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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs with tender 1.5-inch beef meatballs in a rich mushroom-onion gravy. Cook low for 5–6 hours, then thicken with a cornstarch slurry for a spoon-coating sauce.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt to taste
  • 0.5 pepper to taste
Gravy
  • 16 oz cremini mushrooms sliced
  • 1 onion thinly sliced
  • 2 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch
  • 2 tbsp water
Serving
  • 1 mashed potatoes for serving
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly combined. Roll into 1.5-inch balls and set aside.
  2. Heat a cast iron skillet over medium-high heat until hot. Brown the meatballs on all sides, then transfer them to a slow cooker (Crockpot).
Slow cook with Salisbury gravy
  1. Add sliced cremini mushrooms and thinly sliced onion to the slow cooker around the meatballs. Pour in beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard, then stir gently to coat.
  2. Cover and cook on Low for 5–6 hours, or cook on High for about 3 hours, until the meatballs are cooked through and tender.
Thicken and serve
  1. In a small bowl, stir cornstarch with water to make a slurry. Add the slurry to the slow cooker and stir.
  2. Cook on High for 20 minutes, stirring once, until the gravy is thickened and glossy.
  3. Serve the meatballs and mushroom-onion gravy over mashed potatoes, then sprinkle with fresh parsley.

Notes

Pro tip: Browning the meatballs before slow cooking adds deeper flavor and helps the meatballs stay tender. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze up to 3 months, thaw overnight, then reheat and add a splash of broth if the gravy thickens. For a lighter swap, use low-sodium beef broth and a reduced-sodium cream of mushroom soup.