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Slow Cooker Salisbury Steak Meatballs

Slow cooker Salisbury steak meatballs cook over sliced onions and mushrooms in a savory beef gravy. Browned first in a skillet, the meatballs finish tender in the slow cooker, and a cornstarch slurry thickens the gravy at the end.
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Prep Time 25 minutes
Cook Time 5 hours 27 minutes
Total Time 5 hours 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

Make the meatballs
  1. In a large bowl, mix the ground beef, breadcrumbs, egg, milk, garlic powder, salt, and pepper until just combined.
  2. Shape the mixture into about 24 meatballs, each about 1 1/2 inches wide.
  3. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  4. Brown the meatballs in batches, turning them gently, for 5 to 7 minutes total; they do not need to cook through.
Make the gravy
  1. Scatter the onion and mushrooms in a 6-quart slow cooker.
  2. Arrange the browned meatballs on top.
  3. Whisk the beef broth, ketchup, Worcestershire sauce, and mustard together.
  4. Pour the broth mixture over the meatballs.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the meatballs reach 160°F in the center.
  6. Whisk the cornstarch and cold water in a small bowl until smooth.
  7. Stir the mixture into the gravy.
  8. Cover and cook on HIGH for 15 to 20 minutes, until thickened.

Notes

For tender meatballs, mix the beef mixture only until just combined. Refrigerate leftovers for 3 to 4 days; freeze yes. For a gluten-free version, use gluten-free breadcrumbs and check that the broth and Worcestershire sauce are gluten-free.