Introduction:

These Slow Cooker Salisbury Steak Meatballs bring all the classic flavors of Salisbury steak into bite-sized, juicy meatballs slow-cooked in a rich mushroom gravy. Perfectly tender and packed with flavor, these meatballs are an easy, comforting meal best served over mashed potatoes or egg noodles.

Ingredients:

For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for browning)
For the Gravy:
- 1 cup beef broth
- 1 cup sliced mushrooms
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)

Instructions:

Prepare the Meatballs: In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Form into 1-inch meatballs.
Brown the Meatballs: Heat olive oil in a skillet over medium heat and brown the meatballs on all sides for 5-7 minutes. Transfer to the slow cooker.
Make the Gravy: In the same skillet, sauté mushrooms for 3-4 minutes until tender. Stir in beef broth, onion soup mix, and Worcestershire sauce. Pour over the meatballs.
Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the meatballs are fully cooked and tender.
Thicken the Gravy (Optional): Mix cornstarch with water to make a slurry and stir it into the slow cooker during the last 30 minutes of cooking.
Serve & Enjoy: Spoon the meatballs and gravy over mashed potatoes or egg noodles, garnished with extra parsley if desired.

Variations

Ground Turkey or Chicken Substitute – Swap out the ground beef for lean ground turkey or chicken for a lighter take on these meatballs. Because poultry has a lower fat content, consider adding a tablespoon of olive oil to keep them juicy and prevent dryness.
Creamy Gravy Option – For an extra velvety sauce, stir in ¼ cup heavy cream or sour cream during the last 10 minutes of cooking. This will add a rich, creamy texture that complements the beef and mushrooms beautifully.
Gluten-Free Alternative – Replace traditional breadcrumbs with almond flour or crushed gluten-free crackers. Also, be sure to check that the onion soup mix you use is gluten-free, or make a homemade version using dried onions, beef bouillon, and seasonings.

Cooking Notes

For extra flavor, add a splash of heavy cream or sour cream to the gravy before serving.
Want a heartier meal? Stir in peas, carrots, or caramelized onions for added texture.
Leftovers? Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Serving Suggestions

Classic with Mashed Potatoes – These meatballs are perfect over creamy mashed potatoes, allowing the rich gravy to soak into every bite. For extra texture, try garlic mashed potatoes with a bit of Parmesan cheese mixed in.
Egg Noodles or Rice for a Hearty Meal – Serve over buttered egg noodles for a traditional, cozy meal. If you prefer a simpler pairing, steamed white rice or brown rice works well to absorb the delicious gravy.
Low-Carb & Veggie Options – If you’re looking for a lower-carb meal, these meatballs pair well with cauliflower mash or roasted spaghetti squash. The lighter vegetables balance out the richness of the dish while still being satisfying.

Tips

Don’t Overmix the Meatball Mixture – When combining the meatball ingredients, gently mix them just until everything is incorporated. Overmixing can make the meatballs dense and tough, so a light hand is key for a tender texture.
Slow Cooker Timing Adjustments – Cooking on low for 6-8 hours results in the most tender and juicy meatballs. If you’re short on time, cooking on high for 3-4 hours works, but be mindful that longer cooking on low yields the best texture.
Make It Ahead for Easy Meal Prep – These meatballs freeze well before or after cooking. If freezing before cooking, roll them into balls and place them on a baking sheet to freeze individually before storing in a freezer bag. If freezing after cooking, store them in an airtight container with the gravy to keep them moist when reheating.

Prep Time

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6-8 hours

Nutritional Information (Per Serving)

Calories: 320 kcal
Protein: 24g
Sodium: 800mg

Frequently Asked Questions

Can I make these meatballs ahead of time?
Yes! You can prepare and brown the meatballs in advance, then store them in the refrigerator for up to 24 hours before slow cooking. You can also freeze the uncooked or cooked meatballs for easy meal prep.
Can I cook this recipe on the stovetop instead of in a slow cooker?
Absolutely! Brown the meatballs in a deep skillet, then simmer the sauce on low heat for about 30 minutes, covered, stirring occasionally until the meatballs are fully cooked and the gravy thickens.
What are some good side dishes to serve with this?
These meatballs pair well with mashed potatoes, egg noodles, rice, or even roasted vegetables like carrots, Brussels sprouts, or green beans.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, or in the microwave in 30-second intervals, stirring in between to keep the gravy from drying out.

Conclusion

These Slow Cooker Salisbury Steak Meatballs bring classic comfort food to your table with minimal effort. Perfectly tender meatballs slow-cooked in a savory mushroom gravy, they make a fantastic weeknight meal or a crowd-pleasing dinner. Whether served over mashed potatoes, egg noodles, or rice, this dish is sure to be a hit! Try it out and let us know what’s your favorite way to enjoy Salisbury steak flavors? 😊

Slow Cooker Salisbury Steak Meatballs

Author: Avery
Total Time: 6-8 hours
Yield: 4 servings 1x

Print Recipe

Description

Ingredients

Scale

For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for browning)
For the Gravy:
- 1 cup beef broth
- 1 cup sliced mushrooms
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)

Instructions

Prepare the Meatballs: In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Form into 1-inch meatballs.
Brown the Meatballs: Heat olive oil in a skillet over medium heat and brown the meatballs on all sides for 5-7 minutes. Transfer to the slow cooker.
Make the Gravy: In the same skillet, sauté mushrooms for 3-4 minutes until tender. Stir in beef broth, onion soup mix, and Worcestershire sauce. Pour over the meatballs.
Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the meatballs are fully cooked and tender.
Thicken the Gravy (Optional): Mix cornstarch with water to make a slurry and stir it into the slow cooker during the last 30 minutes of cooking.
Serve & Enjoy: Spoon the meatballs and gravy over mashed potatoes or egg noodles, garnished with extra parsley if desired.

Notes

For extra flavor, add a splash of heavy cream or sour cream to the gravy before serving.
Want a heartier meal? Stir in peas, carrots, or caramelized onions for added texture.
Leftovers? Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 320 kcal
Sugar: 2g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg

Keywords: slow cooker meatballs, Salisbury steak meatballs, crockpot meatballs, beef meatballs, easy comfort food