This quick slow-cooker take on classic Salisbury steak turns into tender meatballs braised in a savory mushroom gravy. It’s the kind of comforting, hands-off dinner that works for busy weeknights or casual family Sundays — and it reheats beautifully for lunches. If you already lean on slow-cooker dinners for busy evenings, you might enjoy this twist as much as recipes like slow-cooker chicken breasts with gravy for easy, no-fuss comfort food.
Why you’ll love this dish
This version of Salisbury steak delivers the same beefy, mushroom-saucy satisfaction as the classic but in bite-sized, easy-to-serve meatballs. It’s fast to assemble, stretches well for a crowd, and works with pantry staples — breadcrumbs, canned soup or a simple cornstarch slurry, and a carton of beef broth.
“Perfect for hectic nights: flavorful gravy, soft meatballs, minimal hands-on time — a family favorite.”
Reasons to reach for this recipe:
- Time-saving: everything cooks in the slow cooker with only a short prep.
- Budget-friendly: makes 4–6 servings from 1½ pounds of beef.
- Kid- and crowd-friendly: small meatballs are easy to eat and plate.
- Flexible: brown first for more flavor or skip searing to save time.
The cooking process explained
You’ll mix the meatball ingredients, form even meatballs, and optionally brown them for color. Sautéing the mushrooms and onions first concentrates flavor and lets you deglaze the pan to capture fond. Everything goes into the slow cooker with broth and the mushroom base (either canned cream of mushroom or a cornstarch-thickened mix). Cook low and slow until tender, then finish with a cornstarch slurry if you want a glossy, thicker gravy. Total slow-cooker time is 1.5–4 hours depending on heat setting and whether you sear first.
What you’ll need
- 1½ lb ground beef (80/20 recommended for moisture and flavor)
- ½ cup breadcrumbs (panko or regular) — or gluten-free breadcrumbs / almond flour as a GF option
- 1 large egg
- ¼ cup finely chopped onion (plus extra if sautéing mushrooms)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp kosher salt
- ½ tsp black pepper
- 8 oz mushrooms, sliced (button or cremini)
- 2 cups beef broth (low-sodium preferred)
- 1 can condensed cream of mushroom soup OR use 2 tbsp cornstarch mixed with extra broth to taste
- 2 tbsp tomato paste or ketchup
- 1 tbsp soy sauce or extra Worcestershire (optional, for depth)
- 2 tbsp butter or oil (for browning/sautéing, optional)
- 2 tbsp cornstarch mixed with 3 tbsp cold water (if thickening at the end)
Notes: If you prefer lower-fat meat, increase breadcrumbs slightly to keep the meatballs tender. Using cream of mushroom soup gives an easy, rich gravy; the cornstarch route yields a cleaner-tasting sauce and is better if you don’t keep canned soup.
Step-by-step instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, ¼ cup onion, garlic, Worcestershire, Dijon (if using), salt, and pepper. Mix gently until just combined — overworking makes dense meatballs.
- Form 16–20 even meatballs (about 1¼–1½ inches each). Wet hands slightly to prevent sticking.
- (Optional) Heat 1–2 tbsp butter or oil in a skillet over medium-high. Brown meatballs a few minutes per side; you don’t need to cook through — this step adds color and flavor. Transfer to the slow cooker.
- In the same skillet, add sliced mushrooms and an extra tablespoon of butter or oil if needed. Sauté until mushrooms and any remaining onion are softened and browned, about 5–7 minutes. Deglaze the pan with a splash of beef broth, scraping up browned bits. Transfer mushrooms and liquid to the slow cooker.
- In a mixing bowl, whisk together 2 cups beef broth, condensed cream of mushroom soup (or combine 2 tbsp cornstarch with a little broth if using the slurry method), tomato paste or ketchup, and soy sauce/Worcestershire. Pour this mixture over the meatballs and mushrooms in the slow cooker. Stir gently to distribute.
- Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until meatballs are cooked through and very tender. Internal temperature for ground beef should reach 160°F.
- If the sauce is thin at the end, stir in the 2 tbsp cornstarch mixed with 3 tbsp cold water and cook uncovered on HIGH for 10–15 minutes until thickened. Taste and adjust seasoning with salt and pepper.
- Serve immediately over mashed potatoes, egg noodles, or rice.
Best ways to enjoy it
Serve these Salisbury steak meatballs piled over buttery mashed potatoes and spoon the mushroom gravy generously on top. Egg noodles tossed with a little butter and parsley are a classic pairing that lets the sauce soak in. For a lighter meal, mound the meatballs over creamy polenta or cauliflower mash. For a full slow-cooker comfort menu, pair with other set-and-forget mains like slow-cooker garlic butter chicken & veggies for variety.
Garnish ideas:
- Chopped parsley or chives for color
- A drizzle of Dijon for tang
- Pickled red onions for brightness on the side
Storage and reheating tips
- Refrigerator: Cool to room temperature, store in an airtight container for up to 3–4 days.
- Freezer: Freeze meatballs and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stovetop over low heat, stirring occasionally; add a splash of broth if the sauce has thickened too much. Microwave in 30–60 second bursts, stirring between intervals, until heated through.
- Food safety: Ground beef should be cooked to 160°F. Don’t leave slow-cooker contents in the temperature danger zone (>2 hours at 40–140°F); refrigerate leftovers promptly.
Pro chef tips
- Don’t overwork the meat: mix until just combined for tender meatballs.
- Even sizing matters: use a small cookie scoop for uniform meatballs and even cooking.
- Browning is optional but worthwhile: searing creates fond that deepens the gravy’s flavor. If you skip it, add an extra 5–10 minutes to the slow-cooker time on HIGH for browning flavor.
- Mushroom choice: cremini have a richer flavor; white buttons are milder. Larger mushrooms can be quartered instead of sliced.
- Thickening: the final cornstarch slurry gives the best glossy finish. If using flour, make a roux in a pan first to avoid lumps.
- Adjust salt last: reduced-sodium broth and soy/Worcestershire levels vary — taste before adding more salt.
Creative twists
- Low-carb swap: replace breadcrumbs with almond flour and serve over mashed cauliflower.
- Italian twist: add 1 tsp dried oregano and switch mushroom soup for marinara to make meatballs with a tomato sauce.
- Turkey version: use ground turkey plus extra breadcrumbs or a spoon of mayo for moisture.
- Creamy bacon: stir in crisped, crumbled bacon and a splash of heavy cream at the end for a decadent finish.
- Vegetarian option: use plant-based ground “beef” and a vegetable broth base, adjusting cook time per package directions.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes (mixing, forming, optional browning). Slow-cooker time is 1.5–2 hours on HIGH or 3–4 hours on LOW, so plan accordingly.
Q: Can I skip browning the meatballs?
A: Yes. Browning adds color and flavor but is optional. If skipped, the meatballs will still be tender and flavorful from the gravy.
Q: Is this recipe gluten-free?
A: Not as written if you use regular breadcrumbs or condensed soup with gluten. Use gluten-free breadcrumbs or almond flour and confirm your cream of mushroom soup is GF (or use a cornstarch slurry) to make it gluten-free.
Q: Can I double the recipe for a crowd?
A: Yes — use a larger slow cooker and increase broth slightly if needed. Avoid crowding so meatballs can heat evenly.
Q: What’s the best way to thicken the gravy without canned soup?
A: Use a cornstarch slurry: 2 tbsp cornstarch mixed with 3–4 tbsp cold water, stirred into the simmering sauce and cooked until glossy. Alternatively, make a quick roux in a skillet with equal parts butter and flour, then whisk into the sauce.
Q: How long will leftovers last?
A: Store in the refrigerator up to 3–4 days, or freeze for up to 3 months.
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