Homemade Slow Cooker Salisbury Steak Meatballs

Savor the comfort of classic Salisbury steak in a bite-sized form with these tender, seasoned slow cooker meatballs. Simmered with mushrooms, shallots, and a rich gravy, this easy homemade recipe delivers hearty, budget-friendly flavor with every bite!

Crock Pot Comfort Food

We lead busy lives, and there are times when I’d rather throw something into the slow cooker before I start work, and honestly forget about it until dinner time. This recipe is based on my viral Homemade Salisbury Steak with Ground Beef recipe, but adapted for those who prefer to make it in a slow cooker (and as meatballs).

These slow cooker meatballs are made from scratch using simple, affordable ingredients that you likely have on hand. These juicy, seasoned meatballs are as cozy as it is satisfying. It’s the perfect balance of homemade comfort and effortless convenience.

Homemade Salisbury Steak Meatballs Ingredients

While this is a straightforward dish to prepare, you will need to gather several pantry and refrigerator items. Unlike a burger, this dish derives a significant portion of its flavor from the seasonings added to it.

Almost all of these ingredients are likely to be found in most people’s homes. If you don’t have Gravy Master, Mushroom Powder, or beef bouillon powder, I do highly recommend spending the few bucks and getting it. These are phenomenal pantry ingredients that take your dishes to the next level!

Salisbury Meatballs Pantry Ingredients

• Seasonings: kosher salt, pepper, garlic powder, onion powder, parsley, beef bouillon powder, Mushroom Powder
• Bread: I like creating a panade of milk and bread. You can use breadcrumbs with milk, but it’s just not the same thing.
• Liquids: Worcestershire, Gravy Master, and beef stock
• Thickeners: corn starch
• Onion: Shallots

Salisbury Ground Beef Meatballs Refrigerator Ingredients

• Dairy: milk is needed for the panade. Heavy cream is for the gravy
• Ground Beef: I use an 80/20 blend, but you can use 90% lean
• Egg: You need this for a binder
• Condiments: Ketchup and Dijon Mustard
• Vegetables: Shallots and Portobello Mushrooms

Why You’ll Love This Recipe

What truly makes this recipe a keeper is its versatility and practicality. It’s a budget-friendly meal that can easily stretch to feed a family or double as an impressive make-ahead option for meal prep.

• TOTAL COMFORT FOOD: Juicy, flavorful meatballs simmered in rich mushroom gravy make this the ultimate cozy meal.
• BUDGET-FRIENDLY: Made with simple, affordable pantry staples – no fancy ingredients needed.
• MADE FROM SCRATCH: Homemade meatballs & gravy give this dish a delicious, authentic flavor you can’t get from freezer meatballs.
• EFFORTLESS SLOW COOKER RECIPE: Let your slow cooker do the work on those busy days or lazy weekends.
• FREEZER-FRIENDLY: Make a double batch and freeze for easy, heat-and-serve dinners later on.
• VERSATILE SERVING OPTIONS: Pile them over mashed potatoes, noodles, or rice for a completely satisfying meal.

How to Make Salisbury Meatballs with Ground Beef

Now it’s time to get our hands dirty. Do you prefer to mix meat by hand or use a spoon? I like using my hands to mix the meat. Using a spoon, you run the risk of overmixing the beef. Doing that can make the mixture too tough.

1. In a medium bowl, add the torn bread and milk. Gently “smush” the bread down into the milk and set aside to rest for 5 minutes.
2. In a large bowl, add the beef, some of the salt/pepper, and the remaining ingredients for Salisbury Steak. Pour the panade on top (including any leftover milk). Gently mix until combined.
3. Using a large cookie scoop (3 Tablespoons), scoop enough meat mixture to create a 2” round ball. Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! Roll the meatballs into a round ball that holds its shape.

Chef Lori’s #1 Tip for Shaping Meatballs

Damp Hands!  Seriously, that’s the best tip. Well, okay, that and using a large cookie scoop!

1. Wet your hands and shape them.
2. Damp hands are a trick for keeping the mixture from sticking to them. When the mixture starts to stick, re-wet your hands.
3. The other tip (bonus tip) is not to handle them too roughly. Be gentle with them. You want to form them to hold a shape, but you don’t want to squeeze the life out of them.

more meatball recipes

Slow Cooker Salisbury Meatballs

1. Place a single layer of meatballs at the bottom of your slow cooker.

2. Add the sliced mushrooms and shallots. If your slow cooker doesn’t fit all the meatballs in a single layer, place the remaining meatballs on top of the first layer.

3. Pour the stock over top, and place the lid on top. Set the slow cooker to low and cook for ~4-5 hours. The internal temperature of the meatballs should be 165°F. If you make larger meatballs or even regular-sized Salisbury steaks, these may take closer to 5 hours.

How to Make Salisbury Steak Gravy

1. Once done, remove the meatballs gently from the slow cooker. If your slow cooker insert can be placed on the stovetop, move it there over medium heat. If it cannot, transfer the liquid from the slow cooker to a pot and add the gravy master. Bring this to a boil.
2. Once the mixture is boiling, slowly pour in the slurry while whisking constantly.
3. Cook for 5-6 minutes or until the mixture thickens and coats the back of a spoon. Once thickened, you pour the gravy over the meatballs or, if your pot is big enough, add the meatballs to it and remove from the heat.

Best Salisbury Steak Recipe Tips

There are a few key points to consider when making perfect Salisbury steaks every time.

• Do not overmix/overwork the meat, as it can get super tough
• Make sure the meatballs, when shaped, are tightly compressed
• The best way to shape them is to use damp hands. Wet hands will prevent the mixture from sticking to your hands
• Not a mushroom fan? You can omit them,

How to Store Homemade Salisbury Steak Meatballs

If you have a larger slow cooker, consider making a double batch so you have extra for freezer meals and meal prep.

• Individual Meal Prep Containers – I’ll put the side dish, like mashed potatoes, in the smaller compartment and the meat with gravy in another. This way, we can grab a container and reheat it the next day in the microwave.
• Transfer the cooled meatballs and gravy to a fridge-safe container and store in the fridge until ready to eat again.

Salisbury Steak Meatball FAQs

• Can I use frozen meatballs? Ugh… please don’t. Homemade is so much better. Homemade meatballs give you the best flavor and texture. But if you must, yes, you can.
• Should I brown the meatballs before adding them to the slow cooker? It’s optional. Browning will add depth of flavor and help them hold their shape, but personally, I don’t brown them for the sake of time.
• Can I make this ahead of time? Absolutely! You can prepare, shape, and refrigerate the uncooked meatballs a day in advance. Alternatively, you can cook the whole thing, let it cool, and reheat it when you’re ready to serve.
• Can I use ground turkey or chicken instead? Yes, but keep in mind that leaner meats tend to have less depth of flavor, so you may want to increase the seasoning a bit.
• What type of mushrooms work best? I prefer Cremini (baby bella) or even classic button mushrooms.

How to Reheat Salisbury Steak Meatballs

I use the oven for reheating, though you can use a microwave in a pinch (microwaving in 30-second increments).

• From the Fridge: If using an oven-safe dish, cover it with aluminum foil and place it in a cold oven. Set the oven to 350°F and re-heat for 25-30 minutes or until heated through. Remove the foil, stir the gravy, and continue cooking for an additional 5-10 minutes.
• From the Freezer: Remove the dish from the freezer the night before serving and allow it to thaw (covered) in the refrigerator. The next day, reheat using the above directions.

Salisbury Steak Meatball Substitutions

• Egg Substitute: Follow the very detailed Egg Substitute Guide I have here
• Bread – you can use Gluten-Free bread or ~ 1/2 cup keto-friendly plain bread crumbs
• Milk/Cream: You can use any milk (2%, fat-free, Almond) or Half and Half for the milk or cream

Looking For More TKW Family Favorite Recipes?

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Homemade Slow Cooker Salisbury Steak Meatballs

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Savor the comfort of classic Salisbury steak in a bite-sized form with these tender, seasoned slow cooker meatballs. Simmered with mushrooms, shallots, and a rich gravy, this easy homemade recipe delivers hearty, budget-friendly flavor with every bite!

• Author: Lori
• Prep Time: 15 minutes
• Cook Time: ~4 hours
• Total Time: 4.5 hours
• Yield: ~6 servings
• Category: comfort food, crock pot recipes, freezer meals, meal prep recipes, mushroom gravy, salisbury steak, set it and forget it recipes, slow cooker meatballs
• Method: slow cooker
• Cuisine: comfort food, crock pot recipes, freezer meals, meal prep recipes, mushroom gravy, salisbury steak, set it and forget it recipes, slow cooker meatballs

Ingredients

Salisbury Steak Meatballs

• 1 1/2 pounds of ground beef, 80/20 or 90% lean
• 4 slices of bread, torn
• 1/2 cup of milk
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 1 1/4 teaspoon onion powder
• 2 teaspoons parsley flakes
• 1 teaspoon beef bouillon powder
• 1 teaspoon mushroom powder *optional
• 1 tablespoon ketchup
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons Worcestershire
• 1 large egg

Additional Items

• 12 ounces Cremini (baby bella) mushrooms, sliced
• 2–3 medium shallots
• 2 1/2 cups beef stock

Gravy

• 4 Tablespoons cornstarch
• 1/3 cup heavy cream (or milk)
• 1 tablespoon Gravy master *optional
• additional salt/pepper for flavor

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Instructions

Make the Meatballs

1. In a medium bowl, add the torn bread and milk. Gently “smush” the bread down into the milk and set aside to rest for 5 minutes.
2. In a large bowl, add the beef, some of the salt/pepper, and the remaining ingredients for Salisbury Steak. Pour the panade on top (including any leftover milk). Gently mix until combined.
3. Using a large cookie scoop (3 Tablespoons), scoop enough meat mixture to create a 2” round ball. Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! Roll the meatballs into a round ball that holds its shape.
4. Place a single layer of meatballs at the bottom of your slow cooker. Add the sliced mushrooms and shallots. If your slow cooker doesn’t fit all the meatballs in a single layer, place the remaining meatballs on top.
5. Pour the stock over top, and place the lid on top. Set the slow cooker to low and cook for ~4-5 hours. The internal temperature of the meatballs should be 165°F. If you make larger meatballs or even regular-sized Salisbury steaks, these may take closer to 5 hours.

Make the Gravy

1. Once done, remove the meatballs gently from the slow cooker. If your slow cooker insert can be placed on the stovetop, move it there over medium heat. If it can’t, transfer the liquid from the slow cooker to a pot and add the gravy master. Bring this to a boil.
2. Once the mixture is boiling, slowly pour in the slurry while whisking constantly.
3. Cook for 5-6 minutes or until the mixture thickens and coats the back of a spoon. Once thickened, you pour the gravy over the meatballs or, if your pot is big enough, add the meatballs to it and remove from the heat.

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