Name: Slow-Cooker Salisbury Steak Meatballs
Prep time: 20 min
Cook time: 6 h
Total time: PT-487245H20M33S
Cuisine: American
Ingredients: 1.5 lbs ground beef; 1/2 cup bread crumbs; 1 egg; 1 small onion, grated; 2 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried parsley; 1 tbsp olive oil or butter (for searing); 1 cup beef broth; 1 small onion, thinly sliced; 8 oz mushrooms, sliced; 1 tbsp Worcestershire sauce (for gravy); 1 tbsp tomato paste; 1 tbsp cornstarch; 2 tbsp cold water

Slow-Cooker Salisbury Steak Meatballs are a cozy, comforting twist on the classic diner favorite—only easier. Juicy homemade meatballs simmer slowly in a rich mushroom and onion gravy until tender and packed with flavor. When I want a hands-off dinner that’s hearty and satisfying, this one always comes through.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a warm, nostalgic meal with minimal effort. The meatballs are moist and flavorful, the gravy is deep and savory, and the slow cooker does most of the work while I go about my day. It’s the kind of recipe I keep in rotation, especially on busy nights or cold days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

Ground beef
Bread crumbs
Egg
Onion (grated or finely chopped)
Garlic (minced)
Worcestershire sauce
Salt
Black pepper
Dried parsley

For the gravy:

Beef broth
Onion (sliced)
Mushrooms (sliced)
Worcestershire sauce
Tomato paste
Cornstarch (for thickening)
Olive oil or butter

Directions

I start by mixing the ground beef, bread crumbs, egg, grated onion, garlic, Worcestershire sauce, salt, pepper, and parsley in a large bowl.
I form the mixture into meatballs, about 1 to 1.5 inches in size.
I quickly sear the meatballs in a skillet with olive oil to brown the outside. (This adds flavor and helps them hold their shape.)
I transfer the meatballs to the slow cooker and top them with sliced onions and mushrooms.
In a separate bowl, I whisk together beef broth, Worcestershire sauce, and tomato paste, then pour the mixture over the meatballs.
I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the meatballs are fully cooked and tender.
About 30 minutes before serving, I mix cornstarch with a bit of cold water, stir it into the gravy, and let it thicken as it finishes cooking.
I give everything a gentle stir and serve hot over mashed potatoes, rice, or egg noodles.

Servings and timing

This recipe makes about 20 meatballs, enough for 4 to 6 servings. It takes 20 minutes to prep, plus 3–4 hours on high or 6–7 hours on low in the slow cooker. I usually set aside around 6.5 hours total for a low-and-slow cook.

Variations

I sometimes use a mix of ground beef and ground pork for extra richness.
For a low-carb version, I swap the bread crumbs with almond flour or crushed pork rinds.
I also add a splash of red wine or balsamic vinegar to the gravy for deeper flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors only get better! To reheat, I use the microwave or gently warm everything on the stovetop. These meatballs also freeze well—just let them cool completely, then freeze in portions with the gravy. They’ll keep for up to 3 months.

FAQs

Do I have to brown the meatballs first?

Technically, no—but I always do it. Browning adds flavor and helps the meatballs stay intact during cooking.

Can I use frozen meatballs?

Yes, when I’m short on time, I use frozen fully-cooked meatballs and adjust the cook time (about 3–4 hours on high). The gravy still turns out delicious.

What’s the best side dish for this?

I usually serve them with mashed potatoes, but buttered noodles, rice, or even crusty bread work great to soak up the gravy.

Can I make this dairy-free?

Yes, just be sure the breadcrumbs and broth are dairy-free. I don’t use any milk or cheese in this recipe, so it’s easy to keep it dairy-free.

How do I thicken the gravy without cornstarch?

I’ve used arrowroot powder or flour as substitutes. Just whisk with cold water first, then stir into the hot gravy and let it simmer until thickened.

Conclusion

Slow-Cooker Salisbury Steak Meatballs are hearty, flavorful, and comforting in the best way. I love how easy they are to prep and how rich the gravy becomes after hours of slow cooking. Whether I’m feeding family, prepping ahead, or just craving a cozy dish, this recipe always hits the mark.