Imagine tender, savory meatballs simmered all day in a luxuriously rich mushroom gravy—this, my friend, is what you get with Creamy Slow Cooker Salisbury Steak Meatballs. Every bite is pure comfort: juicy beef, velvety sauce, a kiss of onion, and a whiff of Worcestershire, all melting together until dinnertime becomes something to look forward to. Whether you’re serving these over pillowy mashed potatoes or egg noodles, you’ll love how easy, hearty, and downright irresistible they are!
Ingredients You’ll Need
The beauty of Creamy Slow Cooker Salisbury Steak Meatballs lies in their simplicity—each ingredient plays a special role in creating classic comfort and incredible flavor. Here’s what brings this dish to life, and why you shouldn’t skip any of them:
- Ground beef: Go with 80/20 for juicy, flavorful meatballs that don’t dry out during slow cooking.
- Bread crumbs: Essential for tender, never-tough meatballs that soak up just the right amount of gravy.
- Milk: Softens the bread crumbs and ensures the perfect, moist texture inside each meatball.
- Large egg: Acts as a binder to hold everything together—you won’t even notice it, but you’d miss it if it was gone!
- Finely chopped onion: Adds a gentle sweetness and little bursts of flavor in every bite.
- Worcestershire sauce (for meatballs): Brings that unmistakable “Salisbury steak” taste—earthy, tangy, and deeply savory.
- Garlic powder (for meatballs): A little goes a long way; it infuses each bite with warm, garlicky undertones.
- Salt: Just half a teaspoon, but it really wakes up all the flavors in the mix.
- Black pepper: For a hint of heat and a touch of classic steakhouse flavor.
- Cream of mushroom soup: The creamy, savory backbone of your gravy—shortcut perfection.
- Beef broth: Thins the sauce just the right amount and adds a deep, beefy richness.
- Worcestershire sauce (for gravy): Doubles down on that classic steakhouse savor; don’t skip it!
- Ketchup: Adds just a kiss of tangy sweetness to balance the earthy flavors.
- Onion powder (for gravy): Reinforces the other onion flavors and makes the sauce even more aromatic.
- Garlic powder (for gravy): Rounds out the mushroom gravy’s flavor, making it irresistible.
- Cornstarch + water (optional): If you want a thicker gravy, this handy slurry does the trick in no time.
- Fresh parsley: A vibrant, fresh finish that brings color and just a touch of brightness to the plate.
How to Make Creamy Slow Cooker Salisbury Steak Meatballs
Step 1: Mix and Form the Meatballs
Start by grabbing a large bowl and gently combine your ground beef, breadcrumbs, milk, egg, chopped onion, Worcestershire, garlic powder, salt, and black pepper. The trick is to mix just until everything’s blended—overmixing will make the meatballs dense. Once it’s all together, use your hands or a scoop to form 1 1/2-inch balls. These bite-sized beauties will be the stars of the show, and you should get about 20–24 meatballs, depending on their size.
Step 2: Arrange Meatballs in the Slow Cooker
Lightly grease the bottom of your slow cooker insert (a quick mist of nonstick spray is all you need). Nestle the raw meatballs in a single layer across the bottom. Make sure they’re close but not stacked—this lets all the flavors circulate as they slow cook into perfection!
Step 3: Whisk Up the Gravy
In a mixing bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, ketchup, onion powder, and garlic powder. You’re aiming for a smooth, creamy sauce that pours easily—no lumps! This savory concoction is what transforms ordinary meatballs into Creamy Slow Cooker Salisbury Steak Meatballs magic.
Step 4: Pour Over and Cook
Pour the prepared gravy mixture evenly over the meatballs, making sure they’re mostly covered with that luscious sauce. Pop on the lid and set your slow cooker: low for 4–5 hours or high for 2–3 hours. During this time, the meatballs become tender and all those flavors come together into something truly special.
Step 5: Thicken the Gravy (Optional)
If you love your gravy extra thick and clingy, mix the cornstarch and water to make a quick slurry. About 20–30 minutes before serving, gently stir the slurry into the slow cooker, cover, and let the sauce cook and thicken up. If you’re happy with the gravy as-is, you can absolutely skip this step!
Step 6: Garnish and Serve
Once everything is cooked and beautifully fragrant, sprinkle a generous shower of fresh parsley over the top. Not only does it look gorgeous, but it adds a fresh, herby note that makes the Creamy Slow Cooker Salisbury Steak Meatballs truly irresistible.
How to Serve Creamy Slow Cooker Salisbury Steak Meatballs
Garnishes
Nothing says “finished” like a final pop of color! Fresh chopped parsley is the classic go-to for these Creamy Slow Cooker Salisbury Steak Meatballs, lending brightness and a clean herbal aroma. For something extra, try a little cracked black pepper or even a light dusting of grated Parmesan—you’ll love how it melds with the rich gravy.
Side Dishes
If you want the full comfort food experience, serve these meatballs and rich gravy over creamy mashed potatoes or buttery egg noodles. Steamed white rice also soaks up every drop of sauce. I like to round out the plate with crisp green beans or a side salad for balance and color.
Creative Ways to Present
For a family-style dinner, pour the meatballs and gravy into a wide serving bowl and let everyone dig in. These meatballs also make incredible sliders—just spoon them onto soft rolls with a little extra sauce and a sprinkle of parsley. Or, for parties, serve them with toothpicks right out of the slow cooker as a hearty, crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Let the Creamy Slow Cooker Salisbury Steak Meatballs cool, then pack them up with extra gravy in airtight containers. They’ll keep well in the refrigerator for up to four days—perfect for quick lunches or a repeat of that cozy dinner.
Freezing
If you want to stock your freezer with comfort, transfer the cooled meatballs and sauce into freezer-safe containers or zip-top bags. They freeze beautifully for up to three months. Just be sure to thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
For best results, reheat your meatballs and gravy in a saucepan on the stove over medium-low heat, stirring gently until everything is heated through. If you’re pressed for time, the microwave works fine too—cover loosely and heat in one-minute increments. Add a splash of broth if the sauce seems too thick after chilling or freezing.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well in this recipe. Just know that the end result will be a bit lighter in flavor and color, but still delicious and creamy.
Do I have to brown the meatballs before adding to the slow cooker?
Browning adds extra flavor and a firmer texture, but it’s totally optional. The recipe is designed for busy days, so you can skip this step and still get tender, tasty meatballs every time.
What if I don’t have cream of mushroom soup?
You can substitute with cream of chicken soup or even a homemade mushroom sauce if you prefer. The final texture and taste will be slightly different but still creamy and satisfying!
Can I double the recipe for a larger crowd?
Yes! Just make sure your slow cooker is large enough for the meatballs to fit in a mostly single layer. You may need to add an extra 30 minutes to the cooking time for the larger batch.
Is this recipe gluten-free?
It can be! Simply swap in gluten-free bread crumbs and verify that your cream of mushroom soup and Worcestershire sauce are gluten-free. The comfort stays the same either way!
Final Thoughts
If you’re looking for the ultimate in easy, family-pleasing comfort food, Creamy Slow Cooker Salisbury Steak Meatballs check every box. This is the kind of recipe that will have everyone coming back for seconds (and maybe thirds), and I can’t wait for you to experience cozy, saucy joy from your slow cooker. Give them a try and watch smiles light up around your table!
Print
Creamy Slow Cooker Salisbury Steak Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in these delicious and comforting creamy Salisbury steak meatballs, cooked to perfection in a slow cooker. Tender meatballs smothered in a rich mushroom gravy make for a satisfying meal that the whole family will love.
Ingredients
Meatballs:
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup finely chopped onion
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Gravy:
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch + 1 tablespoon water (for slurry, optional)
- fresh parsley for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine all meatball ingredients and mix until just combined.
- Shape and Cook: Form into 1 1/2-inch balls and place in the bottom of a greased slow cooker.
- Make the Gravy: Whisk together cream of mushroom soup, beef broth, Worcestershire sauce, ketchup, onion powder, and garlic powder. Pour the sauce over the meatballs.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until meatballs are cooked through.
- Thicken (Optional): For a thicker gravy, mix cornstarch with water and stir into the slow cooker during the last 20–30 minutes of cooking.
- Serve: Garnish with fresh parsley before serving.
Notes
- Serve over mashed potatoes, egg noodles, or rice for a comforting meal.
- Browning the meatballs in a skillet before adding to the slow cooker is optional for extra flavor.
Nutrition
- Serving Size: About 4 meatballs with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 670mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 115mg
