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Slow Cooker Salisbury Steak Meatballs

Slow cooker Salisbury steak meatballs simmer low-and-slow in a rich mushroom-onion gravy for tender, juicy 1.5-inch meatballs. Serve them over mashed potatoes with thickened sauce and a sprinkle of parsley.
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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
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 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
  • 2 tbsp fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

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. Use your hands to keep the mixture cohesive and free of dry pockets.
  2. Roll the mixture into 1.5-inch balls and set them on a plate. Keep them uniform so they cook evenly in the slow cooker.
  3. Heat a skillet over medium-high heat and brown the meatballs in batches, turning so they get color on multiple sides. Brown for about 3–5 minutes total per batch until lightly seared.
  4. Transfer the browned meatballs to the slow cooker. Arrange them in an even layer so they cook through evenly.
Cook the Salisbury steak gravy
  1. Add sliced cremini mushrooms and thinly sliced onion to the slow cooker around the meatballs. Stir gently so the vegetables are coated in the meat drippings.
  2. Pour in beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard. Stir around the meatballs until the gravy looks combined and glossy.
  3. Cover and cook on Low for 5–6 hours, or cook on High for about 3 hours. Cook until the meatballs are tender and the gravy is bubbling softly.
Thicken and serve
  1. Whisk cornstarch with water to make a slurry, then stir it into the gravy. Make sure it’s lump-free before adding.
  2. Cook on High for 20 minutes until the gravy thickens noticeably. Stop when it coats the back of a spoon.
  3. Serve the meatballs over mashed potatoes and spoon the mushroom-onion gravy on top. Sprinkle fresh parsley over the finished dish right before serving.

Notes

For best texture, brown the meatballs in batches so they sear instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in the microwave or on the stovetop. Freezing is yes—freeze meatballs and gravy (without fresh parsley) for up to 3 months, then thaw overnight and reheat until hot. For a lighter option, use reduced-sodium beef broth and choose a reduced-sodium cream of mushroom soup if available.