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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs with savory gravy made from cream of mushroom soup, beef broth, and onion soup mix. Tender 1.5-inch meatballs cook until cooked through, then the gravy is thickened with a cornstarch slurry for a rich, spoon-coating texture.
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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
  • 2 cup cremini mushrooms, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water
serving
  • 1 egg noodles or mashed potatoes for serving

Equipment

  • 1 slow cooker

Method
 

Make and shape the meatballs
  1. In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper and mix until just combined.
  2. Roll the mixture into 1.5-inch meatballs and place them in the slow cooker.
Mix the 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 in the slow cooker.
  3. Add the sliced cremini mushrooms on top.
  4. Cook on low for 4–5 hours, or on high for 2–3 hours, until the meatballs are cooked through.
Thicken and serve
  1. Whisk cornstarch and cold water together, then stir the slurry into the gravy.
  2. Cook on high for 15 minutes until thickened.
  3. Serve the meatballs and gravy over egg noodles or mashed potatoes.

Notes

For best browning-free flavor, keep the meatballs tightly packed in the slow cooker so the gravy surrounds them. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes—freeze meatballs with gravy for up to 2 months, then thaw overnight in the fridge and reheat thoroughly. For a gluten-free swap, use gluten-free breadcrumbs and gluten-free onion soup mix.