If you are craving a comforting, hearty meal that feels like a warm hug on a plate, you have to try this Easy Slow Cooker Salisbury Steak Meatballs Recipe. Juicy, flavorful meatballs simmered in a rich, savory mushroom gravy make for a classic dish with a modern slow-cooker twist. It’s the perfect dish for busy days or cozy weekends when you want minimal fuss but maximum satisfaction. Each bite is packed with tender beef, fragrant herbs, and that irresistible gravy that pools beautifully over mashed potatoes or buttered noodles.
Ingredients You’ll Need
The magic of this recipe lies in its simple, easy-to-find ingredients that each play a vital role in creating layers of flavor and texture. From the tender ground beef meatballs to the luscious mushroom gravy, every component is essential and brings something special to the table.
- 2 lbs ground beef: Choose a blend with some fat for juicy, tender meatballs that won’t dry out.
- ½ cup breadcrumbs: This helps bind the meatballs together while keeping them tender.
- ¼ cup milk: Adds moisture to the meatballs, making them extra soft.
- 1 large egg: Another binder that holds the meat mixture perfectly.
- 1 small onion, finely chopped: Fresh onion brings just the right mild sweetness and texture inside the meatballs.
- 2 cloves garlic, minced: For that aromatic depth that makes the beef sing.
- 1 tbsp Worcestershire sauce: A splash of savory umami magic that enhances the meat’s flavor.
- 1 tsp salt: Essential for seasoning every bite evenly.
- ½ tsp black pepper: Adds a touch of warmth and balance.
- 1 tbsp olive oil: Used for browning, creating a beautiful crust and locking in flavor.
- 2 cups beef broth: Forms the base of the rich gravy that the meatballs cook in.
- 1 cup sliced mushrooms: Adds earthiness and texture to the sauce.
- 1 small onion, sliced: Sautéed in the gravy for added sweetness and body.
- ¼ cup all-purpose flour: Thickens the gravy to the perfect consistency.
- 2 tbsp tomato paste: Gives the gravy depth and a subtle tangy sweetness.
- 1 tbsp Dijon mustard: Offers a gentle kick and complexity to the sauce.
- ½ tsp dried thyme: Brings fragrant herbal notes to tie everything together.
How to Make Easy Slow Cooker Salisbury Steak Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Begin by combining the ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper in a large bowl. Mix everything gently but thoroughly, ensuring the ingredients are well incorporated without overworking the meat. Once mixed, form the mixture into 1-inch meatballs — these little spheres of goodness will soak up all the flavors as they cook slow and low.
Step 2: Brown the Meatballs
Heat the olive oil in a skillet over medium heat. Carefully brown the meatballs on all sides, which creates a lovely caramelized crust that adds flavor and prevents them from falling apart in the slow cooker. You don’t need to cook them through at this stage; just a golden sear will do. Once browned, transfer the meatballs into your slow cooker, nestled side by side, ready to bathe in that incredible gravy.
Step 3: Make the Mushroom Gravy
In the same skillet, toss in the sliced onions and mushrooms. Sauté them until they become soft and fragrant, soaking up all the leftover browned bits from the meatballs. Sprinkle the flour over the softened veggies and stir continuously for about a minute to remove the raw taste. Slowly pour in the beef broth while stirring to avoid lumps, letting the sauce thicken. Then, stir in tomato paste, Dijon mustard, and dried thyme, creating a rich, layered gravy that will envelop every meatball with savory goodness.
Step 4: Slow Cook to Perfection
Pour the thickened gravy over the meatballs in your slow cooker. Cover and cook on low for 6-8 hours, or choose the high setting for 3-4 hours. During this time, the meatballs will become tender as they soak up the flavors of the gravy, which will reduce to a luscious sauce. The result is melt-in-your-mouth meatballs with a perfect balance of savory sauce and hearty beef. It’s a true comfort food masterpiece.
How to Serve Easy Slow Cooker Salisbury Steak Meatballs Recipe
Garnishes
Finishing this dish with simple, fresh garnishes can elevate it even further. A sprinkle of chopped fresh parsley or thyme adds a pop of color and brightness to contrast the rich gravy. For a little extra indulgence, a dollop of sour cream or a handful of shredded sharp cheddar on top brings creamy richness and a nice tang that cuts through the savory flavors beautifully.
Side Dishes
This dish begs to be served with classic comfort sides. Creamy mashed potatoes are a natural pairing, perfectly primed to soak up all that amazing gravy. If you prefer something lighter, buttered egg noodles or steamed green beans also complement the flavors gracefully. Roasted vegetables like carrots or broccoli add a satisfying crunch and vibrant color to your plate.
Creative Ways to Present
Want to wow guests or family without extra effort? Serve the meatballs over a bed of buttery polenta or garlic mashed cauliflower for a low-carb twist. Spoon the meatballs and sauce into warmed bread bowls for a fun, rustic presentation. Alternatively, stacking meatballs on skewers with sauteed mushrooms as a party appetizer offers a charming and shareable way to enjoy this easy slow cooker recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury steak meatballs store wonderfully in airtight containers in the fridge for up to 3 days. Make sure to keep the gravy and meatballs together to maintain moisture and flavor when you reheat. The sauce thickens beautifully overnight, making reheated meatballs even more delicious.
Freezing
This recipe freezes like a dream. After cooking, let the meatballs and sauce cool completely, then transfer them to freezer-safe containers or heavy-duty freezer bags. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture and flavor preservation.
Reheating
Reheat leftover or thawed meatballs gently on the stovetop over low heat, covered, stirring occasionally until warmed through. Alternatively, microwave using short intervals to avoid drying. If the gravy becomes too thick, add a splash of beef broth or water to restore that perfect consistency.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey can work well, but it’s leaner and less fatty than beef, so consider adding a bit more moisture like extra milk or an egg to keep the meatballs tender.
Do I need to brown the meatballs before putting them in the slow cooker?
While it’s not mandatory, browning the meatballs first adds wonderful flavor and texture. It helps develop a crust and keeps them from falling apart during cooking.
Can I make this recipe in an Instant Pot?
Yes! You can sauté the meatballs using the Instant Pot’s sear function, prepare the gravy in the pot, then cook everything together on the slow cooker or pressure cook setting. Adjust times accordingly — pressure cooking takes about 15-20 minutes.
How thick should the gravy be?
The gravy should be thick enough to coat the back of a spoon but still pourable. If it’s too thin after cooking, you can stir in a small slurry of water and flour and cook on high until it thickens.
Can I use fresh herbs instead of dried thyme?
Definitely! If using fresh thyme, use about three times the amount since fresh herbs are less concentrated. Add fresh thyme towards the end of the cooking time for the best flavor.
Final Thoughts
This Easy Slow Cooker Salisbury Steak Meatballs Recipe is genuinely one of those dishes you’ll want to make over and over. It’s comforting, easy, and packed with flavor—perfect for busy weeknights or weekends when you want a little culinary love without stress. Give it a try, and you might just discover your new family favorite!
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Easy Slow Cooker Salisbury Steak Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 20 minutes (low) or 3 hours 20 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Easy Slow Cooker Salisbury Steak Meatballs recipe combines tender, flavorful meatballs with a rich mushroom and onion gravy, all cooked slowly to perfection in a crockpot. Perfect for a comforting, hands-off dinner that yields six generous servings.
Ingredients
Meatballs
- 2 lbs ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Sauce
- 2 cups beef broth
- 1 cup sliced mushrooms
- 1 small onion, sliced
- ¼ cup all-purpose flour
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- ½ tsp dried thyme
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until everything is well incorporated, then form the mixture into 1-inch meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, ensuring they get a nice crust but are not cooked through. Once browned, transfer the meatballs to the slow cooker.
- Make the sauce: In the same skillet, sauté the sliced onions and mushrooms until they become softened and fragrant. Sprinkle in the flour and cook for about 1 minute to form a roux. Gradually whisk in the beef broth, stirring continuously until the sauce thickens. Stir in tomato paste, Dijon mustard, and dried thyme to add depth of flavor.
- Cook in the slow cooker: Pour the prepared sauce over the meatballs in the slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours. The meatballs should be fully cooked, tender, and the sauce thickened by the end of the cooking time.
Notes
- Browning the meatballs before slow cooking enhances their flavor and texture.
- Use fresh mushrooms and onions for the best-tasting gravy.
- Serve this dish over mashed potatoes, egg noodles, or rice for a complete meal.
- If you prefer thicker gravy, you can thicken it further by whisking in a slurry of cornstarch and water during the last 30 minutes of cooking.
- Leftovers refrigerate well for up to 3 days and freeze nicely for up to 2 months.
