Crockpot Meatballs and Rice

This recipe for Crockpot Salisbury Steak Meatballs delivers all the nostalgic, savory flavor of the classic dish with the incredible ease of a slow cooker. Juicy, homemade meatballs are simmered for hours in a rich, savory mushroom and onion gravy until they are unbelievably tender. It’s the ultimate “set it and forget it” comfort food meal that will have the whole house smelling amazing.

Perfect for a busy day, this recipe requires minimal active prep time. Simply sear the meatballs, create a quick gravy base, and let the slow cooker work its magic. Served over creamy mashed potatoes or egg noodles, it’s a hearty, satisfying, and family-pleasing dinner.

this recipe

Why You’ll Love This Recipe

• Slow Cooker Simplicity: A true “dump and go” style meal that cooks itself while you’re busy.
• Ultimate Comfort Food: All the beloved, hearty flavors of Salisbury steak in a modern, easy format.
• Incredibly Tender Meatballs: Slow cooking makes the meatballs fall-apart tender and incredibly flavorful.
• Rich, Savory Gravy: The gravy develops a deep, savory flavor from simmering with the meatballs for hours.

Ingredients

For the Meatballs:

• 2 lbs Ground Beef (80/20 lean)
• 1 cup Panko Breadcrumbs
• 1/2 cup Milk
• 2 large Eggs, lightly beaten
• 1/2 Yellow Onion, finely grated
• 2 cloves Garlic, minced
• 2 tablespoons Ketchup
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Olive Oil, for searing

For the Mushroom Gravy:

• 8 oz Cremini Mushrooms, sliced
• 1 Yellow Onion, sliced
• 4 tablespoons Unsalted Butter
• 1/4 cup All-Purpose Flour
• 4 cups Beef Broth
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Dijon Mustard

Step-by-Step Instructions

1. Make the Meatballs: In a large bowl, combine the breadcrumbs and milk; let soak for 5 minutes. Add the ground beef, eggs, grated onion, garlic, ketchup, 1 tablespoon of Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined. Roll into 1.5-inch meatballs.
2. Sear the Meatballs (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. Place the seared meatballs in the bottom of your slow cooker.
3. Start the Gravy: In the same skillet, melt the butter over medium heat. Add the sliced onion and mushrooms and cook until softened and browned, about 8-10 minutes. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
4. Assemble in Crockpot: Slowly whisk the beef broth into the skillet, scraping up any browned bits. Stir in the 2 tablespoons of Worcestershire sauce and the Dijon mustard. Pour this gravy mixture over the meatballs in the slow cooker.
5. Slow Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the meatballs are cooked through and tender.
6. Serve: Gently stir the meatballs and gravy. Serve hot over mashed potatoes or egg noodles, spooning plenty of extra gravy over the top.

Tips & Variations

• Pro Tip: Searing the meatballs before adding them to the slow cooker is not strictly necessary, but it creates a deep, caramelized flavor and helps them hold their shape beautifully.
• No-Sear Method: If you’re short on time, you can skip the searing. Simply place the raw meatballs in the slow cooker, then sauté the onions and mushrooms and build the gravy as directed to pour over the top.
• Creamy Gravy: For a richer finish, stir in 1/4 cup of heavy cream or sour cream during the last 15 minutes of cooking.
• Add Herbs: A teaspoon of dried thyme or a few fresh thyme sprigs added to the gravy will enhance the flavor.

Frequently Asked Questions (FAQ)

• Can I use frozen meatballs?
  • Yes, you can use pre-cooked frozen meatballs for a shortcut. Skip the searing and add them directly to the slow cooker. You may need to add an extra hour to the cooking time.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors are even better the next day.
• Can I prepare this as a freezer meal?
  • Yes. Place the raw, uncooked meatballs in a large freezer bag. Prepare the gravy, let it cool, and pour it into the bag with the meatballs. Freeze flat. To cook, thaw overnight in the refrigerator and cook as directed.

Serving Suggestions

• The classic pairing for Salisbury steak is a bed of creamy mashed potatoes to soak up all the delicious gravy. It’s also fantastic with egg noodles or rice. Serve with a side of steamed green beans or roasted broccoli to complete the meal.

Abby

Meatballs and Rice

Juicy venison or beef meatballs baked together with tender, seasoned rice, bell peppers, and onions for a nourishing, filling dinner the family will crave. Finished with parsley and feta, this hearty meal is comfort food at its best.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American

Calories: 506

Ingredients Equipment Method Notes

Ingredients

  

• 1⅓ cups long grain rice, uncooked
• 1½ cups beef stock, heated
• 1¼ cups water, heated
• 1 bell pepper, diced
• ¼ cup yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 Tbsp butter
• ¼ tsp salt
• ½ tsp black pepper
• 1 Tbsp parsley, chopped, for garnish
• 2 Tbsp oil, for frying
• 1 lb ground venison or beef
• ¼ cup yellow onion, finely chopped (for meatballs)
• ½ tsp garlic powder
• ½ tsp cinnamon
• ½ tsp sea salt
• ½ tsp paprika
• 1 tsp dried thyme
• 2 Tbsp Worcestershire sauce
• ¼ cup breadcrumbs
• 1 egg
• ¼-⅓ cup feta, crumbled well (plus extra for garnish if desired)

Equipment

• Skillet or heavy-bottomed pan
• 12×8 inch baking dish
• Mixing bowl
• colander

Method

 

1. Preheat oven to 350ºF. Rinse the uncooked rice well in a colander to prevent it from becoming sticky. Heat the broth and water in a saucepan.
2. Add diced bell pepper, onion, and minced garlic to a 12×8 inch baking dish. Stir in butter, salt, pepper, rinsed rice, and the heated broth mixture until the butter melts. Cover with foil and bake for 30 minutes.
3. Meanwhile, prepare the meatballs. In a large bowl, mix ground meat, chopped onion, garlic powder, cinnamon, salt, paprika, thyme, Worcestershire sauce, breadcrumbs, egg, and crumbled feta. Form into 1–1.5 inch balls.
4. Heat oil in a skillet over medium heat. Brown the meatballs on all sides, about 4 minutes total. Transfer to a plate.
5. Remove the rice from the oven, uncover, and nestle browned meatballs into the rice. Add up to 1/3 cup extra water if needed. Return to the oven and bake uncovered for 10–20 minutes, until rice is al dente and meatballs are cooked through.
6. Garnish with parsley and extra feta before serving.

Notes

Any ground meat will work—venison, beef, chicken, or turkey. Use any broth you prefer. If you don’t like cinnamon, skip it. You may need to add 1/4 cup more water during cooking if the rice hasn’t softened. Garnish with extra feta for a tangy finish.