.

Conclusion

Slow cooker Salisbury steak meatballs are one of my favorite comfort meals—easy to prep, full of classic flavor, and always a family favorite. That rich mushroom gravy and tender meatballs make this dish one I keep coming back to.

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