Slow Cooker Salisbury Steak Meatballs in Mushroom Gravy Recipe

Introduction

Salisbury Steak Meatballs combine the hearty flavor of classic Salisbury steak with the convenience of ready-made meatballs. This slow cooker recipe delivers tender meatballs smothered in a rich, savory mushroom gravy—perfect comfort food for any night of the week.

Ingredients

• 1 bag frozen beef meatballs (your favorite brand or homemade)
• 1 large yellow onion, peeled and thinly sliced
• 1 can condensed beef mushroom soup
• 1 packet onion mushroom soup mix (or regular onion soup mix if unavailable)
• 1 cup beef broth
• 2 tablespoons A1 steak sauce
• 1 tablespoon cornstarch

Instructions

1. Step 1: Place the frozen meatballs and sliced onions into the slow cooker bowl and set it aside.
2. Step 2: In a separate mixing bowl, whisk together the beef mushroom soup, onion mushroom soup mix, beef broth, and steak sauce until well combined.
3. Step 3: Pour the soup mixture evenly over the meatballs and onions, then stir gently to combine all ingredients.
4. Step 4: Cover the slow cooker and cook on HIGH for 3 to 4 hours.
5. Step 5: About 30 minutes before serving, remove 1/4 cup of the cooking liquid from the slow cooker and transfer it to a small bowl.
6. Step 6: Whisk the cornstarch into the bowl until smooth, then stir this mixture back into the slow cooker to thicken the gravy.
7. Step 7: Cover again and cook for another 30 minutes or until the gravy reaches your desired thickness. Serve warm.

Tips & Variations

• Use high-quality beef broth to enhance the savory depth of the gravy—avoid substituting with chicken or vegetable broth.
• If you can’t find onion mushroom soup mix, regular onion soup mix works well as a substitute without compromising flavor.
• For a twist, serve these meatballs over mashed potatoes, egg noodles, or even fries topped with mozzarella for a poutine-style dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through, adding a splash of beef broth if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh or homemade meatballs can be used. Just ensure they are cooked through during the slow cooking time or pre-cook them slightly before adding to the slow cooker.

Is it necessary to use the cornstarch slurry to thicken the gravy?

While optional, the cornstarch slurry helps achieve the classic thick, gravy-like consistency. Without it, the sauce will be thinner but still flavorful.

Slow Cooker Salisbury Steak Meatballs in Mushroom Gravy Recipe

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★★★★★

4.6 from 101 reviews

• Author: Ella
• Total Time: 4 hours 20 minutes
• Yield: 4 to 6 servings 1x

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Description

This Salisbury Steak Meatballs recipe combines tender frozen beef meatballs with a rich, savory mushroom and onion gravy, slow-cooked to perfection. The dish captures the classic flavors of Salisbury steak in an easy, comforting meal served best over mashed potatoes, egg noodles, or fries for a family-friendly dinner that requires minimal effort.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 bag frozen beef meatballs (store-bought or homemade)

Vegetables

• 1 large yellow onion, peeled and thinly sliced

Gravy & Soup Mix

• 1 can (10.5 oz) condensed beefy mushroom soup
• 1 packet onion mushroom soup mix (or regular onion soup mix if unavailable)

Liquids & Sauces

• 1 cup beef broth
• 1/4 cup A1 steak sauce

Thickening Agent

• 1 tablespoon cornstarch

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Instructions

1. Combine Meatballs and Onions: Place the frozen beef meatballs and the thinly sliced yellow onion into the slow cooker bowl and stir them together evenly.
2. Mix Gravy Ingredients: In a separate mixing bowl, whisk together the condensed beefy mushroom soup, onion mushroom soup mix, beef broth, and A1 steak sauce until thoroughly combined.
3. Add Gravy Mixture: Pour the gravy mixture evenly over the meatballs and onions in the slow cooker. Stir gently to combine all ingredients well.
4. Cook on High: Cover the slow cooker and cook on HIGH setting for 3 to 4 hours, allowing the flavors to meld and the meatballs to heat through thoroughly.
5. Prepare Cornstarch Slurry: About 30 minutes before serving, remove 1/4 cup of the cooking liquid from the slow cooker and place it into a small bowl. Whisk in the cornstarch until smooth and fully dissolved.
6. Thicken Gravy: Stir the cornstarch slurry back into the slow cooker. Cover and continue cooking for an additional 30 minutes or until the gravy has thickened to your desired consistency.
7. Serve and Enjoy: Spoon the meatballs and thickened gravy over mashed potatoes, cooked egg noodles, or fries. Garnish as desired and serve hot.

Notes

• Do not substitute the beefy mushroom soup or beef broth as these ingredients contribute key flavors essential to achieving the classic Salisbury steak taste.
• If onion mushroom soup mix is unavailable, regular onion soup mix can be used, but flavor may slightly vary.
• Leftover meatballs with gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• For a kid-friendly variation, serve over fries topped with melted mozzarella cheese for a poutine-style meal.
• Ensure cornstarch is fully dissolved before adding back to the slow cooker to avoid lumps in the gravy.

• Prep Time: 10 minutes
• Cook Time: 4 to 4.5 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: Salisbury steak meatballs, slow cooker meatballs, beef meatball gravy, comfort food, easy dinner, mushroom gravy, slow cooker recipe