Go Back
Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs

Unlock the secret to effortless comfort food with this Slow Cooker Salisbury Steak Meatballs recipe, a guaranteed hit for busy families. This dish transforms simple ingredients into a deeply flavorful, savory meal that practically cooks itself, making it the ultimate weeknight dinner solution.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Hours on Low 8 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 or 85/15 recommended for best flavor and texture
  • 1/2 cup breadcrumbs plain or Italian seasoned
  • 1/4 cup milk any kind
  • 1 large egg lightly beaten
  • 1/4 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for searing, optional but recommended
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 cup fresh parsley chopped, for garnish, optional
  • Cooked egg noodles, mashed potatoes, or rice for serving

Equipment

  • Slow Cooker
  • Large bowl
  • Medium Bowl
  • Skillet

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, chopped onion, minced garlic, salt, and pepper. Gently mix the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
    1.5 lbs ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1/4 cup onion, 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Roll the beef mixture into uniform balls, about 1.5 to 2 inches in diameter. You should get approximately 18-24 meatballs, depending on size.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Sear them for about 2-3 minutes per side, until nicely browned. This step adds an extra layer of flavor and helps the meatballs hold their shape during the slow cooking process. If skipping this step, simply place the raw meatballs directly into the slow cooker.
    1 tablespoon olive oil
  4. In a medium bowl, whisk together the condensed cream of mushroom soup, condensed beef broth, Worcestershire sauce, and Dijon mustard until smooth.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard
  5. If you seared the meatballs, place the browned meatballs into the bottom of your slow cooker. If you skipped searing, add the raw meatballs to the slow cooker. Pour the prepared sauce evenly over the meatballs, ensuring they are mostly covered.
  6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through and the sauce is hot and bubbly.
  7. Taste the sauce and adjust seasoning if necessary. Spoon the Slow Cooker Salisbury Steak Meatballs and sauce over your favorite accompaniment, such as fluffy mashed potatoes, tender egg noodles, or steamed rice. Garnish with fresh parsley, if desired.
    1/4 cup fresh parsley, Cooked egg noodles, mashed potatoes, or rice

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.