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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs with tender 1.5-inch beef meatballs and a rich mushroom-onion gravy. Cook low for 5–6 hours, then thicken with a quick cornstarch slurry for a silky finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper
For 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
To serve
  • 1 mashed potatoes
  • 2 tbsp fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Make and shape meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper until evenly combined, then roll into 1.5-inch balls.
  2. Brown the meatballs in a skillet to set the outside, then transfer them to the Crockpot.
Slow-cook the Salisbury gravy and meatballs
  1. Add mushrooms, onion, beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard to the Crockpot, stirring around the meatballs so they’re surrounded.
  2. Cook on Low 5-6 hours (or High 3 hours) until the meatballs are cooked through and the gravy is bubbling at the edges.
Thicken the gravy and serve
  1. Stir cornstarch and water together to make a slurry, then mix it into the gravy.
  2. Cook on High for 20 minutes, stirring once or twice, until thickened and glossy.
  3. Serve the meatballs and mushroom gravy over mashed potatoes and scatter fresh parsley on top.

Notes

For best texture, brown the meatballs before they go into the slow cooker so the gravy clings to the surface. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is okay for up to 2 months (thicken again with a quick warm-up if needed). For a lower-sodium option, use reduced-sodium Worcestershire and beef broth and choose a reduced-sodium cream of mushroom soup.