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Slow Cooker Salisbury Steak Meatballs

These Slow Cooker Salisbury Steak Meatballs are tender, flavorful, and swimming in rich gravy. An easy, comforting dinner perfect for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 0 minutes
Total Time 4 hours 15 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 people
Calories 420 kcal

Equipment

  • 1 Slow Cooker (Crockpot) 4-6 quart recommended
  • 1 Mixing Bowl For combining meatball ingredients
  • 1 Skillet (optional) For browning meatballs
  • 1 Whisk To mix the gravy

Ingredients
  

For the Meatballs

  • 2 lbs Ground beef Use 80/20 for juiciness
  • 1 cup Breadcrumbs Plain or seasoned
  • 1 large Egg Lightly beaten
  • 0.5 cup Milk Whole milk preferred
  • 1 small Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 tbsp Worcestershire sauce Adds rich umami flavor
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Salt Adjust to taste
  • 0.5 tsp Black pepper Freshly ground preferred
  • 2 tbsp Fresh parsley Optional, for garnish

For the Gravy

  • 3 cups Beef broth Low sodium recommended
  • 1 can Cream of mushroom soup 10.5 oz
  • 2 tbsp Worcestershire sauce Enhances depth
  • 1 packet Onion soup mix Adds flavor
  • 3 tbsp Cornstarch Optional, for thickening
  • 3 tbsp Water To make slurry if needed

Instructions
 

  • In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, and seasonings.
  • Mix gently until combined, being careful not to overmix.
  • Roll the mixture into 1.5-inch meatballs and set aside.
  • Heat a skillet over medium heat with 1-2 tablespoons of oil. Lightly brown the meatballs on all sides for 2-3 minutes. Transfer browned meatballs to the slow cooker.
  • In a separate bowl, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, and onion soup mix until smooth.
  • Pour the gravy mixture evenly over the meatballs in the slow cooker.
  • Cover and cook on Low for 6–7 hours or High for 3–4 hours.
  • For a thicker gravy, whisk together cornstarch and water, then stir into the slow cooker 30 minutes before cooking ends.
  • Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or rice.

Notes

Make Ahead Tip: Prepare meatballs the night before and refrigerate.
Freezing Instructions: Freeze cooked meatballs and gravy up to 3 months.
Serving Ideas: Serve over mashed potatoes, noodles, rice, or roasted vegetables.
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