Slow Cooker Salisbury Steak Meatballs and Noodles.

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Slow Cooker Salisbury Steak Meatballs and Noodles.

🕒 Recipe Overview

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 6–8 hours (Low)

  • Servings: 6 people

🛒 Ingredients

The Meatballs

  • Ground Beef: 2 lbs (85/15 or 90/10 lean ratio works best)

  • Breadcrumbs: ½ cup (Italian seasoned or Panko)

  • Egg: 1 large, beaten

  • Milk: ¼ cup

  • Seasonings: 1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ½ tsp black pepper

  • Worcestershire Sauce: 1 tbsp

The Gravy & Base

  • Condensed French Onion Soup: 1 can (10.5 oz)

  • Condensed Cream of Mushroom Soup: 1 can (10.5 oz)

  • Beef Broth: 1 cup

  • Brown Gravy Mix: 1 packet (standard .87 oz)

  • Mushrooms: 8 oz sliced fresh cremini or white mushrooms

  • Yellow Onion: 1 small, thinly sliced

The Noodles

  • Egg Noodles: 12–16 oz package, cooked according to package directions.

  • Fresh Parsley: For garnish.

🥣 Instructions

  1. Form the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, seasonings, and Worcestershire sauce. Mix until just combined (don’t overwork the meat!). Roll into 1.5-inch balls.

  2. Sear (Optional but Recommended): For better texture and flavor, quickly brown the meatballs in a skillet over medium-high heat for 2 minutes per side. They don’t need to be cooked through.

  3. Layer the Slow Cooker: Place the sliced onions and mushrooms at the bottom of the slow cooker. Arrange the meatballs on top.

  4. Mix the Sauce: In a separate bowl, whisk together the French onion soup, cream of mushroom soup, beef broth, and brown gravy mix. Pour this mixture over the meatballs.

  5. Slow Cook: Cover and cook on Low for 6–8 hours or High for 4 hours.

  6. Serve: Cook the egg noodles separately just before serving. Spoon the meatballs and plenty of gravy over the noodles. Garnish with parsley.

💡 Notes & Tips

  • The “No-Sear” Shortcut: If you’re in a rush, you can put the raw meatballs directly into the slow cooker. Just be aware the texture will be softer, and the gravy may be slightly greasier.

  • Frozen Meatballs: You can substitute a bag of frozen homestyle meatballs. If using frozen, reduce the salt in the recipe as they are pre-seasoned.

  • Thickening the Gravy: If you prefer a thicker sauce, whisk 2 tbsp of cornstarch with 2 tbsp of cold water at the end of the cooking time. Stir it into the slow cooker and cook on high for 15 more minutes.

🥗 Nutritional Info (Per Serving)

Approximate values based on 6 servings.

Nutrient Amount
Calories 580 kcal
Protein 38g
Carbohydrates 42g
Total Fat 28g
Sodium 1,250mg

✨ Benefits of This Dish

  • Budget-Friendly: Uses pantry staples and affordable cuts of meat.

  • Meal Prep King: The flavors actually deepen overnight, making leftovers even better the next day.

  • One-Pot Simplicity: Aside from boiling the noodles, the slow cooker does all the heavy lifting, keeping your kitchen cool and clean.

❓ Common Questions (Q&A)

Q: Can I use ground turkey instead of beef?

A: Absolutely. Use ground turkey or chicken, but I recommend adding an extra teaspoon of beef bouillon to the sauce to keep that “Salisbury” flavor profile.

Q: How do I store leftovers?

A: Keep them in an airtight container in the fridge for up to 4 days. If possible, store the noodles and meatballs separately so the noodles don’t soak up all the gravy.

Q: Can I freeze this?

A: Yes! The meatballs and gravy freeze beautifully for up to 3 months. I recommend freezing the sauce/meatballs and making fresh noodles when you’re ready to eat.

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