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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. Made by browning the meatballs, then simmering on Low for 5–6 hours until fully cooked.
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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
  • 0.25 tsp salt and 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
  • 0.5 mashed potatoes for serving
  • 0.25 fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make and form the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper until evenly combined. Roll into 1.5-inch balls and set aside.
Brown and slow-cook
  1. Heat a cast iron skillet over medium-high heat and brown the meatballs. Transfer the browned meatballs to the slow cooker (Crockpot).
  2. Add cremini mushrooms, onion, beef broth, cream of mushroom soup, Worcestershire, and Dijon mustard to the slow cooker and stir around the meatballs. Arrange meatballs so they sit in the gravy.
  3. Cook on Low for 5-6 hours, until the meatballs are fully cooked and tender, or on High for 3 hours. Do not remove the lid during cooking.
Thicken gravy and serve
  1. Stir cornstarch and water together to form a slurry, then pour it into the gravy. Cook on High for 20 minutes, until thickened and glossy.
  2. Serve the Salisbury steak meatballs over mashed potatoes and spoon gravy on top. Scatter fresh parsley over the finished dish.

Notes

For best texture, brown the meatballs in batches so the skillet stays hot and they develop color before slow cooking. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a covered pan or microwave. Freezing works well for the meatballs and gravy (freeze up to 3 months) but keep mashed potatoes separate for best texture. For a gluten-free option, use gluten-free breadcrumbs; ensure Worcestershire is gluten-free if needed.