Slow Cooker Salisbury Steak Meatballs

The first bite is glossy gravy, warm onions, and a tender beef meatball that melts in your mouth — Slow Cooker Salisbury Steak Meatballs deliver pure comfort. I developed this version over eight tests at home, dialing the seasoning and gravy thickness until it held up to reheating and freezing. This method turns ordinary meatballs into Salisbury-style patties in rich onion gravy without any frying or babysitting the stove. If you love easy meatball dinners, try a contrasting flavor like our slow-cooker teriyaki meatballs for a different weeknight vibe. Read on for exact measurements, timing, and pro tips so every batch comes out tender and saucy.

Why This Recipe Works

Low, even heat in the slow cooker gently cooks the meatballs so they stay moist and do not toughen.
A cornstarch slurry thickens the gravy without graininess, giving a restaurant-style sheen.
Using both Worcestershire sauce and Dijon adds depth and a slight tang that balances the beef.
Browning the onions first develops caramelized flavor; the slow cooker then amplifies it into the gravy.
Breadcrumbs plus an egg bind meatballs without making them dense — they stay tender as they cook.

Ingredients Breakdown

900 g (2 lb) ground beef (80/20): Fat keeps meatballs juicy. Leaner beef will be drier; add 60–90 g (1/4–1/3 cup) finely grated onion or 15 ml (1 tbsp) olive oil if using 93% lean.
90 g (3/4 cup) plain breadcrumbs: Absorbs juices and stabilizes texture. For gluten-free, use a 1:1 GF blend and reduce liquid slightly.
1 large egg (50 g): Binds the mixture. For egg-free, see substitutions below.
120 ml (1/2 cup) beef broth: Adds savory moisture inside meatballs and to the gravy. Use low-sodium to control salt.
1 medium yellow onion, sliced: Caramelizes into the gravy; yields sweetness and body.
30 ml (2 tbsp) Worcestershire sauce: Umami backbone. Do not omit.
15 ml (1 tbsp) Dijon mustard: Brightness and tang.
1 tsp (5 g) kosher salt (Diamond Crystal): If using Morton’s, use 3/4 tsp (4.5 g).
1/2 tsp (2 g) freshly ground black pepper.
45 g (3 tbsp) all-purpose flour or 30 g (3 tbsp) cornstarch for thickening the gravy: Use cornstarch for a gluten-free gravy (mix with cold water first).
480 ml (2 cups) beef broth for the gravy base: Use a good-quality stock or low-sodium broth for control.
30 ml (2 tbsp) tomato paste: Adds body and subtle acidity.
15 ml (1 tbsp) apple cider vinegar or red wine vinegar: Brightens the gravy.
30–45 ml (2–3 tbsp) neutral oil for browning onions (optional).

Essential Equipment

3.5–6 quart (3.3–5.7 L) slow cooker: Choose one that holds the meatballs in a single layer with a little room. If yours is smaller, cook in batches.
Large skillet (12-inch / 30 cm): For browning onions and searing optional meatballs. Searing adds flavor but is not mandatory.
Mixing bowl and a 1½-inch (3.8 cm) cookie scoop or spoon: For uniform meatballs.
Instant-read thermometer: Check internal temp of meatballs (target 74°C / 165°F).
Whisk and small bowl: For the cornstarch slurry.

If you do not have a skillet, caramelize onions directly in the slow cooker using the sauté setting or with 10–15 minutes in a 200°C (400°F) oven on a sheet pan until browned.

Step-by-Step Instructions

Makes 4 servings | Prep time: 20 minutes | Cook time: 4 hours on low or 2 hours on high | Inactive time: None | Servings: 4

Step 1: Brown the onions

Heat 15 ml (1 tbsp) oil in a 12-inch (30 cm) skillet over medium heat. Add 1 medium yellow onion, sliced, and cook until golden and fragrant, about 8–10 minutes, stirring every 2 minutes. Reduce heat if edges begin to burn; you want deep color, not char. Transfer onions to a plate.

Step 2: Mix the meatball base

In a large bowl combine 900 g (2 lb) ground beef, 90 g (3/4 cup) breadcrumbs, 1 large egg (50 g), 30 ml (2 tbsp) Worcestershire, 15 ml (1 tbsp) Dijon, 120 ml (1/2 cup) beef broth, 1 tsp (5 g) kosher salt, and 1/2 tsp (2 g) black pepper. Mix gently with your hands until just combined — do not overmix, or the meatballs will be dense. Form 12 meatballs about 55 g (2 oz) each using a scoop.

Step 3: (Optional) Sear the meatballs

If you want extra depth, brown meatballs in two batches over medium-high heat for 1–2 minutes per side until a dark crust forms; they will not be cooked through. Searing adds flavor but the slow cooker will finish them. Transfer seared or raw meatballs to the slow cooker.

Step 4: Make the gravy

In the same skillet, whisk 480 ml (2 cups) beef broth, 30 ml (2 tbsp) tomato paste, and the reserved browned onions until smooth; scrape brown bits from the pan. Add 15 ml (1 tbsp) vinegar. Pour the mixture over the meatballs in the slow cooker.

Step 5: Cook low and slow

Cover and cook on LOW for 4 hours or HIGH for 2 hours. The meatballs are done when the internal temperature reaches 74°C (165°F) and they are tender to the touch. Taste the gravy halfway through and adjust seasoning.

Step 6: Thicken the gravy

Remove 60–90 ml (1/4–1/3 cup) of hot gravy into a small bowl and whisk in 15 g (1 tbsp) cornstarch until smooth. Stir slurry back into the slow cooker, cover, and cook on HIGH for 10–15 minutes until glossy and thickened. If using flour, make a roux in the skillet with butter and add to the broth before adding to slow cooker.

Step 7: Finish and rest

Turn off the slow cooker and let the meatballs rest in the warm gravy 5–10 minutes before serving. This allows flavors to meld and the gravy to settle. Serve with mashed potatoes, egg noodles, or steamed vegetables.

Expert Tips & Pro Techniques

Prevent soggy meatballs: Squeeze excess liquid from grated onions with a paper towel before adding to the mix.
Common mistake — overmixing: Mix until ingredients are evenly distributed. If you overwork the meat, the texture becomes tough. Stop when no large streaks of egg or breadcrumbs remain.
Make-ahead: Form meatballs and freeze them raw on a parchment-lined tray for up to 3 months. When frozen, add 20–30 minutes to the cook time on HIGH.
Professional trick: Add 15–30 ml (1–2 tbsp) of cream or a knob of butter to the gravy at the end for silkiness and to tame acidity.
Reheat without drying: Warm meatballs in the slow cooker on LOW with a splash of additional broth for 30–45 minutes.
For uniform cooking, use a 1½-inch (3.8 cm) scoop so every meatball finishes at the same time.

Storage & Reheating

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: Freeze cooked meatballs and gravy in freezer-safe containers for up to 3 months. For raw frozen meatballs, see make-ahead tip above.
Thawing: Move frozen containers to the refrigerator overnight.
Reheating: Reheat in a 175°C (350°F) oven for 15–20 minutes covered, or in a slow cooker on LOW for 45–60 minutes. Avoid microwaving if you want to preserve texture; it can make the meat chewy.

Variations & Substitutions

Egg-free: Replace the egg with 60 g (1/4 cup) plain Greek yogurt or 1 tbsp ground flaxseed mixed with 45 ml (3 tbsp) water. Expect slightly denser meatballs.
Turkey or chicken: Use 900 g (2 lb) ground turkey with an extra 30–60 ml (2–4 tbsp) olive oil mixed in to compensate for lower fat. Cook time is the same but monitor doneness.
Gluten-free: Swap breadcrumbs for 90 g (3/4 cup) almond flour or a 1:1 GF breadcrumb mix. Use cornstarch as the gravy thickener.
Mushroom gravy: Add 225 g (8 oz) sliced mushrooms when browning onions and increase broth by 120 ml (1/2 cup). This intensifies umami and reduces the need for extra Worcestershire.
Spicy twist: Stir 5–10 ml (1–2 tsp) sriracha into the gravy for heat; adjust to taste. Everything else remains the same.

Serving Suggestions & Pairings

Classic: Serve over creamy mashed potatoes and garnish with chopped parsley.
Noodles: Spoon meatballs and gravy over buttered egg noodles for a cozy bowl — pair with green beans.
Bread: Offer crusty bread to soak up the gravy.
For a brunch twist: Reheat leftover meatballs and serve with soft scrambled eggs and biscuits; explore recipes like our indulgent slow-cooker breakfast for more ideas.
If you serve leftovers warmed gently, consider pairing with a bright salad or steamed broccoli.

Nutrition Information (per serving)
Serving size: 1/4 of recipe (about 3 meatballs with gravy) — Serves 4

Calories: 610 kcal
Total Fat: 40 g
Saturated Fat: 15 g
Cholesterol: 175 mg
Sodium: 820 mg
Total Carbohydrates: 16 g
Dietary Fiber: 1 g
Sugars: 4 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my meatballs turn out dry?
A: Dry meatballs usually result from overmixing or using very lean meat. Use 80/20 ground beef, mix gently, and stop when ingredients are just combined.

Q: Can I make this without eggs?
A: Yes. Replace 1 large egg with 60 g (1/4 cup) Greek yogurt or a flax egg (1 tbsp ground flax + 3 tbsp water). The texture may be slightly denser.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a larger slow cooker so the meatballs are in a single layer. Cook time is similar, but check the internal temperature — 74°C (165°F).

Q: Can I prepare this the night before?
A: Absolutely. Form meatballs and refrigerate in a single layer overnight. Add to the slow cooker in the morning and follow the cooking times. You can also cook fully and reheat gently.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat slowly to preserve texture and moisture.

Q: Can I use frozen meatballs?
A: Yes — frozen pre-made meatballs work. Add an extra 30–45 minutes on HIGH or 1–2 hours on LOW, and ensure the internal temperature reaches 74°C (165°F).

Q: How do I thicken the gravy if it stays thin?
A: Mix 15 g (1 tbsp) cornstarch with 30–45 ml (2–3 tbsp) cold water, then whisk into hot gravy and cook on HIGH for 10–15 minutes until thickened.

Conclusion

If you want more slow-cooker meatball ideas that are family-friendly and easy to prepare, check out this cozy take on Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs) for an alternative method. For a recipe with similar comfort-food vibes, see the classic Crockpot Salisbury Steak Meatballs | Belly Full to compare techniques and flavor tweaks.