Why Make This Recipe
You will love these Slow Cooker Salisbury Steak Meatballs because they are easy to make. They are perfect for weeknights. This recipe is a family favorite. The meal is hearty and filling. You get minimal cleanup. The ingredients are cheap.
How to Make Slow Cooker Salisbury Steak Meatballs
This recipe has two main parts: making the meatballs and making the gravy. Then you cook it all in the slow cooker. You can find all the details on how many ingredients and all step-by-step guidance in the section below.
Ingredients of Slow Cooker Salisbury Steak Meatballs
For the Delicious Meatballs:
- 1.5 pounds of Ground Beef (80/20 recommended)
- 1/2 cup of Panko Breadcrumbs (or regular breadcrumbs)
- 1 Large Egg
- 1 tablespoon of Worcestershire Sauce
- 1 teaspoon of Onion Powder
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Salt
- 1/2 teaspoon of Black Pepper
For the Rich Gravy:
- 1 can (10.5 ounces) of Cream of Mushroom Soup (condensed)
- 1.5 cups of Beef Broth (low sodium)
- 2 tablespoons of Worcestershire Sauce
- 1 tablespoon of Ketchup (optional)
- 1 teaspoon of Dijon Mustard (optional)
- 1 tablespoon of Cornstarch (for thickening, if needed)
- 8 ounces of Sliced Mushrooms (fresh or canned, drained)
- 1 medium Onion, sliced (optional)
Directions of Slow Cooker Salisbury Steak Meatballs
Crafting the Flavorful Meatballs:
- Take a big bowl. Put ground beef, breadcrumbs, egg, 1 tablespoon Worcestershire sauce, onion powder, garlic powder, salt, and pepper in it. Mix them gently. Do not mix too much.
- Make balls from the mix. Each ball should be about the size of a golf ball. You will get about 18 to 24 meatballs.
- You can brown the meatballs first. Heat a pan with a little oil. Cook the meatballs until they are brown on all sides. This gives more flavor. You do not have to do this step, but it helps.
Assembling the Savory Gravy:
- Get another bowl. Whisk cream of mushroom soup, beef broth, 2 tablespoons Worcestershire sauce, ketchup (if you use it), and Dijon mustard (if you use it) together.
- Add sliced mushrooms and onions (if you use them) to the gravy mix.
Slow Cooking to Perfection:
- Put the meatballs in the slow cooker. Make sure they are in one layer.
- Pour the gravy mix over the meatballs.
- Cover the slow cooker. Cook on LOW for 6-8 hours. Or cook on HIGH for 3-4 hours. The meatballs are done when their inside temperature is 160°F (71°C).
- To make the gravy thicker: Mix 1 tablespoon cornstarch with 2 tablespoons cold water. This is a slurry. Stir it into the gravy during the last 30 minutes of cooking. Cook until the gravy is as thick as you like.
How to Serve Slow Cooker Salisbury Steak Meatballs
Serve these meatballs with creamy mashed potatoes, egg noodles or rice. You can also have them with steamed green beans or asparagus. Crusty bread is great for the gravy. A side salad makes a nice balance.
How to Store Slow Cooker Salisbury Steak Meatballs
You can keep leftover meatballs in the fridge. Use an airtight container. They last for 3-4 days. You can also freeze them. Put them in a freezer-safe container or bag. They will last up to 3 months. Thaw them in the fridge overnight. Reheat them on the stove or in the microwave.
Tips to Make Slow Cooker Salisbury Steak Meatballs
Do not mix the meatball mixture too much. This makes them tough. Browning the meatballs before cooking adds a lot of flavor. Taste the gravy before adding the meatballs to make sure it tastes good. Use cornstarch to make the gravy thicker if you want.
Variation
- You can make this dish your own with creative twists.
- Add some spice: Put a little red pepper flakes in the gravy.
- Use cheese: Put shredded cheddar or mozzarella cheese in the last 30 minutes of cooking.
- Add more vegetables: Cut up bell peppers, carrots, or peas. Add them to the gravy.
- Try different meats: Use ground turkey alone or mix ground beef with other ground meats.
FAQs
Q1: Can I make the meatballs ahead of time?
Yes, you can make the meatballs a day before. Cover them and keep them in the refrigerator. This saves time when you cook.
Q2: What if I don’t have cream of mushroom soup?
You can make your own soup. Use butter, flour, milk or cream, sautéed mushrooms, and beef broth. This will get you a similar taste.
Q3: Can I use frozen meatballs for this recipe?
You can use frozen meatballs if you are in a hurry. The taste will be best with fresh meatballs. Adjust the cooking time. Make sure they are cooked through and the gravy is hot.
Slow Cooker Salisbury Steak Meatballs
Total Time: 4 hr 20 min
Yield: 6 servings 1x
Description
These Slow Cooker Salisbury Steak Meatballs are an easy, comforting meal perfect for a busy weeknight. Tender meatballs simmered in a rich, savory mushroom gravy, right in your slow cooker.
Ingredients
Scale
1 ½ lbs ground beef
½ cup breadcrumbs
¼ cup milk
1 egg
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1 (10.75 oz) can cream of mushroom soup
1 (1 oz) packet dry onion soup mix
1 cup beef broth
1 tbsp Worcestershire sauce
8 oz sliced mushrooms (optional)
Instructions
1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix well and form into 1-inch meatballs.
2. Lightly brown meatballs in a skillet over medium-high heat (optional, but adds flavor). Drain any excess fat.
3. In your slow cooker, whisk together cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce until smooth. Stir in the sliced mushrooms, if using.
4. Add the browned meatballs to the slow cooker, ensuring they are coated in the sauce.
5. Cook on low for 4-6 hours or on high for 2-3 hours, until meatballs are cooked through and tender.
6. Serve hot over mashed potatoes, egg noodles, or rice.
Notes
For a healthier option, use lean ground beef or ground turkey.
If you don’t have dry onion soup mix, you can use 1/2 tsp onion powder and a pinch of dried thyme.
These Slow Cooker Salisbury Steak Meatballs freeze well! Allow to cool completely, then store in an airtight container for up to 3 months.
- Prep Time: 20 min
- Cook Time: 4 hr
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs with gravy
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Slow Cooker Salisbury Steak Meatballs
Equipment
- Large bowl
- Slow cooker
- Whisk
Ingredients
Meatballs
- 1.5 lbs ground beef
- 0.5 cup bread crumbs
- 1 egg large
- 1 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Sauce
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
Instructions
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, onion powder, garlic powder, salt, and pepper.
- Form the mixture into 1-inch meatballs and place them in the slow cooker.
- In a separate bowl, whisk together the cream of mushroom soup, beef broth, ketchup, Worcestershire sauce, and Dijon mustard.
- Pour the sauce over the meatballs in the slow cooker.
- Cook on low for 4 hours or on high for 2 hours, until the meatballs are cooked through and the sauce is thickened.