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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 with a cornstarch slurry for a thick, spoon-coating sauce 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: 520
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef
  • 0.3333333333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp Salt
  • 0.5 tsp 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
  • 6 servings mashed potatoes
  • 2 tbsp fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make and brown the meatballs
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper, then mix until evenly combined. Roll into 1.5-inch meatballs.
  2. Heat a skillet over medium-high heat and brown the meatballs in batches, turning so they color on the outside. Transfer the browned meatballs to the slow cooker.
Slow cook the Salisbury steak gravy
  1. Add sliced cremini mushrooms and thinly sliced onion to the slow cooker around the meatballs. Scatter them so they sit in the base of the pot for even gravy flavor.
  2. Pour in beef broth and add cream of mushroom soup, Worcestershire, and Dijon mustard. Stir gently to coat the meatballs and distribute the mushrooms and onion.
  3. Cover and cook on Low for 5-6 hours or High for about 3 hours, until the meatballs are cooked through and tender. Avoid lifting the lid during cooking.
Thicken and serve
  1. In a small cup, stir cornstarch and water into a slurry, then pour it into the gravy while stirring. Turn the slow cooker to High and cook for 20 minutes until thickened.
  2. Serve the slow cooker Salisbury steak meatballs over mashed potatoes and spoon over the mushroom gravy. Finish with fresh parsley scattered on top.

Notes

For best browning, don’t crowd the skillet—brown in batches so the meatballs develop color before they go into the slow cooker. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently until hot. Freezing is yes: freeze cooled leftovers up to 2 months, then thaw in the refrigerator and reheat. For a lower-carb swap, use cauliflower mash instead of traditional mashed potatoes while keeping the meatballs and gravy the same.