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Slow cooker filled with beef meatballs, sliced mushrooms, and onions in a thick brown gravy.
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Slow Cooker Salisbury Steak Meatballs

Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings: 6 servings
Calories: 385kcal

Ingredients

  • 2 lbs ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg , lightly beaten
  • 1/4 cup whole milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 medium yellow onion, thinly sliced
  • 8 ounces mushrooms , sliced
  • 2 cups beef broth
  • 1 packet (0.87 oz) brown gravy mix
  • 1 tablespoon ketchu p
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cornstarc h
  • 2 tablespoons cold water

Instructions

  • In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, salt, pepper, onion powder, and garlic powder.
  • Shape the meat mixture into approximately 24 meatballs, about 1.5 inches in diameter.
  • Optional: Sear meatballs in a skillet over medium-high heat until browned on all sides to improve texture and color.
  • Place the sliced onions and mushrooms in the bottom of a 6-quart slow cooker.
  • Arrange the meatballs over the vegetable layer.
  • In a separate bowl, whisk together the beef broth, brown gravy mix, ketchup, and Dijon mustard until smooth.
  • Pour the gravy mixture over the meatballs in the slow cooker.
  • Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until meatballs reach an internal temperature of 160°F.
  • During the last 30 minutes of cooking, whisk the cornstarch and cold water together to form a slurry.
  • Gently stir the slurry into the slow cooker liquid and continue cooking until the gravy has thickened.