Slow Cooker Salisbury Meatballs with Creamy Mashed Potatoes
Tender, savory meatballs simmered in a rich mushroom gravy, served over fluffy homemade mashed potatoes — this is classic comfort food at its best. It’s hearty, satisfying, and almost entirely hands-off thanks to the slow cooker.
What Is It?
Salisbury meatballs are seasoned beef meatballs slow-cooked in a savory brown gravy, traditionally served with mashed potatoes. The long cook time makes the meatballs incredibly tender and allows the sauce to develop deep, rich flavor.
Why You’ll Love This Recipe
- Set it and forget it — the slow cooker does the heavy lifting
- Affordable — a filling, home-cooked meal on a tight budget
- Pure comfort food — the meatball-and-mashed-potato combo is hard to beat
- Great for meal prep — reheats beautifully the next day
How to Make It
Prep time: 15 min | Cook time: 6 hours (low) or 3 hours (high) | Serves: 4
Ingredients
For the meatballs:
- 1 lb ground beef
- ¼ cup bread crumbs
- 1 small onion, finely chopped
- 1 egg
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
For the sauce:
- 2 cups beef broth
- 1 cup creamy mushroom soup
For the mashed potatoes:
- 4 large potatoes, peeled and diced
- ½ cup milk
- 2 tbsp butter
- Salt to taste
Instructions
- Make the meatballs by combining all meatball ingredients in a bowl. Mix until just combined — don’t overmix or they’ll turn tough. Roll into 1-inch balls.
- Place meatballs in the slow cooker in a single, even layer.
- Mix the sauce by whisking together beef broth and mushroom soup, then pour over the meatballs.
- Cook on low for 6 hours or high for 3 hours, until cooked through and tender.
- Boil the potatoes in salted water for 15–20 minutes until fork-tender, then drain.
- Mash with milk, butter, and salt until smooth and creamy.
- Serve meatballs and gravy over a generous scoop of mashed potatoes.
Pro Tips
- Optional browning — quickly searing the meatballs in a pan before slow cooking adds extra depth of flavor.
- Low and slow — the longer cook time on low yields noticeably more tender meatballs.
- Substitutions — ground turkey or chicken works well for a lighter version; any cream-based soup can replace mushroom soup.
Slow Cooker Salisbury Meatballs with Creamy Mashed Potatoes
A comforting dish featuring tender meatballs in rich gravy served over fluffy mashed potatoes, perfect for family gatherings.
Ingredients
Method
Preparation
- In a bowl, combine the ground beef, bread crumbs, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until fully combined, being careful not to overmix.
- Roll the meat mixture into approximately 1-inch meatballs and set aside on a plate.
Cooking the Meatballs
- Spray the bottom of your slow cooker with cooking spray or use a slow cooker liner. Place the meatballs in the slow cooker.
- In a separate bowl, mix together the beef broth and creamy mushroom soup. Pour this sauce over the meatballs.
- Cover and cook on low for about 6 hours, or on high for 3 hours, until the meatballs are cooked through and tender.
Making the Mashed Potatoes
- About 30 minutes before serving, place the potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Drain the potatoes, then return them to the pot. Add the milk, butter, and salt, mixing until smooth and creamy.
Serving
- Once the meatballs are done, serve them over a generous scoop of mashed potatoes, drizzling some of the gravy over the top.
Notes
For optimal flavor and tenderness, aim for the longer cooking time on low. Avoid skipping browning the meatballs for enhanced flavor.
