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Slow Cooker Salisbury Steak Meatballs

Slow cooker Salisbury steak meatballs simmer in a rich mushroom gravy for tender, juicy 1.5-inch meatballs. Cook low for hours, then thicken the gravy with a quick cornstarch slurry for a glossy finish over egg noodles.
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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: 520
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
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 packet (1 oz) onion soup mix
  • 2 tbsp Worcestershire sauce 1 tablespoon is for the sauce; remaining 1 tablespoon is optional for serving richness if needed.
  • 2 cups cremini mushrooms, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water
For serving
  • 1 egg noodles or mashed potatoes Choose egg noodles or mashed potatoes for serving.

Equipment

  • 1 Dutch oven

Method
 

Make the meatballs
  1. Combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper in a bowl and mix until just combined, stopping as soon as the mixture holds together.
  2. Roll the mixture into 1.5-inch meatballs and place them in the slow cooker in an even layer so they cook consistently.
Add gravy and cook
  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 scatter 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 and the gravy looks bubbly around the edges.
Thicken and serve
  1. Whisk cornstarch and cold water together until no lumps remain, then stir into the gravy.
  2. Cook on high for 15 minutes, until the gravy thickens to a glossy, spoon-coating consistency.
  3. Serve the meatballs and mushroom gravy over egg noodles or mashed potatoes.

Notes

For best texture, mix the meatball mixture only until combined—overmixing can make them dense. Refrigerate leftovers in a covered container up to 3 days; reheat in a covered pot or microwave with a splash of broth to loosen the gravy. Freezing: yes, freeze meatballs and gravy (hold noodles separately) up to 2 months. For a lighter option, use low-sodium onion soup mix and low-fat cream of mushroom soup to reduce salt without changing the method.