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Crockpot Salisbury Steak Meatballs

Crockpot Salisbury Steak Meatballs

iamwinfred
These Crockpot Salisbury Steak Meatballs are the ultimate dump-and-go comfort food dinner. Tender, savory meatballs swim in a rich, deeply flavored mushroom gravy that tastes like it took hours of effort — but your slow cooker does all the work. Perfect for busy weeknights, this family-favorite recipe delivers classic Salisbury steak flavor in convenient bite-sized form, served over mashed potatoes, egg noodles, or rice.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 425 kcal

Equipment

  • Large crockpot or slow cooker 6-quart capacity recommended
  • Large mixing bowl For meatball mixture
  • Medium mixing bowl For gravy mixture
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Cookie scoop or ice cream scoop (optional) for uniform meatballs; medium size about 1.5 tablespoons

Ingredients
  

For the Meatballs

  • 2 lbs ground beef 900g, 80/20 blend recommended for best moisture and flavor
  • 1 cup breadcrumbs about 115g; plain or Italian-style
  • 2 large eggs
  • 1/2 cup milk 120ml
  • 1 small onion finely minced
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Worcestershire sauce

For the Gravy

  • 2 cans condensed cream of mushroom soup 10.5 oz / 298g each
  • 1 package dry onion soup mix 1 oz / 28g packet
  • 1 1/2 cups beef broth 355ml; or equivalent made from beef base
  • 8 oz mushrooms 225g, sliced; fresh recommended
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

To Thicken (Optional)

  • 2 tbsp cornstarch mixed with 2 tbsp cold water to form a slurry

For Serving (Optional)

  • fresh parsley chopped, for garnish
  • cooking spray to grease crockpot insert

Instructions
 

  • In a large bowl, combine ground beef, eggs, milk, breadcrumbs, minced onion, garlic, salt, pepper, and 1 tsp Worcestershire sauce. Mix gently with clean hands or a spoon until just combined — do not overmix.
  • Scoop about 1.5 tablespoons of meat mixture per meatball and roll between your palms into smooth balls; you should get approximately 30–36 meatballs. Set aside on a plate or baking sheet.
  • In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, beef broth, 2 tbsp Worcestershire sauce, garlic powder, onion powder, and black pepper until smooth and pourable.
  • Spray the crockpot insert with cooking spray, then spread half the sliced mushrooms on the bottom. Arrange meatballs in as close to a single layer as possible, scatter remaining mushrooms over the top, and pour the gravy evenly over everything.
  • Cover and cook on HIGH for 4 hours or LOW for 6 hours, keeping the lid on throughout. In the last 30 minutes, gently stir to redistribute the gravy; meatballs are done when they reach an internal temperature of 160°F (71°C).
  • If you prefer thicker gravy, stir in a slurry of 2 tbsp cornstarch mixed with 2 tbsp cold water, then cook on HIGH for an additional 15–20 minutes, stirring occasionally, until thickened.
  • Taste the gravy and adjust seasoning as needed, then use a slotted spoon to serve meatballs over mashed potatoes, egg noodles, or rice, spooning plenty of mushroom gravy on top. Garnish with fresh parsley if desired.

Notes

  • Don't overmix the meat: Mix just until the ingredients come together — overworking the mixture results in tough, dense meatballs.
  • Use 80/20 ground beef: The fat content keeps the meatballs moist and flavorful throughout the long cook time; leaner beef can result in dry meatballs.
  • Optional browning step: For extra flavor and better appearance, quickly sear the meatballs in a hot skillet with a little oil for 1–2 minutes per side before adding to the crockpot.
  • Keep the lid closed: Every time you lift the lid, you add 15–20 minutes to the cooking time. Only remove it for the final stir and thickening step.
  • Make-ahead tip: Form the meatballs the night before, cover, and refrigerate. Add 30 minutes to the cooking time if starting from cold.
  • Frozen meatball shortcut: Substitute store-bought frozen meatballs — add them directly from frozen and increase cook time by about 1 hour on LOW.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth if the gravy is too thick.
  • Turkey variation: Swap ground beef for ground turkey for a leaner option; add 1 tbsp olive oil to the mixture to keep the meatballs moist.
  • Creamy variation: Stir in ½ cup heavy cream or sour cream during the last 30 minutes of cooking for an extra-rich, creamy gravy.
  • Serving suggestions: This dish pairs best with creamy mashed potatoes, buttered egg noodles, white rice, or crusty bread to soak up the gravy.

Nutrition

Serving: 1ServingCalories: 425kcalCarbohydrates: 22gProtein: 30gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 145mgSodium: 1280mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 4IUVitamin C: 3mgCalcium: 8mgIron: 20mg
Keyword crockpot meatballs, easy weeknight dinner, mushroom gravy meatballs, salisbury steak, slow cooker dinner
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