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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs simmer in a rich mushroom gravy made with onion soup mix, so every bite stays juicy. Tender 1.5-inch meatballs cook hands-off, then the gravy thickens with a cornstarch slurry for a glossy finish over egg noodles.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 egg
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Mushroom Gravy
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 packet (1 oz) onion soup mix
  • 1 tbsp Worcestershire sauce
  • 2 cup cremini mushrooms, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Serving
  • 1 egg noodles or mashed potatoes for serving

Equipment

  • 1 slow cooker

Method
 

Make and shape the meatballs
  1. Combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper in a bowl and mix until just combined.
  2. Roll the mixture into 1.5-inch meatballs and place them in the slow cooker.
Build the mushroom gravy and cook
  1. Whisk together cream of mushroom soup, beef broth, onion soup mix, and 1 tablespoon Worcestershire sauce until smooth.
  2. Pour the sauce over the meatballs and add the sliced cremini mushrooms on top.
  3. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the meatballs are cooked through.
Thicken the gravy and serve
  1. Whisk cornstarch and cold water together, then stir the slurry into the gravy.
  2. Cook on HIGH for 15 minutes until thickened and bubbling at the edges.
  3. Serve the meatballs and mushroom gravy over egg noodles or mashed potatoes.

Notes

For best texture, mix the meatball mixture just until the dry ingredients are incorporated—overmixing can make them dense. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently until warmed through. Freezing is OK (up to 2 months), but thicken the gravy at serving time if it loosens after thawing. For a lighter option, use ground turkey in place of the beef and keep the same seasoning and gravy.