Quick & Easy Slow Cooker Salisbury Steak Meatballs
I first made these Quick & Easy Slow Cooker Salisbury Steak Meatballs on a hectic weeknight when I wanted comfort food with zero fuss. Think tender, savory beef meatballs simmered in a rich, oniony gravy — all thrown into the slow cooker and left to do the work. This is the kind of easy-prep slow cooker dinner that delivers classic flavors with minimal hands-on time.
Why you’ll love this dish
This recipe combines the nostalgic comfort of Salisbury steak with the convenience of meatballs and a slow cooker. It’s ideal for busy families, meal-prep nights, or anyone who wants a hearty, stick-to-your-ribs dinner without babysitting the stove. Benefits at a glance:
- Minimal prep: mix, form (or use frozen meatballs), and slow cook.
- Budget-friendly: ground beef and pantry staples stretch well.
- Kid-approved: mild, savory gravy and tender meatballs are crowd-pleasers.
- Make-ahead friendly: great for busy weeks or potlucks.
“Made this for our soccer-night dinner — my picky eater asked for seconds and I didn’t have to hover over the stove. A new weeknight favorite!”
If you enjoy other simple crockpot dinners, you might also like these easy crockpot dinners for more inspiration.
The cooking process explained
Before you dive in, here’s the short version of how this comes together so you can scan and plan:
- Mix meatball ingredients and form (or grab frozen meatballs).
- Brown briefly (optional) for more flavor, or skip to save time.
- Make the gravy base in the slow cooker with onions, broth, and seasonings.
- Nestle meatballs into the gravy and cook low and slow until tender.
- Thicken the sauce near the end and serve over mashed potatoes, rice, or noodles.
If you like savory slow-cooker meals with bold flavors, the technique here is similar to my favorite slow cooker Korean beef, where hands-off cooking builds deep flavor.
Gather these items
- 1 1/2 to 2 pounds ground beef (80/20 for best flavor) or precooked/frozen meatballs
- 1 large egg
- 1/2 cup breadcrumbs (use gluten-free crumbs to adapt)
- 1/4 cup milk
- 1 small onion, finely chopped (plus 1 onion thinly sliced for the gravy)
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- Salt and black pepper to taste
- 2 cups beef broth
- 1 packet onion soup mix (optional for extra convenience)
- 2 tablespoons tomato paste (or ketchup) for depth
- 2–3 tablespoons cornstarch mixed with cold water (slurry) to thicken
- 2 tablespoons butter or oil for browning (optional)
- Fresh parsley for garnish (optional)
Substitutions/notes:
- Swap ground turkey or pork if preferred; adjust seasoning since turkey is leaner.
- For a shortcut, use 2 pounds of store-bought frozen meatballs — they cut prep time drastically. If you want a casserole-style comfort meal, see this slow-cooker steak and cheddar potato casserole for ideas: steak and cheddar potato casserole.
Directions to follow
- In a bowl, combine ground beef, egg, breadcrumbs, milk, half the chopped onion, garlic, Worcestershire, salt, and pepper. Mix gently until just combined.
- Form into meatballs about 1.5 inches wide; aim for uniform size so they cook evenly. (Or skip to step 4 if using frozen/pre-made meatballs.)
- Optional: heat oil in a skillet over medium-high and brown meatballs 1–2 minutes per side to develop color. Transfer to the slow cooker.
- In the slow cooker, add the sliced onion, beef broth, tomato paste, and onion soup mix (if using). Stir to combine.
- Add meatballs to the gravy. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours. Check meatballs reach 160°F (71°C) internally.
- About 15–20 minutes before serving, whisk cornstarch slurry into the slow cooker to thicken the sauce. If thickening is slow, transfer a cup of liquid to a saucepan, whisk in slurry over medium heat until thick, then stir back in.
- Adjust seasoning with salt/pepper and finish with a pat of butter for sheen. Garnish with parsley and serve.
Best ways to enjoy it
Serve meatballs and gravy over classic butters mashed potatoes, wide egg noodles, or creamy polenta for a comfort-food plate. For lighter pairing, spoon over steamed rice or cauliflower mash. Add steamed green beans or roasted carrots for color and crunch.
If you’d like a bread option, a warm roll or flatbread is perfect for mopping up extra gravy — consider making a quick flatbread or trying this easy no-yeast pizza dough to bake a quick side flatbread.
How to store & freeze
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
- Freezing: Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stove over low heat, stirring occasionally, until heated through. You can also microwave single portions in 30-second bursts, stirring between, until hot.
- Food safety: Meatballs should be cooked to an internal temperature of 160°F (71°C). Cool leftovers promptly — don’t leave perishable food out for more than 2 hours.
Pro chef tips
- Don’t overwork the meat mixture. Mix until just combined to keep meatballs tender.
- Browning is optional but it gives better flavor. If short on time, use frozen meatballs and increase cooking time slightly.
- If the sauce is too thin, add cornstarch slurry in small increments — it thickens rapidly.
- For a richer gravy, swap half the beef broth for low-sodium beef stock or add a splash of red wine before cooking.
- Keep the slow cooker lid on during cooking; every time you lift it, you add 15–20 minutes to the cook time.
Creative twists
- Mushroom gravy: Sauté sliced mushrooms and fold them into the gravy for an earthy note.
- Low-carb: Serve meatballs over cauliflower mash or spiralized zucchini.
- Italian-style: Add Italian seasoning, swap Worcestershire for balsamic, and finish with Parmesan.
- Gluten-free: Use almond flour or gluten-free breadcrumbs and a cornstarch slurry to thicken.
- Make it smoky: Add a teaspoon of smoked paprika or a dash of chipotle in adobo for a subtle smokiness.
Your questions answered
Q: Can I use frozen meatballs for this recipe?
A: Yes — frozen pre-cooked meatballs work great. Add 30–60 minutes to the low setting (or cook on high for 2–3 hours) and ensure they reach 160°F. If using raw frozen meatballs, cook longer and check temperature.
Q: How long does this take start to finish?
A: Prep is about 15–20 minutes (shorter if using frozen meatballs). Cook time is 4–6 hours on LOW or 2–3 hours on HIGH.
Q: How do I make a thicker gravy without cornstarch?
A: Whisk in a beurre manié (equal parts soft butter and flour) a tablespoon at a time, or reduce the sauce by transferring some liquid to a saucepan and simmering until reduced.
Q: Can I make this ahead for a party?
A: Absolutely. Cook fully, cool, and refrigerate. Reheat gently on low and add a bit of extra broth if the sauce thickened too much. For large gatherings, keep warm in a slow cooker on the LOW setting.
Q: Any tips for batch freezing?
A: Portion into meal-sized containers and freeze flat in freezer bags. Label with date and reheat from thawed for best texture.
Conclusion
If you want another version focused specifically on using frozen meatballs, check out this helpful guide: Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs …). For a traditional slow-cooker take on Salisbury steak with slightly different ratios and tips, this classic recipe is a useful reference: Slow Cooker Salisbury Steak Recipe.
Salisbury Steak Meatballs
Ingredients
For the Meatballs
- 1.5 to 2 pounds ground beef (80/20 for best flavor) or precooked/frozen meatballs Use lean meat for healthier version.
- 1 large egg
- 1/2 cup breadcrumbs Use gluten-free crumbs to adapt.
- 1/4 cup milk
- 1 small onion, finely chopped Plus 1 onion thinly sliced for gravy.
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- to taste Salt and black pepper
For the Gravy
- 2 cups beef broth
- 1 packet onion soup mix Optional for extra convenience.
- 2 tablespoons tomato paste Or ketchup for depth.
- 2-3 tablespoons cornstarch mixed with cold water For thickening.
- 2 tablespoons butter or oil For browning, optional.
- Fresh parsley for garnish Optional.
Instructions
Preparation
- In a bowl, combine ground beef, egg, breadcrumbs, milk, half the chopped onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Form into meatballs about 1.5 inches wide.
- Optional: Brown meatballs in a skillet with oil for 1-2 minutes per side.
Cooking
- In the slow cooker, add the sliced onion, beef broth, tomato paste, and onion soup mix. Stir to combine.
- Add meatballs to the gravy. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- About 15-20 minutes before serving, whisk cornstarch slurry into the slow cooker to thicken the sauce.
- Adjust seasoning with salt and pepper, and finish with a pat of butter for sheen. Garnish with parsley before serving.
