Coming home to the comforting aroma of slow cooker Salisbury meatballs after a long day feels like a small victory for any busy schedule. These tender meatballs, simmered in a savory gravy with onions and mushrooms, deliver that classic comfort food taste without hours of hands-on work. The slow cooker does most of the magic. It lets flavors meld into something rich and satisfying.
I appreciate how this recipe fits seamlessly into weeknight routines. It is ready after just a bit of prep in the morning. Leftovers reheat beautifully. They make lunch the next day a breeze. The whole family tends to rave about the juicy texture paired with simple sides. It is a reliable go-to that saves time while feeling indulgent.
Why We Love This Recipe
- Effortless Prep: Whip up slow cooker Salisbury meatballs in under 20 minutes before heading out the door.
- Family Favorite: The savory gravy and tender bites appeal to kids and adults alike for cozy dinners.
- Make-Ahead Magic: Set it and forget it in the slow cooker for stress-free meals any night.
- Versatile Comfort: Pairs perfectly with everyday staples like mashed potatoes for quick satisfaction.
Easy Slow Cooker Salisbury Meatballs
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 24 meatballs (serves 6)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
Tender ground beef meatballs in a rich, savory gravy with onions and mushrooms, slow-cooked for easy preparation.
Ingredients
- 1 tbsp butter, melted
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1 cup sliced onions
- 1 cup sliced mushrooms
- 1 cup beef broth
- 1 1/2 lbs ground beef
- 1/2 cup dry bread crumbs
- 1/4 cup milk
- 1 large egg
- 1 tsp steak seasoning (or grill seasoning)
- 1 tsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- First, lightly spray the inside of your 5 to 6-quart slow cooker with cooking spray.
- In the slow cooker insert, combine the melted butter, tomato paste, and salt. Add the sliced onions and mushrooms, tossing them gently to ensure they are well coated. Pour in the beef broth and stir.
- In a separate large bowl, combine the ground beef, bread crumbs, milk, egg, steak seasoning, and soy sauce. Mix these ingredients thoroughly but gently to avoid overworking the meat.
- Shape the meat mixture into approximately 24 meatballs, each about 1 1/2 inches in diameter. Carefully place these meatballs on top of the vegetable mixture in the slow cooker.
- Cover the slow cooker with its lid and cook on the LOW heat setting for 3 to 4 hours, or until the meatballs have reached an internal temperature of 165°F (74°C). Stir occasionally.
- Once the meatballs are cooked, prepare a slurry by whisking together the cornstarch and cold water in a small bowl until smooth.
- Stir this cornstarch slurry into the slow cooker, ensuring it’s well distributed throughout the sauce. Cover again and continue cooking on LOW for another 15-20 minutes, or until the gravy has visibly thickened.
- Serve your hearty Salisbury meatballs and gravy hot, perhaps over mashed potatoes or egg noodles.
Notes
- Use a 5 to 6-quart slow cooker for best results.
- Ensure meatballs reach 165°F internal temperature for safety.
- Serve over mashed potatoes or egg noodles for a complete meal.
Ingredients to make Slow Cooker Salisbury Meatballs
A handful of pantry staples and fresh veggies come together in this recipe to create a deeply flavorful gravy that clings to every meatball. Opting for quality ground beef and fresh mushrooms elevates the dish. It ensures a hearty, homemade taste that feels special yet simple.
- Butter – Adds a rich base to the sauce for smooth, melted goodness.
- Tomato paste – Provides a subtle tang and depth to the savory gravy.
- Salt – Enhances all the natural flavors without overpowering the dish.
- Sliced onions – Offer a sweet, caramelized note as they soften in the slow cooker.
- Sliced mushrooms – Bring an earthy umami that pairs perfectly with the beef.
- Beef broth – Forms the liquid base, infusing everything with robust, meaty essence.
- Ground beef – The star for juicy, tender meatballs; choose 80/20 for best flavor.
- Dry bread crumbs – Help bind the mixture for meatballs that hold shape nicely.
- Milk – Keeps the meatballs moist and tender during cooking.
- Large egg – Acts as a binder to ensure the meatballs stay intact.
- Steak seasoning – Boosts savory notes; substitute grill seasoning if needed.
- Soy sauce – Adds a touch of saltiness and depth to the meat mixture.
- Cornstarch – Thickens the gravy into a luscious consistency at the end.
- Cold water – Mixes with cornstarch for a smooth slurry without lumps.
How to Make Slow Cooker Salisbury Meatballs
Step 1: Prepare the Slow Cooker
Spray the inside of your 5 to 6-quart slow cooker lightly with cooking spray to prevent sticking. This simple step ensures easy cleanup. It keeps the flavors intact from the start.
Step 2: Build the Sauce Base
Combine the melted butter, tomato paste, and salt directly in the slow cooker insert. Then add the sliced onions and mushrooms. Toss them gently to coat evenly. Stir in the beef broth until everything is well mixed. This creates a flavorful foundation for the meatballs.
Step 3: Mix the Meatball Ingredients
In a large bowl, gently combine the ground beef, dry bread crumbs, milk, egg, steak seasoning, and soy sauce. Mix just until incorporated to avoid tough meatballs. Overworking the meat can make them dense. So keep it light and quick.
Step 4: Shape and Add Meatballs
Form the mixture into about 24 meatballs, each around 1 1/2 inches in diameter. Place them carefully on top of the vegetable mixture in the slow cooker. This layering allows the meatballs to cook evenly in the simmering sauce below.
Step 5: Slow Cook the Meatballs
Cover the slow cooker and set it to low for 3 to 4 hours. Stir occasionally until the meatballs reach an internal temperature of 165°F for safety. The low heat tenderizes the beef. Meanwhile, the veggies soften into the gravy.
Step 6: Thicken the Gravy
Whisk together the cornstarch and cold water to make a smooth slurry. Then stir it into the slow cooker and distribute evenly. Cover and cook on low for another 15 to 20 minutes. Do this until the gravy thickens visibly, ready for serving.
Pro Tips for Success
- Gentle Mixing: Combine meatball ingredients lightly to keep slow cooker Salisbury meatballs tender and juicy. This avoids a tough texture.
- Temperature Check: Use a meat thermometer to confirm 165°F internal temp for safe, fully cooked results every time.
- Stir Sparingly: Give the slow cooker a gentle stir now and then. This ensures even cooking without breaking apart the meatballs.
- Slurry Smoothness: Whisk cornstarch and water thoroughly before adding. This prevents lumps in the final gravy.
How to Serve Slow Cooker Salisbury Meatballs
Garnishes
I like to sprinkle fresh chopped parsley over the top. It adds a pop of green color and herbal brightness that cuts through the richness. A light dusting of grated Parmesan adds a nutty sharpness. Meanwhile, thin onion slices bring a crisp contrast to the tender meatballs.
Side Dishes
Pair these with creamy mashed potatoes to soak up the savory gravy. This creates a comforting plate. Steamed green beans offer a fresh, snappy balance. Buttered egg noodles provide an easy, classic base that the whole family enjoys.
Creative Ways to Present
Spoon the slow cooker Salisbury meatballs into individual bowls. Ladle the gravy generously for a cozy, rustic feel. Layer them over wide pasta ribbons for an Italian-inspired twist. Or nestle into soft dinner rolls for hearty sliders at a casual gathering.
Make Ahead and Storage
Storing Leftovers
I store any extra slow cooker Salisbury meatballs in an airtight container in the fridge. They keep well for up to three days. This makes it simple to portion out for quick lunches without losing flavor.
Freezing
For longer storage, cool the meatballs completely before transferring to freezer-safe bags. Flatten them for easy stacking. They freeze nicely for up to two months. This is perfect for busy weeks ahead.
Reheating
Reheat portions in the microwave on medium power. Cover with a damp paper towel to retain moisture and prevent drying. For oven reheating, warm at 350°F for 10-15 minutes in a covered dish. Stir halfway for even heat.
