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Slow Cooker Salisbury Steak Meatballs: Easy Comfort Food Delight

Slow cooker Salisbury steak meatballs in rich brown mushroom gravy served over creamy mashed potatoes
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Tender beef meatballs in rich savory mushroom gravy made effortlessly in your slow cooker. Perfect comfort food for busy weeknights with just 15 minutes prep.

Ingredients

Scale
  • 1 pound ground beef (90/10 or 93/7 lean)
  • 1 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup beef broth (low-sodium preferred)
  • 1 cup cream of mushroom soup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Fresh parsley for garnish (optional)
  • Sautéed mushrooms (optional)

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
  2. Form mixture into golf ball-sized meatballs (about 16-18 total). Wet hands to prevent sticking.
  3. Optional: Brown meatballs in skillet over medium-high heat for 2 minutes per side for enhanced flavor.
  4. In a bowl, whisk together beef broth, cream of mushroom soup, and soy sauce until smooth.
  5. Place meatballs in 4-6 quart slow cooker in single layer. Pour sauce mixture over meatballs, ensuring they’re covered.
  6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until meatballs reach 160°F internal temperature.
  7. In the last 30 minutes of cooking time, mix cornstarch with cold water to create slurry. Stir into sauce and cook final 30 minutes until gravy thickens.
  8. Serve meatballs over mashed potatoes, rice, or egg noodles with gravy. Garnish with fresh parsley if desired.

Notes

  • Use 90/10 or 93/7 lean ground beef for best flavor and texture. Ground turkey works too but add 1 tablespoon olive oil.
  • Don’t overmix meatball ingredients or they’ll be tough. Mix just until combined.
  • Browning meatballs before slow cooking is optional but adds deeper flavor.
  • Can freeze with gravy for up to 3 months. Thaw overnight before reheating.
  • Use a 4-6 quart slow cooker for best results.

Nutrition

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