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Slow Cooker Salisbury Steak Meatballs

Slow cooker Salisbury steak meatballs cook in a savory mushroom and onion gravy until tender, then the gravy is thickened right in the slow cooker. Brown the meatballs first for extra flavor, and serve them with mashed potatoes or egg noodles.
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Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Make the meatballs
  • 1.5 lb ground beef 85% lean
  • 0.5 cup plain breadcrumbs
  • 0.25 cup milk
  • 1 egg large
  • 1 tsp Worcestershire sauce
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil
For the gravy
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion medium, thinly sliced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Make the meatballs
  1. Gently mix the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper just until combined.
  2. Shape the mixture into about 18 meatballs, each about 1 1/2 inches wide.
Brown the meatballs
  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Brown the meatballs in batches, turning to brown several sides, about 5 minutes per batch; transfer them to a plate without cooking them through.
Make the gravy and slow-cook
  1. Put the mushrooms, onion, and garlic in a 6-quart slow cooker.
  2. Whisk together the beef broth, Worcestershire sauce, ketchup, and Dijon mustard.
  3. Pour the broth mixture over the vegetables and nestle in the meatballs.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the meatballs reach 160°F in the center and the onion is tender.
Thicken the gravy
  1. Whisk the cornstarch and cold water in a small bowl until smooth.
  2. Gently stir the cornstarch mixture into the slow cooker.
  3. Cover and cook on HIGH for 15 to 20 minutes, until the gravy thickens.

Notes

For tender meatballs, mix the beef mixture only until combined. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a gluten-free version, use gluten-free breadcrumbs and check that the broth and Worcestershire sauce are gluten-free.