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Slow Cooker Salisbury Steak Meatballs

Slow cooker Salisbury steak meatballs with tender, 1.5-inch beef meatballs simmered in a rich mushroom-onion gravy. Finished by thickening the gravy with a cornstarch slurry for a classic, spoon-coating texture 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: 450
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
  • salt and pepper season to taste
Gravy
  • 16 oz cremini mushrooms sliced
  • 1 onion thinly sliced
  • 2 cup beef broth
  • 10.5 oz cream of mushroom soup 1 can
  • 2 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch
  • 2 tbsp water
To serve
  • 1 mashed potatoes
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the meatballs
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper until evenly combined. Roll the mixture into 1.5-inch balls, keeping them uniform for even cooking.
Brown and slow-cook
  1. Heat a cast iron skillet over medium-high heat, then brown the meatballs in batches. Transfer the browned meatballs to a slow cooker (Crockpot) after each batch.
  2. Add cremini mushrooms and onion to the Crockpot, then pour in beef broth. Stir in cream of mushroom soup, Worcestershire, and Dijon mustard, nudging the meatballs to coat.
  3. Cook on Low for 5-6 hours or High for 3 hours, until the meatballs are fully cooked and tender. Do not remove the lid during cooking.
Thicken the gravy and serve
  1. Stir cornstarch and water together to make a slurry, then add it to the gravy. Cook on High for 20 minutes, stirring once, until the gravy thickens to a spoon-coating consistency.
  2. Serve the Salisbury steak meatballs over mashed potatoes and spoon gravy on top. Sprinkle with fresh parsley for a fresh finish.

Notes

Pro tip: brown the meatballs well before slow-cooking to deepen flavor in the gravy. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave. Freezing: yes—freeze meatballs and gravy (without fresh parsley) for up to 3 months and thaw overnight in the fridge. Dietary swap: use low-sodium beef broth and Worcestershire when you want a lower-sodium version.