If you’re looking for a cozy, hearty dinner that’s a total family favorite, these Crockpot Salisbury Steak Meatballs are where it’s at! Tender, flavorful meatballs simmered in a rich, savory gravy—perfect over mashed potatoes or buttered egg noodles. Plus, the crockpot does all the hard work for you, so you can set it and forget it. My kids go crazy for this one, and I love how easy it is to throw together! Let’s get cooking.
What You’ll Need
For the Meatballs:
- Ground beef – 1 lb (80/20 works great)
- Ground pork – ½ lb
- Breadcrumbs – ½ cup
- Milk – ¼ cup
- Egg – 1 large
- Worcestershire sauce – 2 tsp
- Onion powder – 1 tsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
For the Gravy:
- Beef broth – 2 cups
- Cream of mushroom soup – 1 can (10.5 oz)
- Worcestershire sauce – 2 tbsp
- Onion powder – 1 tsp
- Cornstarch – 2 tbsp
- Water – 2 tbsp
Tools:
- Mixing bowl
- Measuring cups and spoons
- Crockpot
Pro Tips
- Don’t skip browning: Quickly searing the meatballs before adding them to the crockpot adds flavor and helps them hold their shape.
- Double the batch: These meatballs freeze really well, so make extras and save yourself time on another busy night.
- Gravy consistency: If the gravy feels too thick, just add a splash of beef broth to thin it out. If it’s too thin, mix a little extra cornstarch and water.
- Kid-friendly shortcut: If your kids don’t like mushrooms, swap the cream of mushroom soup for cream of chicken or cream of onion.
Substitutions and Variations
- Ground turkey or chicken instead of beef and pork for a leaner option.
- Gluten-free breadcrumbs for a GF version.
- Add sliced mushrooms to the gravy for extra texture.
- Use sweet onion instead of onion powder for a more intense flavor.
Make Ahead Tips
- Make the meatballs the night before and store them in the fridge. Then just pop them into the crockpot in the morning.
Instructions
1. Mix the Meatballs
Combine the ground beef, ground pork, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper in a large bowl. Mix until just combined, then form into 1 ½-inch meatballs.
2. Brown the Meatballs
Heat a skillet over medium-high heat and brown the meatballs on all sides (no need to cook them through).
3. Make the Gravy
In a small bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, and onion powder until smooth.
4. Cook in the Crockpot
Place the browned meatballs into the crockpot and pour the gravy over the top. Cook on low for 6-7 hours or high for 3-4 hours.
5. Thicken the Gravy
About 30 minutes before serving, mix the cornstarch and water in a small bowl. Stir it into the crockpot to thicken the gravy.
6. Serve and Enjoy!
Serve the meatballs over mashed potatoes or noodles, garnish with parsley, and dig in!
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months—just thaw and reheat on the stovetop or microwave.
Let’s Make It!
I can’t wait for you to try this recipe. It’s so comforting and perfect for busy weeknights or Sunday dinners. When you make it, let me know how it turned out in the comments! Did your family love it as much as mine does? 😊
