Slow Cooker Salisbury Steak Meatballs are a timeless classic with a modern twist. These delicious morsels bathed in a delectable, thick sauce will take you right into your grandmother’s dining room.

I remember my grandmother fondly preparing these meatballs on special occasions in the past. It was agonizing to wait in the kitchen because the aroma was so rich and tempting.

But the payoff was pure magic: delicate and tasty meatballs coated in a gravy that felt like a warm hug for our taste senses. Every bite was more than simply food; it was a memory, a shared experience, a distillation of family warmth and love.

Before we get started on the recipe, here’s some trivia: Have you ever wondered where the name ‘Salisbury steak’ came from? Dr. James H. Salisbury, a 19th-century American physician, is credited with the idea. Dr. Salisbury advocated for a meat-rich diet, and he recommended these minced beef patties that bear his name. While modern recipes may differ, the spirit of his idea remains.

Salisbury Steak Meatballs in the Slow Cooker

Ingredients:

Ingredients:

Frozen meatballs (around 25 oz. or similar)

2 tbsp. Worcestershire sauce

2 cups finely sliced mushrooms

1.5 cups water

a half teaspoon onion powder

a half teaspoon garlic powder

1.74 ounces brown gravy mix (about 2 packets)

Instructions:

Place the frozen meatballs in the slow cooker and top with the cut mushrooms.

In a mixing bowl, combine the Worcestershire sauce, onion powder, garlic powder, gravy mix, and water until well combined.

Drizzle this liquid gold over the meatballs and mushrooms, coating them thoroughly.

Seal your slow cooker and put it to low for 4-6 hours or high for 2-3 hours to do its magic. The meatballs should be well-cooked and the flavors should be well-combined.

After that, give it a moderate swirl, tasting and adjusting seasoning as needed.

To serve, spoon these delectable meatballs over egg noodles, fluffy rice, or velvety mashed potatoes.