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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 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: 430
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
  • 0.25 tsp salt
  • 0.25 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
  • 1 mashed potatoes
  • 0.25 cup fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make and brown the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly combined, then roll into 1.5-inch balls for consistent cooking.
  2. Heat a skillet over medium-high heat, then brown the meatballs in batches and add them to the slow cooker (Crockpot) as you finish.
Slow cook the Salisbury-style gravy
  1. Add cremini mushrooms and thinly sliced onion to the slow cooker around the meatballs.
  2. Pour in beef broth, then stir in cream of mushroom soup, Worcestershire, and Dijon mustard until the gravy is combined and coats the meatballs.
  3. Cover and cook on Low for 5–6 hours, or High for 3 hours, until the meatballs are cooked through and tender.
Thicken and serve
  1. Stir together cornstarch and water to make a slurry.
  2. While still in the slow cooker, stir the cornstarch slurry into the gravy and cook on High for 20 minutes until thickened and glossy.
  3. Serve the Salisbury steak meatballs over mashed potatoes and top with fresh parsley.

Notes

For the most even texture, keep meatballs close to 1.5 inches and don’t overcrowd them when browning. Refrigerate leftovers in a sealed container up to 4 days; reheat in the microwave or on the stovetop with a splash of broth to loosen the gravy. Freezing is yes—freeze cooled meatballs and gravy up to 3 months, then thaw overnight and reheat until hot. Dietary swap: use gluten-free breadcrumbs to make the meatballs gluten-free (check soup labels too).