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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs simmer in a rich, brown mushroom gravy with sliced cremini mushrooms. Tender 1.5-inch meatballs cook low and slow, then the sauce is thickened with a quick cornstarch slurry for a glossy coating.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 egg
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Mushroom gravy
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 packet (1 oz) onion soup mix
  • 1 tbsp Worcestershire sauce
  • 2 cup cremini mushrooms, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water
For serving
  • 1 Egg noodles or mashed potatoes for serving

Equipment

  • 1 slow cooker

Method
 

Make and form the meatballs
  1. In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper, then mix until just combined and no dry spots remain (no overmixing).
  2. Roll the mixture into 1.5-inch meatballs and set them in the slow cooker, leaving space between them so sauce can circulate.
Build the mushroom gravy
  1. Whisk together cream of mushroom soup, beef broth, onion soup mix, and 1 tablespoon Worcestershire sauce until smooth.
  2. Pour the sauce over the meatballs, then add sliced cremini mushrooms on top so they sit partially in the gravy.
Slow cook and thicken
  1. Cook on low for 4–5 hours (or high for 2–3 hours) until the meatballs are cooked through and the gravy is bubbling around the edges.
  2. Whisk cornstarch and cold water together, stir into the gravy, then cook on high for 15 minutes until thickened and glossy.
Serve
  1. Serve the meatballs and mushroom gravy over egg noodles or mashed potatoes.

Notes

For the most tender meatballs, mix only until the ingredients come together, then roll quickly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in the microwave or in the slow cooker on low until hot. Freezing: yes—freeze meatballs and gravy (omit or avoid reheating with a fresh slurry) for up to 2 months, then thaw overnight in the fridge and reheat. Dietary swap: use gluten-free breadcrumbs if you need gluten-free meatballs.