I grew up in a house where comfort food wasn’t just a meal—it was a warm hug at the end of a long day. And let me tell you, nothing says “comfort” like these Tasty Slow Cooker Salisbury Steak Meatballs. They’re tender, juicy, and smothered in a rich, savory gravy that’ll have everyone at the table begging for seconds. The best part? Your slow cooker does all the heavy lifting. Just toss everything in, set it, and forget it (well, almost—trust me, the aroma will have you peeking under the lid). Whether it’s a busy weeknight or a lazy Sunday, this recipe is my go-to for an easy, flavorful meal that feels homemade in every bite.
Why You’ll Love This Tasty Slow Cooker Salisbury Steak Meatballs Recipe
Oh, where do I even begin? These meatballs are my little miracle workers when life gets crazy—and trust me, there’s plenty to adore about them:
- Set-it-and-forget-it magic: Just 15 minutes of prep in the morning, and your slow cooker handles the rest while you tackle your day. (That gravy practically makes itself!)
- Flavor bombs: Worcestershire sauce, garlic powder, and soy sauce team up to create a deep, savory taste that puts boring meatballs to shame.
- Kid-approved (and picky-eater tested): My niece calls them “gravy nuggets” and always steals extras. The tender texture wins over even the toughest critics.
- Leftover gold: They taste even better the next day—if you manage to have any left, that is!
Ingredients for Tasty Slow Cooker Salisbury Steak Meatballs
Okay, let’s get real—great Salisbury steak meatballs start with great ingredients. And don’t worry, I’m not sending you on a wild goose chase for fancy stuff. Everything here is either already in your pantry or a quick grab at the grocery store. Here’s what you’ll need (and yes, I’ve broken it down into meatball magic and that glorious sauce!):
For the Meatballs:
- 1 lb ground beef (80/20 blend) – The fat keeps them juicy, but lean works too if you’re watching calories.
- ½ cup breadcrumbs (packed!) – Panko or regular both work. I’ve even crushed up saltines in a pinch.
- 1 large egg – The glue that holds it all together.
- 1 tsp Worcestershire sauce – That umami kick? All thanks to this.
- 1 tsp onion powder + 1 tsp garlic powder – No fresh onions to chop? No problem.
- ½ tsp salt + ¼ tsp black pepper – Season like you mean it.
For the Sauce:
- 1 can (10.5 oz) cream of mushroom soup – The shortcut hero of creamy gravies.
- 1 cup beef broth – Low-sodium if you’re watching salt, but full flavor is best.
- 1 tbsp ketchup + 1 tbsp mustard – Sounds odd, but it adds depth—promise!
- 1 tsp soy sauce – The secret weapon for that rich, savory depth.
How to Make Tasty Slow Cooker Salisbury Steak Meatballs
Alright, let’s roll up our sleeves and make some magic happen! This recipe is so simple, you’ll be shocked at how much flavor comes out of that slow cooker. Here’s exactly how I do it:
Preparing the Meatball Mixture
First rule of meatball club: don’t overmix! I use my hands (clean, of course) to gently combine all the meatball ingredients in a big bowl. Just mix until everything comes together – you’ll know it’s ready when you don’t see any dry breadcrumbs lurking. Overworking the meat makes tough meatballs, and we want tender little clouds of deliciousness. Pro tip: wet your hands slightly before rolling to prevent sticking!
Making the Sauce
Now for the liquid gold! Whisk together all the sauce ingredients in a separate bowl until smooth. If it looks too thick (should be like pancake batter), add a splash more broth. No cream of mushroom soup? Cream of onion or celery works too – but mushroom gives that classic Salisbury steak flavor. Taste and adjust – maybe an extra dash of Worcestershire if you’re feeling bold!
Slow Cooking for Perfect Tenderness
Here’s where the patience pays off. Arrange the meatballs in your slow cooker (they can touch, it’s fine), then pour that glorious sauce all over. Cover and cook on LOW for 6 hours – no peeking! The meatballs are done when they reach 160°F inside, but honestly, after 6 hours they’ll be melt-in-your-mouth perfect. If you’re in a rush, HIGH for 3 hours works, but low and slow gives the best texture.
- Mix the meatball ingredients gently with hands until just combined
- Roll into balls (about 1.5 inches – I get about 20)
- Whisk sauce ingredients until smooth in separate bowl
- Arrange meatballs in slow cooker insert
- Pour sauce evenly over the meatballs
- Cover and cook on LOW 6 hours or HIGH 3 hours
- Check doneness – internal temp should be 160°F
Pro Tips for the Best Tasty Slow Cooker Salisbury Steak Meatballs
After making these meatballs more times than I can count (my family’s obsessed!), I’ve picked up some game-changing tricks that take them from good to “oh-my-gosh-what’s-your-secret?” amazing:
- Brown those beauties first: While you can skip it, searing meatballs in a hot skillet for 2 minutes per side creates a gorgeous crust that locks in juices. Just deglaze the pan with a bit of broth and add those tasty browned bits to your slow cooker!
- Lean beef works too: Using 90/10 ground beef? Add 1 tbsp olive oil to the meatball mix to keep them from drying out. Turkey or chicken also work but need extra seasoning.
- Sauce too thin? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the cooker 30 minutes before serving. Too thick? Add broth 1/4 cup at a time.
- Freeze for later: Shape uncooked meatballs and freeze on a tray before bagging. Cook straight from frozen—just add 1 extra hour!
Serving Suggestions for Tasty Slow Cooker Salisbury Steak Meatballs
Now for my favorite part – making these meatballs the star of the show! I always serve them swimming in that rich gravy over a big pile of buttery mashed potatoes – it’s pure comfort food heaven. But honestly, they’re crazy versatile:
- Mashed potatoes – The classic choice! The gravy soaks right in.
- Egg noodles or rice – Perfect for soaking up every last drop of sauce.
- Roasted veggies – Try carrots and green beans for color.
- Garnish game – A sprinkle of fresh parsley or chives makes them look fancy!
Pro tip: Keep extra gravy on the side – someone always wants more!
Storing and Reheating Your Tasty Slow Cooker Salisbury Steak Meatballs
These meatballs might disappear fast, but if you’re lucky enough to have leftovers (seriously, hide some for yourself!), here’s how to keep them tasting amazing:
- Airtight is right: Store them in the fridge with all that glorious gravy in a sealed container—they’ll stay good for up to 3 days.
- Reheat like a pro: On the stovetop, warm them gently in a saucepan with a splash of broth to keep the sauce silky. Microwave works too—just cover and heat in 30-second bursts so they don’t dry out.
- Freezer hack: Freeze cooled meatballs and gravy together for up to 1 month. Thaw overnight in the fridge before reheating.
Nutritional Information
Okay, let’s talk numbers—because I know some of y’all (like me!) like to keep an eye on what’s going into these delicious meatballs. Just remember, these are estimates since ingredients can vary (especially if you use low-sodium broth or leaner beef like I sometimes do). Per serving, you’re looking at:
- 320 calories
- 26g protein (hello, muscle fuel!)
- 18g fat (6g saturated)
- 12g carbs (with 1g fiber)
- 800mg sodium – use low-sodium broth if you’re watching salt
Not too shabby for something this comforting, right? The protein keeps you full, and that gravy? Worth every calorie!
FAQs About Tasty Slow Cooker Salisbury Steak Meatballs
Over the years, I’ve gotten tons of questions about these meatballs – and I love helping folks troubleshoot! Here are the answers to the ones I hear most:
Can I freeze these meatballs?
Absolutely! They freeze like a dream. I often make a double batch just for this purpose. Let them cool completely, then pop them in freezer bags with the gravy (ladle it in ice cube trays first for perfect portioning). They’ll keep for up to 1 month. When ready to eat, thaw overnight in the fridge and reheat gently on the stove – tastes just like fresh!
What gluten-free options work?
Easy fix! Swap regular breadcrumbs for gluten-free ones (I like the panko-style for texture). Make sure your Worcestershire and soy sauce are GF too – some brands sneak in wheat. The rest of the ingredients are naturally gluten-free, so you’re golden!
Can I double the recipe?
You bet – but you’ll need a bigger cooker! Use a 6-quart slow cooker (standard 4-quart will overflow). No need to adjust cooking time – just check that internal temp still hits 160°F. Pro tip: rotate the meatballs halfway if your cooker has hot spots.
Final Thoughts
Alright, friends – it’s time to grab that slow cooker and make some magic! I can’t wait for you to try these meatballs and hear what your family thinks. Tag me if you make them – I live for those “OMG this is amazing!” messages. Now go get cooking!
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46 Tasty Slow Cooker Salisbury Steak Meatballs You’ll Crave!
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
Easy and delicious Salisbury steak meatballs cooked in a slow cooker. Perfect for a hearty meal with minimal effort.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tbsp ketchup
- 1 tbsp mustard
- 1 tsp soy sauce
Instructions
- Mix ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper in a bowl.
- Shape the mixture into meatballs and place them in the slow cooker.
- In a separate bowl, mix cream of mushroom soup, beef broth, ketchup, mustard, and soy sauce.
- Pour the sauce over the meatballs in the slow cooker.
- Cook on low for 6 hours or high for 3 hours.
- Serve hot with mashed potatoes or rice.
Notes
- For extra flavor, brown the meatballs in a skillet before adding them to the slow cooker.
- Use lean ground beef for a healthier option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
