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!
- 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
Instructions
Make the Meatballs
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Once the mixture is boiling, slowly pour in the slurry while whisking constantly.
- 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.