Description
These Slow Cooker Salisbury Steak Meatballs are tender, flavorful, and cooked in a rich mushroom onion gravy. A comforting and hearty crockpot dinner recipe that’s perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 ½ lbs ground beef
- ½ cup breadcrumbs
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 2 cups beef broth
- 1 tbsp ketchup
- 1 tbsp cornstarch (optional, for thickening)
- 1 cup sliced mushrooms
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, mix ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, and pepper until combined. Shape into meatballs.
- (Optional) Brown the meatballs in a skillet with olive oil for 3–4 minutes on each side to deepen flavor.
- Place mushrooms in the bottom of the slow cooker and layer the meatballs on top.
- Whisk together beef broth and ketchup, then pour over the meatballs.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until tender.
- If the gravy is thin, stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 30 minutes.
- Garnish with parsley and serve with mashed potatoes, noodles, or rice.
Notes
- Swap beef with ground turkey or chicken for a lighter version.
- Use gluten-free breadcrumbs if needed.
- Frozen meatballs work as a shortcut (slightly reduce cook time).
- Leftovers taste even better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 3-4 meatballs with gravy)
- Calories: 320
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 95 mg