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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs with tender, browned beef meatballs simmered in a rich mushroom-onion gravy. The gravy thickens with a cornstarch slurry for a silky finish over mashed potatoes.
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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
  

For meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp Salt and pepper
For gravy
  • 16 oz cremini mushrooms
  • 1 onion
  • 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
For serving
  • 1 Mashed potatoes for serving
  • 1 tbsp fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Make and shape the meatballs
  1. In a bowl, mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper until evenly combined. The mixture should hold together when pressed.
  2. Roll the mixture into 1.5-inch balls. Arrange the meatballs so they cook evenly when browned.
Brown and start the slow cooker
  1. Brown the meatballs in a skillet over medium-high heat until well browned on the outside. Transfer browned meatballs to a slow cooker (Crockpot).
  2. Add cremini mushrooms and onion to the slow cooker. Stir around the meatballs so the mushrooms and onion are distributed.
  3. Pour in beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard. Stir to combine, then ensure the meatballs are surrounded by gravy.
Cook and thicken the gravy
  1. Cook on Low for 5-6 hours. The meatballs should be fully cooked and the gravy should be bubbling gently.
  2. For an alternate schedule, cook on High for 3 hours. The meatballs should be tender and the gravy should be actively simmering.
  3. Stir cornstarch with water to make a slurry, then stir the slurry into the gravy. Mix until no lumps remain.
  4. Cook on High for 20 minutes until thickened. The gravy should coat the back of a spoon and look glossy.
Serve
  1. Serve the Salisbury steak meatballs over mashed potatoes. Spoon gravy and mushrooms over the top.
  2. Scatter fresh parsley over the finished dish. Serve hot.

Notes

Pro tip: browning the meatballs first builds deeper flavor in the gravy, even though they finish in the slow cooker. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze cooked meatballs and gravy up to 2 months, then thaw and reheat until hot and thick. For a lighter swap, use reduced-sodium beef broth and choose a reduced-sodium cream of mushroom soup.