If you’ve been craving a comforting, hearty meal that feels like a warm hug on a plate, then you’re in for a treat with this Easy Slow Cooker Salisbury Steak Meatballs Recipe. This dish takes all the classic flavors of Salisbury steak and transforms them into tender, juicy meatballs simmered in a rich mushroom gravy, perfectly melded with simple ingredients and slow-cooked to perfection. It’s the kind of recipe that fills your home with irresistible aromas and leaves everyone asking for seconds, making it a beloved favorite you’ll want to revisit again and again.
Ingredients You’ll Need
These ingredients are straightforward yet essential, combining to create the delicious flavors and textures that make this dish so unforgettable. Each one plays a critical role, from the tender beef to the savory mushroom gravy that ties it all together beautifully.
- 2 lbs ground beef: Provides the perfect base for juicy, flavorful meatballs.
- ½ cup breadcrumbs: Helps bind the meatballs and keeps them tender.
- ¼ cup milk: Adds moisture so the meatballs don’t become dry.
- 1 large egg: Another binder that holds the meatballs together.
- 1 small onion, finely chopped: Brings a gentle sweetness and texture inside the meatballs.
- 2 cloves garlic, minced: Adds a punch of savory depth to the flavor.
- 1 tbsp Worcestershire sauce: Infuses umami and encourages rich, beefy notes.
- 1 tsp salt: Enhances all the flavors perfectly.
- ½ tsp black pepper: For a mild kick of spice.
- 1 tbsp olive oil: Used to brown the meatballs and sauté vegetables, adding richness.
- 2 cups beef broth: Forms the base of the luscious gravy.
- 1 cup sliced mushrooms: Adds earthiness and texture.
- 1 small onion, sliced: To cook into the sauce for sweetness and aroma.
- ¼ cup all-purpose flour: Helps thicken the gravy for that perfect coating.
- 2 tbsp tomato paste: Brings a subtle tang and depth to the sauce.
- 1 tbsp Dijon mustard: Adds a gentle zing that balances the richness.
- ½ tsp dried thyme: Offers an aromatic herbal note that elevates the entire dish.
How to Make Easy Slow Cooker Salisbury Steak Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground beef with breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper in a large bowl. Mix everything gently until just combined to keep your meatballs tender and juicy. Then, shape the mixture into delightful 1-inch meatballs that will hold up beautifully during cooking.
Step 2: Brown the Meatballs
Heating olive oil in a skillet over medium heat, carefully brown the meatballs on all sides. You want a nice golden crust, which adds incredible flavor and texture, but avoid cooking them through at this stage. Once browned, transfer the meatballs to your slow cooker, setting the stage for a flavorful slow-cooked finish.
Step 3: Make the Mushroom Onion Gravy
Using the same skillet, sauté the sliced onions and mushrooms until they’re tender and fragrant. This step unlocks their natural sweetness and earthiness. Sprinkle in the flour and cook for a minute to remove the raw taste. Gradually stir in the beef broth, whisking continuously as the sauce thickens. Then, blend in tomato paste, Dijon mustard, and dried thyme to create a rich, savory gravy that will beautifully coat the meatballs.
Step 4: Slow Cook to Perfection
Pour the luscious gravy over the meatballs in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through and the sauce has thickened into a velvety consistency. This slow cooking turns the meatballs irresistibly tender and allows all the flavors to meld together in harmony.
How to Serve Easy Slow Cooker Salisbury Steak Meatballs Recipe
Garnishes
Fresh garnishes add brightness and a little flair to your finished dish. A sprinkle of chopped fresh parsley over the top brings a pop of color and a hint of earthiness that balances the rich gravy perfectly. For an extra touch, a dollop of sour cream can add creaminess that pairs delightfully with the savory sauce.
Side Dishes
This recipe pairs beautifully with classic mashed potatoes to soak up the hearty gravy, or buttered egg noodles for a comforting carb companion. If you’re looking to add some freshness, steamed green beans or roasted carrots provide a crunchy, colorful contrast that rounds out the meal perfectly.
Creative Ways to Present
Consider serving these meatballs over creamy polenta or even a bed of cauliflower mash for a low-carb twist. For an impressive gathering, plate the meatballs on mini slider buns topped with a spoonful of gravy for a savory appetizer or casual dinner that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover meatballs and gravy into an airtight container and store in the refrigerator for up to 3 days. This makes for a quick, delicious meal on a busy day when you just want comfort food without the effort.
Freezing
This recipe freezes wonderfully. Place the cooled meatballs and gravy in a freezer-safe container or bag, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator to maintain the best texture and flavor.
Reheating
For best results, gently reheat leftovers over low heat in a covered saucepan, stirring occasionally until warmed through. Alternatively, microwave in short bursts to avoid drying out the meatballs and ensure the gravy remains thick and luscious.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be swapped in for a leaner version, though the meatballs might be slightly less rich. Adding a bit of olive oil or an extra egg can help keep them tender.
Do I have to brown the meatballs before slow cooking?
Browning the meatballs adds wonderful texture and flavor, but if you’re short on time, you can skip this step. Just be aware the flavor and appearance won’t be quite as rich or golden.
How thick should the gravy be?
The gravy should be thick enough to coat the back of a spoon yet still flow smoothly so it clings nicely to the meatballs. Adjust with extra broth or flour if needed during cooking.
Can I make this recipe in an instant pot?
Yes, you can! Brown the meatballs using the sauté function, then switch to pressure cook on high for about 10 minutes and use a quick release. Just be sure to thicken the sauce afterward if it’s too thin.
What’s the best way to serve leftovers?
Leftover Salisbury steak meatballs can be reheated and enjoyed just as they are, or turned into a hearty sandwich by piling them into quality buns with extra gravy and cheese for a satisfying twist.
Final Thoughts
This Easy Slow Cooker Salisbury Steak Meatballs Recipe perfectly captures that nostalgic comfort food feeling but with a fresh, hands-off twist. It’s packed with flavor, easy to prepare, and ideal for feeding a hungry family or impressing guests with minimal effort. Trust me, once you try this recipe, it’ll quickly become one of your go-to slow cooker meals.
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Easy Slow Cooker Salisbury Steak Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) / 3 hours 20 minutes to 4 hours 20 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Easy Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and hearty meal with tender meatballs simmered in a rich mushroom and onion gravy. Perfect for a set-it-and-forget-it dinner, these flavorful meatballs require minimal prep and cook slowly to develop deep flavors in the sauce.
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 meatballs: In a large bowl, mix together ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper until well combined. Shape the mixture into 1-inch meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides to create a crust but do not cook them through. Once browned, transfer the meatballs to the slow cooker.
- Make the sauce: In the same skillet, sauté the sliced onions and mushrooms until softened and fragrant. Stir in the all-purpose flour and cook for one minute to remove the raw flour taste. Gradually whisk in the beef broth, stirring constantly until the sauce thickens. Add the tomato paste, Dijon mustard, and dried thyme, mixing well to combine.
- Cook the meatballs: Pour the prepared mushroom and onion sauce over the meatballs in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the meatballs are fully cooked through and the sauce is thickened and flavorful.
Notes
- For best texture, do not skip browning the meatballs before slow cooking; this adds flavor and prevents them from falling apart.
- You can substitute ground beef with a blend of beef and pork for richer flavor.
- Serving suggestion: Serve over mashed potatoes, egg noodles, or rice for a complete meal.
- Make sure not to over-stir the meatballs once in the slow cooker to keep them intact.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 3 months.
