Slow Cooker Salisbury Steak Meatballs are perfectly seasoned, tasty meatballs that are simmered in a rich and savory gravy. This is an easy dinner to make that has only a bit of prep. Or you can use pre-made or frozen meatballs. The meatballs are delicious served over mashed potatoes, noodles or rice.
Slow cooked recipes have really become my favorite way to save time in the kitchen. I love that it is practically dump and go and no matter the full cooking time, the slow cooker will switch over to 'warm' and dinner will be ready when you are! We absolutely love my Pork Chops and Sauerkraut and Teriyaki Beef recipes and I know you will love them too!
But if you'd like to try another recipe based on Salisbury Steak and find out why it is a fond memory, try my recipe version that has a red wine sauce. It also offers a substitute for the breadcrumbs.
Ingredients needed for Salisbury Steak Meatballs
Ingredient Notes & Substitutions
- Ground beef- We are using ground round, a blend of 85/15 fat%. I find that if the meat is too lean you need to add more moisture from eggs or milk to help bind everything together. I haven't test this with ground turkey, chicken or pork. You can certainly use those instead if you want.
- Gravy- I do prefer the flavor of homemade, but if you want to take a shortcut, use two jars or packages of gravy (with water or broth). Mine is a thinner gravy cooking with the meatballs. Use more or less broth as preferred.
- Mushrooms-These are Cremini, baby bella mushrooms. You can use white button. Other choices would be Shiitake, Portobello, Porcini or Oyster.
- Seasonings-The dried onion adds flavor and some crunch. You can just add an extra teaspoon or two of dried onion powder. Umami seasoning is probably my favorite seasoning to use. It's available in all grocery stores. I use it in stews, casseroles, gravies and soups. There is not a perfect substitute but try some paprika, celery salt.
How to make Slow Cooker Salisbury Steak Meatballs
Step 1: Combine meatball ingredients. Set slow cooker to sear and spray bottom with non -stick spray. Brown meatballs 2 minutes, turn cook another 2 minutes. Or brown in a large skillet.
Step 2: Remove meatballs to plate. Use more non-stick spray and brown onions and mushrooms for 2-3 minutes in the slow cooker or skillet.
Step 3: Stir together the broth, (saving 1 cup) tomato paste and seasonings. Place onions and mushrooms on bottom of slow cooker, add meatballs and pour broth mixture over top.
Step 4: Cook on low for 4 hours or about 2 hours on high. During the last hour, stir the remaining broth and cornstarch together. Pour over meatballs and continue cooking.
Recipe Testing Notes
- In my opinion, pre-browning the onions and mushrooms really make a difference in the recipe. The onions will be sweeter and more flavorful. The mushrooms will have more flavor and the texture will be meatier if you brown them first. Use a large skillet, add a bit of oil and brown them together. I have a sear option on my slow cooker so it does make it easier.
- Try to make the meatballs the same size. I used a large cookie scoop and made them about the size of a golf ball. I ended up getting 24 meatballs.
- Make sure to spray the bottom of slow cooker to avoid meatballs sticking.
How to use frozen meatballs in the slow cooker
- Add them frozen - No need to thaw first. Frozen meatballs can go straight into the slow cooker.
- Cover with the gravy- This will keep them moist.
- Cook time - Since the meatballs are already cooked, you just want them fully heated through. Use an internal meat thermometer. They should reach 165°F.
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MORE Slow Cooker Recipes you will love:
Slow Cooker Salisbury Steak Meatballs
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
Salisbury Steak Meatballs are perfectly seasoned, tasty meatballs that are simmered in a rich and savory gravy. This is an easy dinner to make that has only a bit of prep. Or you can use pre-made or frozen meatballs. The meatballs are delicious served over mashed potatoes, noodles or rice.
Ingredients
- 1 ½ pounds ground round, 85/15% fat
- 2 large eggs
- ½ cup breadcrumbs
- 2 teaspoons garlic powder
- 2 tablespoons dried minced onion or 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, sliced
- 8 ounce Cremini mushrooms, sliced in half
- 2 tablespoons Worcestershire sauce
- 3 teaspoons Umami seasoning, or all purpose steak or hamburger seasoning seasoning
- 32 ounce beef broth, low sodium (reserving 1 cup for the gravy)
- 2 tablespoons tomato paste
- 2-3 tablespoons cornstarch or flour
Instructions
- Make meatballs-combine ground beef, breadcrumbs, eggs, garlic, onion, salt and pepper.
- Form about 24 golfball sized meatballs.
- Either set crockpot to "sear or brown" option or heat a large skillet over medium heat. Spray bottom of either with some non-stick cooking spray.
- Brown meatballs for 3 minutes, turn and brown other side for another 2-3 minutes. * Remove meatballs to a platter.
- Brown onions and mushrooms in slow cooker or skillet for 3 minutes.
- Return meatballs to slow cooker.
- Pour the broth, reserving 1 cup, Worcestershire, Umami, tomato paste over everything. Cook on low for 4 hours or 2 hours on high.
- During the last hour of cooking, make the gravy by stirring together the reserved broth and cornstarch.
- Pour over the meatballs, give a quick stir and continue cooking for the remaining time.*
- Serve over mashed potatoes, rice or noodles.
Notes
*At that point, the meatballs don't have to be fully cooked, just browned.
*When you combine the broth and cornstarch or flour in a cup, press out any lumps before pouring in the slow cooker. This way you don't have to stir too much with the lid off. The temperature will lower and may affect cooking time.
*Meatballs should register 165°F to be fully cooked.
*If you don't like so much broth or gravy, you can use only 24 ounces. But I wouldn't use much less than that in order to keep the meatballs moist.
Nutrition
- Serving Size: 1
- Calories: 353
- Sugar: 3.8g
- Sodium: 1342mg
- Fat: 19.3g
- Carbohydrates: 16g
- Protein: 27.7g
- Cholesterol: 139.mg
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