Slow Cooker Salisbury Steak Meatballs Recipe

Tired of the weeknight dinner scramble? That moment when it’s 5 PM, everyone’s hungry, and you’re staring blankly into the refrigerator hoping inspiration will strike? We’ve all been there. That’s where this incredible Slow Cooker Salisbury Steak Meatballs recipe comes to the rescue! This budget-friendly slow cooker masterpiece transforms simple ingredients into a comforting, flavor-packed meal that practically makes itself while you handle life’s other demands.

These tender, juicy meatballs bathed in rich, savory gravy offer all the nostalgic flavors of classic Salisbury steak but in bite-sized, family-friendly portions. The beauty of slow cooking means the flavors have hours to develop and meld together, creating a depth that quick-cooking methods simply can’t match. Plus, coming home to the mouthwatering aroma of a dinner that’s ready to serve is the ultimate weeknight win!

Ingredients

For the meatballs:

• 2 pounds ground beef (80/20 lean-to-fat ratio works best)
• 1 cup plain breadcrumbs
• 1/4 cup finely diced onion
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme

For the gravy:

• 2 (10.5 oz) cans condensed cream of mushroom soup
• 1 (1 oz) packet onion soup mix
• 2 cups beef broth
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 8 oz sliced mushrooms (optional but recommended)
• 1 medium onion, sliced into half-moons

Ingredient Substitutions:

• Ground meat: Substitute ground turkey or a mixture of beef and pork for varied flavor
• Breadcrumbs: Use panko or crushed crackers instead
• Cream of mushroom soup: Cream of onion or cream of celery work in a pinch
• Dietary concerns: For gluten-free, use GF breadcrumbs and check your soup labels

Step-by-Step Instructions

Preparing the Meatballs :

1. Mix the meatball ingredients: In a large bowl, combine ground beef, breadcrumbs, diced onion, beaten eggs, minced garlic, Worcestershire sauce, salt, pepper, parsley, and thyme. Mix gently with your hands until just combined. Tip: Don’t overmix or your meatballs will be tough!
2. Form the meatballs: Shape the mixture into meatballs approximately 1.5 inches in diameter (about golf ball size). This should yield about 24-28 meatballs. Tip: Keep a small bowl of cold water nearby to wet your hands occasionally – this prevents the meat from sticking.
3. Brown the meatballs (optional but recommended): Heat a large skillet over medium-high heat. Add a tablespoon of oil and brown the meatballs in batches, turning occasionally to brown all sides. You’re not cooking them through, just developing flavor. Tip: This step is optional but adds tremendous depth of flavor to the final dish.

Preparing the Slow Cooker

1. Create the gravy base: In your slow cooker, whisk together the cream of mushroom soup, onion soup mix, beef broth, ketchup, and Dijon mustard until well combined.
2. Add vegetables: Stir in the sliced mushrooms and onions.
3. Add the meatballs: Gently place the browned (or unbrowned) meatballs into the gravy mixture, making sure they’re mostly submerged.
4. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Tip: Slow cooking on LOW yields the most tender results, but HIGH works when you’re short on time.
5. Finishing touch: Gently stir before serving to coat all meatballs evenly with the gravy, being careful not to break them.

Recipe Card

Tips & Variations

Serving Suggestions

• Serve over creamy mashed potatoes for the ultimate comfort food experience
• Try with egg noodles, rice, or cauliflower rice for a lighter option
• Add a side of steamed green vegetables like broccoli or green beans for balance
• For an extra touch, sprinkle with fresh parsley before serving

Recipe Variations

• Italian Style: Add Italian seasoning to the meatballs and substitute marinara for some of the beef broth
• Swedish Inspired: Add a 1/2 cup of sour cream in the last 30 minutes of cooking for a creamy twist
• Spicy Version: Include 1/4 teaspoon of cayenne pepper in the meatball mix and a dash of hot sauce in the gravy
• Cheese Lovers: Stuff each meatball with a small cube of mozzarella or cheddar cheese

Common Questions

Q: Can I use frozen meatballs? A: Yes! Use about 2 pounds of frozen, fully-cooked meatballs. No need to thaw, but you may need to extend cooking time by 30-60 minutes.

Q: How do I make this recipe gluten-free? A: Use gluten-free breadcrumbs in the meatballs and ensure your condensed soup and onion soup mix are gluten-free (or make your own).

Q: Can I prep this the night before? A: Absolutely! Form the meatballs and store them covered in the refrigerator. You can also mix the gravy ingredients and store separately. Combine everything in the morning.

Storage & Reheating Instructions

Refrigerator Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve overnight, making this an excellent make-ahead meal.

Freezer Instructions

This dish freezes beautifully! Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Tip: Freeze in portion-sized containers for easy future meals.

Reheating

• Microwave: Heat individual portions for 2-3 minutes, stirring halfway through
• Stovetop: Reheat in a covered saucepan over medium-low heat, stirring occasionally
• From frozen: Thaw overnight in the refrigerator before reheating, or use the defrost function on your microwave

Frequently Asked Questions

Q: Can I make this recipe in an Instant Pot? A: Yes! Brown the meatballs using the sauté function, then add all ingredients and cook on high pressure for 8 minutes with a 10-minute natural release.

Q: What can I do if my gravy is too thin? A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking time.

Q: Can I double this recipe? A: Yes, as long as your slow cooker is large enough. You may need to increase cooking time by 1-2 hours.

Q: Is this recipe kid-friendly? A: Absolutely! The familiar flavors and bite-sized meatballs make it a hit with children. You can reduce the onions or mushrooms if your kids are picky eaters.

Q: What’s the difference between Salisbury steak and regular meatballs? A: Salisbury steak typically includes onions and breadcrumbs in the mix and is served with a mushroom-onion gravy, while traditional meatballs vary widely by cuisine.

This Easy Slow Cooker Salisbury Steak Meatballs recipe has saved countless weeknight dinners in my household, and I’m confident it will do the same for yours! The combination of tender meatballs and rich gravy creates a meal that feels like it took hours of hands-on preparation, when in reality, your slow cooker did all the work.

Have you tried this recipe? I’d love to hear about your experience and any creative variations you came up with! Share in the comments below, and don’t forget to rate this recipe if you enjoyed it.

Looking for more budget-friendly slow cooker recipes? Check out my [Slow Cooker Chicken and Dumplings] or [Easy Weeknight Beef Stew] for more dinner inspiration!

Happy cooking!