There’s something timeless about Salisbury steak—the savory gravy, tender meat, and comforting flavors. With Slow Cooker Salisbury Steak Meatballs, you get all that goodness in bite-sized form, perfect for busy weeknights. The first time I made them, I couldn’t believe how easy it was: just a few minutes of prep, then the slow cooker did all the work. The result? Juicy meatballs simmered in rich onion gravy, ready to serve over mashed potatoes, rice, or egg noodles. It’s cozy, family-friendly comfort food that tastes like it cooked all day—because it did.
Ingredients
- 1 ½ lbs ground beef
- ½ cup breadcrumbs
- 1 large egg
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 small onion, sliced
- 2 cups beef broth
- 1 packet brown gravy mix
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley, for garnish
Instructions
- In a bowl, mix ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, and seasonings. Form into 1-inch meatballs.
- Place sliced onions in bottom of slow cooker. Add meatballs on top.
- In a separate bowl, whisk beef broth with gravy mix. Pour over meatballs.
- Cover and cook on low for 5–6 hours or high for 3–4 hours.
- If you want a thicker gravy, stir in cornstarch slurry 20 minutes before serving.
- Garnish with parsley and serve over mashed potatoes, rice, or noodles.
Substitutions
- No ground beef? Try ground turkey or chicken for a lighter version.
- Breadcrumb swap: Use crushed crackers or panko.
- No gravy mix? Use flour and seasonings to thicken the broth naturally.
- Gluten-free option: Use gluten-free breadcrumbs and cornstarch.
Equipment
- Large mixing bowl
- Slow cooker (Crock Pot, 6-quart recommended)
- Whisk
- Measuring spoons
- Serving spoon or ladle
Storage
Refrigerator: Store in airtight containers up to 4 days.
Freezer: Freeze cooked meatballs with gravy up to 2 months. Thaw overnight before reheating.
Reheating: Warm on stovetop or microwave, adding broth if needed.
Top Tips
- Brown meatballs in a skillet before slow cooking for extra flavor.
- Don’t overmix the meat—gentle mixing keeps meatballs tender.
- Add mushrooms for even more savory depth.
- Double the recipe and freeze half for future meals.
FAQs
Can I make these meatballs ahead of time?
Yes, form meatballs and refrigerate them overnight before cooking.
Do I need to brown the meatballs first?
It’s optional. Browning adds flavor, but the slow cooker works fine without it.
Can I cook them on the stovetop instead?
Yes, simmer in a covered skillet with broth and gravy for about 30 minutes.
What’s the best side dish to serve with these meatballs?
Mashed potatoes are classic, but rice, noodles, or even roasted veggies pair perfectly.