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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury steak meatballs with tender 1.5-inch meatballs simmered in a rich mushroom gravy. Cook low for 4–5 hours, then thicken the sauce with a cornstarch slurry for a glossy finish over egg noodles or mashed potatoes.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

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 & Assembly
  • 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
  • 1 Egg noodles or mashed potatoes for serving

Equipment

  • 1 slow cooker

Method
 

Make 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 (no overmixing).
  2. Roll the mixture into 1.5-inch meatballs and place them in the slow cooker.
Cook in 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 and add the sliced cremini mushrooms on top.
  3. Cook on low for 4–5 hours (or high for 2–3 hours) until the meatballs are cooked through.
Thicken and serve
  1. Whisk cornstarch with cold water, stir it into the gravy, and cook on high for 15 minutes until thickened.
  2. Serve the meatballs and gravy over egg noodles or mashed potatoes.

Notes

For the most tender meatballs, mix only until the ingredients come together, then roll firmly but gently. Store leftovers in an airtight container in the refrigerator up to 4 days and reheat in the microwave or on the stovetop; freeze meatballs and gravy up to 2 months (thaw overnight in the fridge, then rewarm and stir well to restore thickness). For a lighter option, use low-sodium Worcestershire sauce and reduced-sodium cream of mushroom soup to cut sodium without changing the method.