If you’re craving pure, cozy comfort food, nothing hits the spot like Creamy Slow Cooker Salisbury Steak Meatballs. Imagine juicy meatballs simmering all day in a velvety, savory mushroom gravy so delicious it begs for a mountain of mashed potatoes on the side. This recipe is a game-changer for busy weeknights or lazy Sundays, delivering all the retro flavors of classic Salisbury steak, but with a fun, family-style twist—and the magic of your slow cooker doing the heavy lifting!
Ingredients You’ll Need
The beauty of this recipe is how it turns humble, everyday ingredients into something completely irresistible. Every component, from pantry staples to simple seasonings, adds a layer of depth and brings the Creamy Slow Cooker Salisbury Steak Meatballs to life.
- Ground beef: The heart of the meatballs—choose an 85/15 blend for perfect juiciness.
- Breadcrumbs: Give structure and tenderness, helping the meatballs stay moist.
- Large egg: Binds everything together so the meatballs hold their shape.
- Milk: Adds creaminess and keeps the meat mixture soft, never tough.
- Worcestershire sauce: Delivers that signature Salisbury steak savoriness with a hint of tang.
- Onion powder: Infuses a subtle, sweet onion flavor without any chopping required.
- Garlic powder: Provides mellow garlic notes throughout every bite.
- Salt & black pepper: Essential for bringing all the flavors into focus.
- Olive oil: Gives the meatballs a golden brown crust during the quick skillet sear.
- Beef broth: Forms the deeply flavored base of the creamy gravy.
- Cream of mushroom soup: The secret shortcut to a luscious, comforting sauce.
- Ketchup: Adds a touch of sweetness and color that brings the sauce together.
- Dijon mustard: Offers gentle complexity and a little zing without overpowering.
- Cornstarch (with water): Thickens the sauce so it clings perfectly to each meatball.
- Sliced mushrooms (optional): For mushroom lovers, they bring earthy depth and texture.
- Chopped parsley: The fresh, peppery finishing touch to brighten up the entire dish.
How to Make Creamy Slow Cooker Salisbury Steak Meatballs
Step 1: Mix & Shape the Meatballs
Grab a big mixing bowl—it’s time for the fun part! Combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Use your hands or a sturdy spoon and mix just until combined (over-mixing can make them tough). Gently shape the mixture into 1 1/2-inch meatballs; you’ll get about 20–22 meatballs, perfect for serving a hungry crew.
Step 2: Sear for Flavor
Heat olive oil in a large skillet over medium heat, then brown the meatballs in batches. Don’t worry about cooking them through; just aim for a lovely golden crust on all sides. This step locks in juices and amps up the flavor, making a huge difference in your Creamy Slow Cooker Salisbury Steak Meatballs.
Step 3: Make the Creamy Sauce
While the meatballs are browning, whisk together beef broth, cream of mushroom soup, ketchup, and Dijon mustard right in your slow cooker. If you adore mushrooms, now’s the time to scatter in your sliced mushrooms for even more savory goodness.
Step 4: Slow Cook to Perfection
Nestle the browned meatballs into the sauce, making sure they’re mostly submerged. Cover and set your slow cooker to low for 4–5 hours or high for 2–3 hours. As the hours tick by, the aroma will fill your kitchen and the flavors will meld together beautifully.
Step 5: Thicken & Finish
About 15–20 minutes before serving, stir in the cornstarch slurry (just cornstarch mixed with a little water) to thicken the sauce. Give everything a gentle stir, cover again, and let the sauce become rich and super creamy. Sprinkle with chopped parsley just before serving!
How to Serve Creamy Slow Cooker Salisbury Steak Meatballs
Garnishes
A burst of freshness does wonders—scatter a handful of chopped parsley over your meatballs right before serving. It adds color and a light peppery lift. For extra richness, try a swirl of sour cream, or add buttery sautéed mushrooms on top if you skipped them in the sauce.
Side Dishes
These Creamy Slow Cooker Salisbury Steak Meatballs are absolutely dreamy over a generous scoop of mashed potatoes, but they’re also fantastic piled onto buttered egg noodles or fluffy white rice. For a veggie side, classic green beans, steamed broccoli, or roasted carrots make a comforting, colorful meal.
Creative Ways to Present
For family dinners, serve straight from the slow cooker for a true comfort food moment. For parties, thread a meatball and a mushroom onto toothpicks for a crowd-pleasing appetizer. Or, spoon the meatballs onto toast or baked potatoes for a fun, unexpected twist!
Make Ahead and Storage
Storing Leftovers
Store any remaining Creamy Slow Cooker Salisbury Steak Meatballs (with their glorious gravy) in an airtight container in the fridge for up to four days. The flavors deepen overnight, so leftovers taste incredible for lunch or a fuss-free dinner.
Freezing
These meatballs freeze beautifully! Simply cool completely, then transfer to a freezer-safe container or bag (with sauce). Freeze for up to two months. Thaw overnight in the fridge before reheating to preserve texture and prevent sogginess.
Reheating
For best results, reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of beef broth or milk if the sauce seems a bit thick, and stir until everything is hot and creamy once again.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a lighter option. Just be careful not to overmix, as turkey is leaner and can become dense. Add a little extra milk if needed to keep the meatballs moist.
Do I have to sear the meatballs first?
Searing is optional, but highly recommended. That quick step creates a savory crust and helps the meatballs hold up better in the slow cooker. If you’re short on time, you can skip it, but the texture won’t be quite as rich.
Can I make these Creamy Slow Cooker Salisbury Steak Meatballs dairy-free?
Yes! Swap the milk for an unsweetened non-dairy milk, and use a dairy-free cream of mushroom soup. The results will still be super creamy and satisfying.
How do I keep the meatballs from falling apart?
Be sure to measure the breadcrumbs and egg—these ingredients help bind the mixture. Avoid overmixing and handle the meatballs gently when browning and transferring them to the slow cooker.
Can I double this recipe for a crowd?
Definitely! Just make two batches and ensure your slow cooker is large enough to hold all the meatballs in a mostly single layer. You might need to brown them in extra batches, but it’s so worth it for parties or meal prep.
Final Thoughts
There’s nothing quite like a pot of Creamy Slow Cooker Salisbury Steak Meatballs to bring everyone running to the table. Whether you’re feeding your family or surprising friends with a homey retro favorite, this recipe promises pure comfort and smiles all around. Give it a try—you might just find it becomes your new favorite, too!
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Creamy Slow Cooker Salisbury Steak Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours (low)
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of these Creamy Slow Cooker Salisbury Steak Meatballs. Tender meatballs simmered in a luscious mushroom sauce, perfect for a cozy family dinner.
Ingredients
For the Meatballs:
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1 tablespoon olive oil (for browning)
- 2 cups beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1 cup sliced mushrooms (optional)
- Chopped parsley for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Form into meatballs. Brown in a skillet.
- Make the Sauce: Whisk together beef broth, cream of mushroom soup, ketchup, and Dijon mustard in the slow cooker. Add mushrooms. Add meatballs to the sauce.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours. Stir in cornstarch slurry to thicken. Simmer until creamy.
- Serve: Garnish with parsley and serve over your choice of starch.
Notes
- Enhance the sauce with soy sauce or thyme.
- Meatballs freeze well for meal prep.
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