Slow Cooker Salisbury Steak Meatballs – Classic Comfort in a Crockpot

These Slow Cooker Salisbury Steak Meatballs bring all the rich, savory flavor of classic Salisbury steak in a fun and fuss-free meatball form. The juicy meatballs simmer in a thick onion-and-mushroom gravy for hours, soaking up every drop of flavor. It’s a cozy, hearty meal that’s perfect over mashed potatoes, rice, or egg noodles.

I first made this on a rainy weekend with leftover ground beef and a craving for something warm. The aroma from the slow cooker was unreal—rich, beefy, and comforting. And when we sat down to eat, every bite of those meatballs was coated in velvety gravy that made it feel like a Sunday supper without any of the hassle.

You can make the meatballs from scratch or use frozen for a true dump-and-go experience. Either way, the crockpot does all the work, turning simple ingredients into a savory masterpiece.

This slow cooker Salisbury steak meatball recipe is perfect for weeknight dinners, family meals, or even a meal prep batch to freeze. It’s nostalgic comfort food made modern—and easier than ever.

Slow Cooker Salisbury Steak Meatballs – Classic Comfort in a Crockpot

Juicy meatballs slow-cooked in a rich onion-mushroom gravy. A comforting, easy take on Salisbury steak using your crockpot!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6

Cuisine: American

Calories: 370

Ingredients Method

Ingredients

  

• 1.5 lbs ground beef or frozen beef meatballs
• ½ cup breadcrumbs
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 cups beef broth
• 1 tbsp cornstarch + 2 tbsp water slurry
• 1 tsp onion powder
• 1 tsp dried parsley
• 1 cup sliced mushrooms
• Salt & pepper to taste

Method

 

1. If using fresh meatballs: Mix beef, egg, breadcrumbs, onion powder, garlic, salt, pepper, and Worcestershire. Form into 1-inch balls.
2. Place raw or frozen meatballs into the crockpot.
3. Add sliced mushrooms and chopped onion.
4. Pour beef broth over everything.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
6. Mix cornstarch and water. Stir into crockpot and cook 15 more minutes to thicken.
7. Serve over mashed potatoes, noodles, or rice.