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Slow Cooker Salisbury Meatballs

Easy Slow Cooker Salisbury Meatballs for Comfort Food Lovers

Slow Cooker Salisbury Meatballs offer a comforting, effortless family meal with rich flavors and minimal prep.
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 meatballs
Course: Dinner
Cuisine: American
Calories: 250

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef 80/20 blend recommended
  • 1 pound Ground Pork Can substitute with all beef
  • 1 cup Breadcrumbs Plain or Italian seasoned
  • 1 medium Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 Large Egg Can use a flax egg for vegan option
  • ½ cup Milk Substitute with non-dairy milk if needed
  • 2 tablespoons Worcestershire Sauce Soy sauce as gluten-free alternative
  • 1 tablespoon Dijon Mustard Can replace with yellow mustard
  • 1 teaspoon Dried Thyme Fresh thyme can be used
  • 1 teaspoon Dried Rosemary Replace with Italian seasoning if desired
  • to taste Salt
  • to taste Black Pepper
For the Gravy
  • 1 tablespoon Olive Oil Can use any cooking oil
  • 2 tablespoons Butter Substitute with margarine or vegan alternative
  • 2 tablespoons All-Purpose Flour Use cornstarch for gluten-free
  • 2 cups Beef Broth Vegetable broth for a lighter flavor
  • 1 cup Mushrooms Sliced, optional
  • 1 medium Onion Sliced
  • ½ cup Heavy Cream Optional for a richer gravy
  • to taste Fresh Parsley For garnish

Equipment

  • Slow Cooker
  • skillet
  • Mixing Bowl

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, finely chopped onion, minced garlic, egg, milk, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, salt, and pepper. Mix gently until just combined.
  2. Using your hands, roll the meat mixture into 1.5 to 2-inch meatballs.
  3. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on all sides for about 5-7 minutes.
  4. In the same skillet, melt two tablespoons of butter. Add sliced mushrooms and medium onion, cooking until softened, about 4-5 minutes. Stir in minced garlic, dried thyme, and dried rosemary.
  5. Sprinkle two tablespoons of all-purpose flour over the softened vegetables. Cook for 1-2 minutes, stirring continuously to form a roux.
  6. Slowly whisk in 2 cups of beef broth, stirring until the mixture is smooth and begins to thicken slightly. Add remaining Worcestershire sauce, Dijon mustard, and season with salt and pepper.
  7. Pour the gravy into your slow cooker, then gently place the browned meatballs into the gravy.
  8. 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 tender.
  9. In the last 30 minutes of cooking, stir in ½ cup of heavy cream if desired.
  10. Serve the meatballs over fluffy mashed potatoes, rice, or noodles, garnished with fresh parsley if desired.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Ensure meatballs are mostly submerged in gravy for even cooking. For a thicker gravy, add more flour or cornstarch at the end.

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