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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs are tender, 1.5-inch meatballs simmered in a rich mushroom gravy made with cream of mushroom soup and onion soup mix. They’re finished with a cornstarch slurry for a thick, glossy sauce that clings to 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: 650
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
  • 1 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 the meatballs
  1. Combine ground beef, breadcrumbs, egg, 1 teaspoon Worcestershire sauce, garlic powder, onion powder, salt, and black pepper in a bowl and mix until just combined (no overmixing).
  2. Roll the mixture into 1.5-inch meatballs and place them in the slow cooker with space between each one.
Cook with mushroom gravy
  1. Whisk cream of mushroom soup, beef broth, onion soup mix, and 1 tablespoon Worcestershire sauce until smooth.
  2. Pour the sauce over the meatballs, then 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 is bubbling around the edges (visual cue: sauce looks thick and hot throughout).
Thicken the gravy and serve
  1. Whisk cornstarch and cold water together until smooth with no lumps.
  2. Stir the slurry into the gravy and cook on high for 15 minutes until thickened (visual cue: gravy coats the back of a spoon).
  3. Serve the meatballs over egg noodles or mashed potatoes.

Notes

Pro tip: Don’t overmix the meatball mixture—stop as soon as the ingredients are combined so the meatballs stay tender in the slow cooker. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently until hot. Freezing is yes—freeze meatballs and gravy (without noodles) for up to 3 months, then thaw in the fridge and reheat. For a lower-sodium swap, use low-sodium onion soup mix and salt, and choose low-sodium cream of mushroom soup.