I cook this dish most weeks when I want a simple hot meal that feeds the family. I like that it uses things I already have and that it fits the slow cooker so I can do other tasks. Salisbury Meatballs fit right into my routine and warm the kitchen without fuss.

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I learned the balance of meat and crumbs by making it many times. I use the slow cooker for steady heat. The gravy keeps the meatballs moist. It makes a full meal with mashed potatoes or rice.

This dish is a home-style meatball cooked slow with a mushroom gravy. It tastes savory, mild, and a bit creamy from the soup. People often make it for a weeknight dinner or a weekend meal that needs little hands-on time. It works well for family dinners, casual guests, or when you want leftovers that reheat well. For a different sauce idea, try a similar holiday-style meatball recipe like the cranberry option you can find here: holiday cranberry meatballs.

Why make this recipe

This meal saves time and effort. You mix the meatballs, place them in the cooker, and walk away. The slow cooking makes the meat soft without much skill. The gravy uses a canned soup so it is quick and consistent. It is flexible: you can change spices or use frozen meatballs if you are short on time. The dish gives good leftovers and works for packed lunches. If you want a lighter meat option later, see a turkey-based version here: turkey meatballs with lemon and herb rice.

How to make this recipe

You form simple meatballs from beef, breadcrumbs, egg, and seasonings. Then you place them in a slow cooker. You mix the gravy from soup, broth, and Worcestershire and pour it over the meatballs. The cooker cooks them slowly so they stay tender and pick up the gravy flavor. Expect low hands-on time and a pot full of gravy at the end. You will check only to serve or to adjust seasoning before serving.

Ingredients

1 lb ground beef — gives the base flavor and fat.

1/2 cup breadcrumbs — helps bind and keep the meatballs soft.

1/4 cup onion, finely chopped — adds moisture and mild onion flavor.

1 egg — binds the meat so balls hold shape.

1 tsp garlic powder — gives steady garlic flavor without chopping.

1 tsp salt and 1/2 tsp pepper — basic seasoning for balance.

1 can (10.5 oz) cream of mushroom soup — makes the gravy creamy and easy.

1 cup beef broth — thins the soup to a pourable gravy and adds beef taste.

1 tsp Worcestershire sauce — adds depth and a slight tang.

These items work together to keep the meatballs moist and to build a simple gravy that needs no extra steps.

Directions

In a large bowl, combine ground beef, breadcrumbs, onion, egg, garlic powder, salt, and pepper. Mix until well combined and form into meatballs. Note: Mix only until combined. Overworking makes dense meatballs.
Place the meatballs in the slow cooker. Note: Space them slightly so the gravy can flow around each ball.
In a separate bowl, mix together the cream of mushroom soup, beef broth, and Worcestershire sauce. Pour the mixture over the meatballs in the slow cooker. Note: Stir the gravy mix smooth so there are no lumps before pouring.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Note: Cook longer on low for softer meat and richer flavor.
Serve the meatballs with the gravy over mashed potatoes or rice. Note: Spoon gravy over the plate so each bite stays moist. This method makes steady, even cooking and a thick, spoonable sauce. Salisbury Meatballs cook gently and stay tender.

How to serve this recipe

Serve the meatballs over mashed potatoes, rice, or egg noodles. Add a green side like steamed broccoli or a simple salad to balance the plate. For a quick weeknight meal, scoop the meatballs and gravy over instant mashed potatoes or warmed rice. If you have guests, place the slow cooker on the table for self-serve. For a lighter plate, serve a few meatballs with steamed vegetables and a small scoop of rice. You can also pair the meal with a tangy side like tzatziki if you want a fresh contrast: try a yogurt-based sauce idea.

How to store this recipe

Cool the meatballs and gravy to room temperature before storing. In the fridge, keep them in an airtight container for up to 3-4 days. For longer storage, freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring to warm the gravy evenly. If the gravy thickens after chilling, add a splash of broth or water when reheating.

Tips to make this recipe

Use a light touch when mixing the meat to keep the meatballs tender. If the mix feels dry, add a little milk or extra egg. Brown the meatballs in a skillet first if you want a firmer crust, but it is not required. Keep the slow cooker lid closed while cooking; lifting slows the cooking time. Taste the gravy near the end and add a pinch more salt or Worcestershire if needed. For softer, more classic texture, choose a medium-fat ground beef. You can call the final result Salisbury Meatballs or just “meatballs and gravy” at the table.

Variation

Swap ground beef for ground turkey or a mix of beef and pork for a different flavor. Use cream of celery or cream of chicken soup if you do not like mushroom. Add sliced mushrooms and a splash of soy sauce for more depth. If you prefer a thicker gravy, mix a teaspoon of cornstarch with cold water and stir into the hot gravy to thicken. If variations seem limited, it is because the slow cooker and canned soup set a simple base; small swaps give most of the change you need.

FAQs

Q: Can I use frozen meatballs? A: Yes. Add them to the slow cooker and increase time by about 1 hour on low.

Q: Do I need to brown the meatballs first? A: No, but browning adds color and a bit more flavor.

Q: Can I make the gravy thicker? A: Yes, stir in a cornstarch slurry and cook a few minutes.

Q: How do I keep meatballs from falling apart? A: Use breadcrumbs and egg, and mix gently.

Conclusion

This slow-cooked meal is easy and reliable for weeknight dinners. It needs little prep and makes warm leftovers that reheat well. Use the simple gravy and serve it over mashed potatoes or rice for a quick, filling plate. For a frozen-meatball slow cooker method that follows a similar path, see Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs), and for another mushroom-gravy take with extra detail, read Salisbury steak meatballs with mushroom gravy – RecipeTin Eats.