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Easy slow cooker Salisbury steak meatballs simmer in a rich gravy, perfect for a comforting and flavorful weeknight meal.

Slow Cooker Salisbury Steak Meatballs

Enjoy the comforting flavors of Salisbury steak in meatball form with this easy slow cooker recipe. Tender, juicy meatballs simmer in a rich and savory sauce, perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20
  • 1/2 cup Breadcrumbs plain or Italian seasoned
  • 1/4 cup Milk
  • 1 Eg g
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt and Pepper to Taste
  • 1 tbsp Olive Oil
  • 1 medium Onion, Chopped
  • 8 oz Mushrooms, Sliced Cremini or white button
  • 2 cloves Garlic, Minced
  • 3 tbsp All-Purpose Flour
  • 2 cups Beef Broth
  • 1/4 cup Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 1 tsp Dried Thyme
  • Salt and Pepper to Taste

Equipment

  • Large bowl
  • Measuring cups and spoons
  • Large Skillet
  • Spatula
  • Slow cooker
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
  2. Gently mix all ingredients together until just combined. Be careful not to overmix.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Sear the meatballs in batches until browned on all sides. Do not cook through.
  6. Remove the meatballs from the skillet and set aside.
  7. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
  8. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 7-10 minutes.
  9. Add the minced garlic and cook for 1 minute more, until fragrant.
  10. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
  11. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
  12. Stir in the Worcestershire sauce, Dijon mustard, and dried thyme.
  13. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
  14. Season with salt and pepper to taste.
  15. Pour the Salisbury steak sauce into the slow cooker.
  16. Gently add the seared meatballs to the sauce.
  17. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Notes

For a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the slow cooker during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Serve over mashed potatoes, egg noodles, rice, or cauliflower mash. For added flavor, use a high-quality beef broth.