We love a good slow cooker meal around here, especially one that feels like total comfort food but takes barely any work. These Crockpot Salisbury Steak Meatballs are cozy, rich, and full of that savory, gravy-smothered goodness you want at the end of a long day.
The meatballs are juicy, the gravy is thick and flavorful, and everything comes together with almost no hands-on time. Just mix, brown, dump in the crockpot, and let it do its thing.
This recipe’s been on repeat in my house for years. It’s perfect for a no-fuss dinner that still tastes like something special.
Why I Love This Recipe
This recipe brings me straight back to my grandma’s kitchen table. She used to make classic Salisbury steak with mashed potatoes and green beans on Sundays, and this is like the faster, cozier version of that memory. It’s one of those meals that makes the house smell amazing all day.
- The slow cooker does most of the work
- It tastes like a cozy diner-style meal
- You can prep it in the morning and forget it
- It’s perfect over mashed potatoes, rice, or noodles
- Leftovers taste even better the next day
Makes
6 servings
Time
Prep: 20 minutes
Cook: 4-5 hours on LOW or 2.5-3 hours on HIGH
Macros (per serving – based on 6 servings)
Calories: 375
Protein: 27g
Carbs: 14g
Fat: 23g
Fiber: 1g
Sugar: 3g
Why This Recipe Works (Quick Science)
The combo of ground beef and breadcrumbs creates a juicy, tender meatball that holds its shape but still melts in your mouth. Browning the meatballs first gives them a deeper, savory flavor from the Maillard reaction. Then slow-cooking everything together in a beef broth-mushroom-onion mix lets the flavors deepen and blend, creating a rich, savory gravy without needing cream or a ton of salt.
Common Mistakes
- Skipping the browning step: It adds SO much flavor and helps the meatballs stay together.
- Overmixing the meat: Can make the meatballs tough. Mix just until combined.
- Not thickening the gravy: Add that cornstarch slurry at the end, or your sauce will be runny.
- Using lean meat only: You need a little fat for flavor and moisture. Go for 80/20 ground beef.
What You’ll Need
- 1 ½ lbs ground beef (80/20)
- ½ cup plain breadcrumbs
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil (for browning)
- 1 medium yellow onion, sliced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 tbsp ketchup
- 1 tbsp cornstarch + 2 tbsp cold water (for slurry)
- Fresh parsley, for garnish (optional)
Tools Needed
- Large mixing bowl
- Cast iron skillet or nonstick pan
- Crockpot (slow cooker)
- Slotted spoon or tongs
- Whisk
- Measuring cups & spoons
- Cutting board & knife
Substitutions and Variations
- Use ground turkey or chicken instead of beef (add a bit more breadcrumbs for moisture)
- Sub in gluten-free breadcrumbs if needed
- Add diced bell peppers to the gravy for extra veggies
- Use cream of mushroom soup instead of broth for extra richness
Make Ahead Tips
- Form meatballs the night before and keep in the fridge
- You can brown the meatballs ahead of time and refrigerate for up to 24 hours
- Make the whole dish, refrigerate, and reheat the next day — it tastes even better
How to Make Crockpot Salisbury Steak Meatballs
Step 1: Mix the Meatball Mixture
In a large bowl, mix 1 ½ lbs ground beef, ½ cup plain breadcrumbs, 1 large egg, 1 tbsp Worcestershire sauce, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp kosher salt, and ½ tsp black pepper. Gently combine using your hands or a fork — don’t overmix.
Step 2: Roll the Meatballs
Form the mixture into 18-20 golf ball-sized meatballs, placing them on a plate or tray.
Step 3: Brown the Meatballs
Heat 1 tbsp olive oil in a skillet over medium heat. Brown the meatballs in batches, about 1-2 minutes per side until just golden. Don’t cook all the way through — they’ll finish in the crockpot.
Step 4: Layer into the Crockpot
Place the sliced onions and mushrooms in the bottom of the crockpot. Add the browned meatballs on top.
Step 5: Add the Sauce
In a bowl, whisk together 2 cups beef broth and 1 tbsp ketchup. Pour over the meatballs in the crockpot.
Step 6: Cook on LOW for 4-5 hours or HIGH for 2.5-3 hours
Cover the crockpot with the lid and let it cook until meatballs are fully cooked through and tender.
Step 7: Thicken the Gravy
In a small bowl, whisk together 1 tbsp cornstarch with 2 tbsp cold water. Stir into the crockpot. Let it cook for another 15-20 minutes uncovered to thicken the sauce.
Step 8: Garnish and Serve
Serve hot, topped with chopped fresh parsley if desired. Pairs perfectly with mashed potatoes or egg noodles.
Tips for Leftovers and Storage
- Store in airtight container in the fridge for up to 4 days
- Reheat gently in microwave or on stovetop with a splash of broth
- Freeze for up to 2 months — thaw overnight in fridge before reheating
What to Serve With
- Mashed potatoes (classic!)
- Buttered egg noodles
- White rice
- Roasted green beans
- Steamed broccoli
- Dinner rolls or crusty bread
FAQ
Can I use frozen meatballs?
Yes, but brown them first if possible. Also reduce cooking time slightly since they’re already cooked.
Can I double the recipe?
Yes! Just use a 6-8 qt slow cooker to fit everything.
Is there a way to make this low carb?
Yes, skip the breadcrumbs or use almond flour instead and leave out the ketchup.
Do I need to sauté the onions and mushrooms first?
Nope! They cook perfectly in the crockpot and add great flavor as they break down.
Conclusion
This is the kind of recipe that makes your house smell like a warm hug. It’s hearty, cozy, and so easy you’ll want to make it every week. I hope this becomes a new go-to in your dinner rotation. If you try it, leave a comment below and let me know how it went — I’d love to hear your twist on it or answer any questions!