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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs

Tender beef meatballs simmer in a rich mushroom-onion gravy right in the slow cooker. Cozy, weeknight-friendly comfort food.
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Prep Time: 25 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 40 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1.75 lb ground beef (85–90% lean)
  • 0.9 cup plain breadcrumbs
  • 0.5 cup milk
  • 0.75 cup finely chopped onion divided
  • 1.5 tsp minced garlic divided
  • 2.5 tbsp Worcestershire sauce divided
  • 1.5 tbsp ketchup
  • 1.25 tbsp Dijon mustard
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 1.5 tbsp olive oil
  • 8 oz sliced cremini or button mushrooms
  • 2.75 cup beef broth (low sodium)
  • 2.5 tbsp cornstarch
  • 2.5 tbsp water for slurry
  • 1.5 tbsp unsalted butter
  • 0.25 tsp dried thyme
  • 0.5 tsp onion powder
  • 2 tbsp chopped fresh parsley divided

Instructions

Preparation Steps

  • Stir breadcrumbs and milk in a bowl to make a panade; let stand 5 minutes.
  • Combine beef, half the onion and garlic, 1 tbsp Worcestershire, ketchup, Dijon, 1 tsp salt, 1/2 tsp pepper.
  • Mix gently; fold in panade.
  • Shape 1 to 1.25-inch meatballs; place on a sheet pan.
  • Heat olive oil in a skillet over medium-high. Brown meatballs in batches; transfer to slow cooker.
  • Reduce heat to medium and melt butter. Cook mushrooms and remaining onion until golden, 5 to 6 minutes.
  • Stir in thyme and onion powder; cook 30 seconds until fragrant.
  • Pour in broth and remaining Worcestershire; scrape browned bits. Bring to a simmer.
  • Pour sauce into slow cooker. Nestle meatballs in gravy; cover and cook on Low 4 hours.
  • Whisk cornstarch and water to make a slurry. Switch cooker to High.
  • Stir in slurry and cook until thickened, 10 to 15 minutes.
  • Season with remaining salt and pepper; stir in remaining parsley. Serve hot.

Notes

Serve over buttery mashed potatoes, egg noodles, or rice. For a richer gravy, whisk in a splash of cream at the end. To lighten it up, use 90–93% lean beef or try half ground turkey. Leftovers keep 4 days refrigerated or freeze up to 2 months.
This recipe is an original creation inspired by classic Slow Cooker Salisbury Steak Meatballs flavors. All ingredient ratios and instructions are independently developed.