Growing up, my mama made Crockpot Salisbury Meatballs at least once a week, and to this day, I still keep them in my dinner rotation because they’re just that good. This easy recipe features tender, homemade meatballs simmered low and slow in a rich, savory gravy—just like Mama used to make, but with a simple, hands-off twist. It’s a great recipe for busy weeknights when you need something hearty on the table without much fuss.
Why You’ll Love Slow Cooker Meatballs
- Easy Dinner: This is a slow cooker recipe that requires minimal prep, making it perfect for busy weeknights.
- Savory & Comforting: The meatball mixture includes lean ground beef and common pantry staples to create tender, juicy meatballs.
- Family Favorites: The whole family will love the rich, savory flavors of Salisbury steak in meatball form.
- Versatile Dish: Serve these cooked meatballs over mashed potatoes, egg noodles, or rice for a complete meal.
Simple Ingredients
- Lean Ground Beef
- Panko Bread Crumbs
- Worcestershire Sauce
- Dijon Mustard
- Egg
- Onion Powder
- Garlic Powder
- Salt & Black Pepper
- Au Jus Gravy Mix
- Water
- Cream of Mushroom Soup
- Yellow Onion
- Baby Bella Mushrooms
How To Make Salisbury Crock Pot Meatballs
In a large bowl, toss in the ground beef, egg, Dijon mustard, Worcestershire sauce, breadcrumbs, and your seasonings. Gently fold everything together until it’s nicely combined. Then, pinch off a bit of the meat mixture and roll it into meatballs about 1 ½ inches in size.
In a separate bowl, whisk together the cold water and gravy mix, then pour it right into the crockpot. Stir in a can of soup, and add the diced mushrooms and onions.
Nestle those meatballs into the mixture, cover, and let it cook. Set it on low for 5-6 hours (for best flavor) or high for 3-4 hours. When it’s done, serve it up and enjoy!
Tip and Tricks for Easy Crockpot Meatballs
- Don’t Overmix: Overworking the meatball mixture can result in dense meatballs. So, be sure to combine the ingredients just enough to hold together.
- Browning For Flavor: If you have the extra time, browning the meatballs before you throw them in the crockpot adds a rich, deep flavor that makes them even more delicious.
- Sauce Consistency: If the sauce is too thick, you can thin it with a little bit of cold water until it reaches your desired consistency.
- Lean Ground Beef: Use ground beef that only has a little bit of fat because whatever fat is in the meat will rise to the top of the crockpot when cooking.
- Fresh Meatballs: Homemade meatballs are crucial to making this flavorful main dish.
How To Store Leftovers
- Refrigerate: After cooling to room temperature, store leftover meatballs in an airtight container in the fridge for up to 4 days.
- Freezer: If you want to freeze them, place the cooled meatballs and sauce in a freezer-safe bag or container. They are good up to 3 months.
- Reheating: To reheat, thaw in the fridge overnight and warm up in the microwave or on the stovetop.
FAQ
- What sides go best with Salisbury meatballs? Mashed potatoes and egg noodles are great sides that soak up the savory sauce, making this dish even more comforting.
- Can I make this with turkey meatballs? Absolutely! Turkey meatballs are a lighter option and can be used in place of beef for a healthier alternative.
- How do I prevent my meatballs from falling apart? Make sure you include the egg and breadcrumbs, which act as binders to hold the meatball mixture together.
- Can I use frozen meatballs? For this recipe, I wouldn’t recommend using frozen meatballs, as they just won’t have the same rich, flavorful taste you get from making them homemade.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Alice Springs Chicken & Potatoes
Ingredients
- 1 pound Lean Ground Beef
- ½ cup Panko Bread Crumbs
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 Egg
- 1 teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- Salt & Black Pepper to taste
- 2 packets Au Jus Gravy Mix
- 2 cups water
- 1 can Cream of Mushroom Soup
- ½ Yellow Onion sliced
- 1 cup Baby Bella Mushrooms sliced
Instructions
- In a mixing bowl add the ground beef, egg, Dijon mustard, Worcestershire sauce, bread crumbs, and seasonings. Fold together until ingredients are well combined and then pinch off small amount of beef and roll to form the meatballs. (Meatballs should be 1 ½ inch in size)
- Wisk water and gravy mix together and pour into crockpot. Add can of soup and stir together. Add in diced mushrooms and onions then place the meatballs in the mixture. Cover and cook on low for 5-6 hours or high for 3-4 hours. Serve & enjoy!
0 Comments