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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs cook low-and-slow into tender, bite-size meatballs in a rich mushroom-onion gravy. Brown first for better color, then simmer in the crockpot until the sauce turns glossy.
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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: 560
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
  • 0.25 tsp 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
To serve
  • 1 mashed potatoes
  • 2 tbsp fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the meatballs
  1. In a bowl, mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly combined. Stop mixing when the mixture looks uniform with no dry breadcrumb pockets.
  2. Form the mixture into 1.5-inch meatballs. Place them on a tray as you work so they brown evenly.
Brown and start the slow cooker
  1. Heat a cast iron skillet over medium-high heat and brown the meatballs in batches, about 2-3 minutes per side, until well colored. Transfer the browned meatballs to the slow cooker (Crockpot) as you go.
  2. Add cremini mushrooms and onion around the meatballs in the slow cooker. Scatter them so they cook into the gravy instead of settling at the bottom.
  3. Pour in beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard, then stir gently around the meatballs. Keep the meatballs mostly in one layer so they heat through evenly.
Cook low and thicken gravy
  1. Cook on Low for 5-6 hours, or on High for 3 hours, until the meatballs are cooked through and the sauce is bubbling. Do not open the lid during cooking to avoid heat loss.
  2. In a small bowl, stir cornstarch with water to make a slurry. You should see a smooth, pourable mixture with no lumps.
  3. Stir the cornstarch slurry into the gravy and cook on High for 20 minutes until thickened. Look for a glossy gravy that coats the back of a spoon.
Serve
  1. Serve the Salisbury steak meatballs over mashed potatoes with parsley sprinkled on top. Add extra gravy from the slow cooker so every bite is sauced.

Notes

For the richest gravy, brown the meatballs until they’re deeply browned—this adds flavor and color to the final sauce. Refrigerate leftovers in an airtight container up to 3-4 days; freeze up to 2-3 months, thaw overnight in the fridge, then reheat until hot. For a lighter option, use low-sodium beef broth and a low-fat cream of mushroom soup if available.