Slow Cooker Salisbury Steak Meatballs

These Slow Cooker Salisbury Steak Meatballs are a comforting and hearty dinner that’s perfect for a busy day. Tender meatballs are simmered in a rich, savory gravy that’s loaded with flavor. It’s the kind of meal that makes you want to cozy up at the table with some mashed potatoes or egg noodles to soak up all that delicious sauce. The slow cooker makes it easy, so you can let everything cook while you go about your day. Whether you’re feeding the family or just looking for a satisfying meal, these meatballs will hit the spot. And if you enjoy this dish, you might want to try my Slow Cooker Swedish Meatballs next!

Ingredients & Substitutions

Ground Beef: For the best flavor and texture, use ground beef with a little fat, like 80/20. If you want a leaner option, you can go with ground turkey or chicken, but keep in mind the meatballs might turn out a bit drier.

Bread Crumbs: Regular breadcrumbs help bind the meatballs and keep them tender. Panko works too, but it might make them slightly lighter. If you’re gluten-free, you can use gluten-free breadcrumbs.

Eggs: Eggs hold everything together, so don’t skip them. If you need an alternative, a flax egg (1 tablespoon of flaxseed mixed with 3 tablespoons of water) can work in a pinch.

Onion: Finely chopped onion adds flavor and moisture. You can substitute it with onion powder if needed, but fresh onion gives a better result.

Beef Broth: The base for the gravy. Use low-sodium beef broth if you’re watching salt intake. You can swap it with chicken or vegetable broth, but the flavor will be a bit different.

Mushrooms: Mushrooms add an earthy flavor to the gravy, but they’re optional. If you’re not a fan, just leave them out.

Worcestershire Sauce: This sauce brings depth to the gravy. If you don’t have any, soy sauce or tamari (for a gluten-free option) can be used instead.

Flour: Flour thickens the gravy. You can substitute it with cornstarch or arrowroot powder if you prefer a gluten-free version.

Ketchup: Ketchup adds a little sweetness and tang to the gravy. If you’re out of it, a small amount of tomato paste and a pinch of sugar will do the trick.

Garlic Powder: Garlic powder adds a nice flavor, but you can use fresh minced garlic if you have it on hand.

Salt and Pepper: Basic seasoning, but feel free to adjust to your taste.

These ingredients come together easily and can be swapped with what you have in your pantry, making this dish both flexible and delicious.

Preparation Method

Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, eggs, onion, garlic powder, salt, and pepper. Mix everything together gently with your hands or a spoon until just combined. Be careful not to overmix, or the meatballs might turn out tough.

Form the Meatballs: Roll the mixture into small, even-sized balls (about 1 to 1 ½ inches in diameter) and set them aside on a plate or tray. If the mixture is sticking to your hands, you can wet them slightly to make rolling easier.

Brown the Meatballs: Heat a bit of oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides. You don’t need to cook them all the way through; just give them a good sear for extra flavor. Transfer the browned meatballs to the slow cooker.

Prepare the Gravy: In the same skillet, add the sliced mushrooms (if using) and cook for a few minutes until softened. Stir in the flour and cook for about a minute, then slowly add the beef broth while whisking to avoid lumps. Add the Worcestershire sauce and ketchup, and let the gravy simmer for a few minutes until slightly thickened.

Cook in the Slow Cooker: Pour the gravy over the meatballs in the slow cooker. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.

Serve: Once ready, give the gravy a stir and taste to adjust seasoning if needed. Serve the meatballs over mashed potatoes, egg noodles, or rice, making sure to spoon plenty of gravy on top.

Prep Time: 20 minutes, Cooking Time: 4-5 hours (low) or 2-3 hours (high), Total Time: about 5 hours, 350 Kcal per serving, Servings: 6

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Why does my Salisbury steak fall apart?

If your Salisbury steak is falling apart, it’s likely because there’s not enough binder to hold everything together. Ingredients like eggs and breadcrumbs are essential for binding the meat. Without enough of these, the meat mixture won’t hold its shape during cooking. Also, overworking the mixture can make the steaks more prone to falling apart, so mix the ingredients gently. Another possible issue is cooking temperature if the pan or slow cooker is too hot, the meat might not hold together well.

For more on Salisbury steak, you can check out the background of Salisbury steak.

How to Serve

When your Slow Cooker Salisbury Steak Meatballs are ready, they’re best served with something that can soak up the rich gravy. Mashed potatoes are a classic choice, but egg noodles or rice work just as well. If you want to add a pop of color and freshness to the meal, serve them with a simple side of steamed veggies or a fresh salad. For an extra touch, sprinkle some chopped parsley over the top before serving.

If you have leftovers, store the meatballs and gravy in an airtight container in the fridge. They’ll keep well for about 3 days and reheat easily in the microwave or on the stovetop.

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