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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs with tender 1.5-inch beef balls in a rich mushroom-onion gravy. Cook low and hands-off for 5–6 hours, then thicken the sauce 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: 420
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef Use 80/20 for best tenderness.
  • 0.33 cup breadcrumbs Plain or seasoned both work.
  • 1 egg Helps bind the meatballs.
  • 2 tbsp Worcestershire Adds savory depth.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt Add to taste.
  • 0.25 tsp pepper Add to taste.
For gravy
  • 16 oz cremini mushrooms Slice before adding to the crockpot.
  • 1 onion Thinly slice so it melts into the gravy.
  • 2 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch For slurry with water.
  • 2 tbsp water For slurry with cornstarch.
For serving
  • 1 mashed potatoes Serve hot under the meatballs and gravy.
  • 0.5 cup fresh parsley Optional but recommended for color.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make 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.
  2. Roll the mixture into 1.5-inch balls and set them aside while you prepare the skillet.
Brown and start the slow cook
  1. Heat a cast iron skillet over medium-high heat and brown the meatballs, turning so the outside is well browned.
  2. Transfer the browned meatballs to a Dutch oven slow cooker insert, spacing them so they sit in a single layer when possible.
  3. Add cremini mushrooms, onion, beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard, then stir gently to coat the meatballs and distribute the mushrooms and onions.
Slow cook
  1. Cover and cook on Low for 5–6 hours (or High for about 3 hours) until the meatballs are cooked through and tender.
Thicken the gravy
  1. In a small bowl, stir cornstarch and water into a smooth slurry, then pour it into the gravy while stirring.
  2. Switch to High and cook for 20 minutes, stirring once or twice, until the gravy is thick enough to coat the back of a spoon.
Serve
  1. Serve the meatballs and mushroom gravy over mashed potatoes and scatter fresh parsley on top.

Notes

Pro tip: Brown the meatballs before slow cooking to deepen flavor and help the gravy cling to the meat. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until hot. Freezing is yes—freeze meatballs and gravy for up to 2 months and thaw in the fridge before reheating. For a lighter swap, use reduced-sodium beef broth and a reduced-sodium cream of mushroom soup.