The Most Incredible Effortless Salisbury Steak Meatballs Crockpot Recipe

This Slow Cooker Salisbury Steak Meatballs recipe delivers tender, savory meatballs in rich gravy with just 15 minutes of prep. Perfect for busy weeknights, it transforms classic comfort food into an effortless, restaurant-quality meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American, Comfort Food

Calories: 385

Ingredients Equipment Method Notes

Ingredients

Meatballs

2 pounds ground beef 80/20 blend
1 large egg beaten
1/2 cup seasoned breadcrumbs
1/4 cup yellow onion finely diced
2 cloves garlic minced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper

Rich Gravy

2 packets onion soup mix
2 tablespoons cornstarch
2 cups beef broth low-sodium preferred
1 cup heavy cream
8 oz mushrooms sliced
2 tablespoons ketchup
1 tablespoon soy sauce

Equipment

Slow Cooker (6-quart or larger)
Large Mixing Bowl
Small Mixing Bowl
Whisk
Measuring Spoons

Method

In a large mixing bowl, combine ground beef, egg, breadcrumbs, diced onion, garlic, Worcestershire sauce, salt, and pepper. Gently mix until just combined.
Roll mixture into 20-24 golf ball-sized meatballs, using slightly wet hands to prevent sticking.
In a separate bowl, whisk together onion soup mix, cornstarch, beef broth, heavy cream, ketchup, and soy sauce until smooth.
Place meatballs in the slow cooker, add sliced mushrooms, and pour the gravy mixture over everything.
Cover and cook on LOW for 4-6 hours, avoiding lifting the lid frequently.
During the last 30 minutes, check gravy consistency. If too thin, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Notes

Gently mix meatballs to avoid toughness. Avoid frequent lid lifting to maintain cooking consistency. Store leftovers refrigerated for 3-4 days or frozen for up to 3 months, reheating gently in the slow cooker or on the stovetop.