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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs with tender 1.5-inch beef meatballs in a rich mushroom-onion gravy. Cook low and slow for a hearty, spoon-tender texture, then thicken the gravy until silky 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: 640
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef Use lean or 80/20 for best moisture.
  • 0.3333 cup breadcrumbs Plain breadcrumbs work well.
  • 1 egg
  • 2 tbsp Worcestershire Use Worcestershire sauce.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt Add to taste.
  • 0.25 pepper Add to taste.
For gravy
  • 16 oz cremini mushrooms Slice thin for quick softening in the slow cooker.
  • 1 onion Thinly slice.
  • 2 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup Undiluted.
  • 2 tbsp Worcestershire For extra savory depth.
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch For thickening.
  • 2 tbsp water To make the slurry.
To serve
  • 1 mashed potatoes For serving base.
  • 1 fresh parsley Chopped, for garnish.

Equipment

  • 1 slow cooker
  • 1 skillet

Method
 

Make the meatballs
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until just combined.
  2. Roll the mixture into 1.5-inch meatballs and set aside while you prepare the skillet.
Brown and start slow cooking
  1. Heat a skillet over medium-high heat and brown the meatballs in batches, turning until browned on the outside.
  2. Transfer browned meatballs to the slow cooker.
  3. Add cremini mushrooms, onion, beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard, then stir to coat the meatballs.
Cook
  1. Cook on Low for 5-6 hours until the meatballs are tender and the gravy is hot and bubbling at the edges.
Thicken the gravy
  1. In a small cup, stir cornstarch and water into a smooth slurry.
  2. With the slow cooker on High, pour in the slurry and cook for 20 minutes, stirring once, until thickened and glossy.
Serve
  1. Spoon the Salisbury steak meatballs and gravy over mashed potatoes and top with fresh parsley.

Notes

Pro tip: brown the meatballs first for deeper flavor and to help them hold shape in the slow cooker. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot. Freezing: yes—freeze meatballs and gravy (without mashed potatoes) for up to 3 months, then thaw and reheat. Dietary swap: use turkey instead of beef (aim for similar fat level) for a lighter version; bake/brown as directed before slow cooking.