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Slow-Cooker Salisbury Steak Meatballs

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These slow-cooker Salisbury steak meatballs are a hearty, comforting twist on a classic favorite. Juicy meatballs simmer in rich brown gravy with optional mushrooms for deep flavor—all made easily in the slow cooker. Serve over mashed potatoes, rice, or noodles for the ultimate cozy dinner.

Ingredients

  • 1 lb lean ground beef (80% lean or more)
  • ½ cup plain panko breadcrumbs
  • ⅓ cup milk
  • 1 egg, slightly beaten
  • 1 small onion, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups beef broth
  • 2 tablespoons ketchup
  • 2 tablespoons cornstarch (optional, for thickening)
  • 8 oz sliced mushrooms (optional but recommended)

Instructions

  1. In a large bowl, combine ground beef, panko, milk, egg, chopped onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  2. Form into small meatballs, about 1 to 1 ½ inches in diameter.
  3. Place meatballs in the bottom of your slow cooker.
  4. In a separate bowl, whisk together beef broth and ketchup. Pour the mixture over the meatballs.
  5. Add sliced mushrooms on top, if using.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  7. To thicken the gravy (optional): whisk cornstarch with a bit of cold water, stir into the slow cooker, and cook for 15 more minutes.
  8. Serve warm over mashed potatoes, rice, or egg noodles.

Notes

  • For deeper flavor: Brown meatballs in a skillet before slow cooking.
  • To lighten it up: Use ground turkey or chicken.
  • Flavor boosters: Add fresh herbs like parsley or thyme.
  • Creamier gravy: Stir in a spoonful of sour cream at the end.
  • Make-ahead tip: Freeze raw meatballs and cook from frozen (add 1 extra hour to cooking time).

Nutrition

Find it online: https://cookedbymaya.com/slow-cooker-salisbury-steak-meatballs/