Old-Fashioned Family Favorite
Slow Cooker Salisbury Steak Meatballs with Mushroom Gravy
Tender homemade beef meatballs simmered low and slow in rich, savory mushroom gravy.
This recipe tastes like something Grandma would make, and everyone keeps coming back for more!
Tender Salisbury-style beef meatballs slowly cook with mushrooms in a rich onion and mushroom
gravy. It is simple, cozy, and the kind of dinner that makes the whole kitchen smell amazing.
Tender Salisbury-style beef meatballs slowly cook with mushrooms in a rich onion and mushroom
gravy. It is simple, cozy, and the kind of dinner that makes the whole kitchen smell amazing.
Ingredients
- 1½ lbs (680 g) ground beef
- 1 large egg
- ½ cup seasoned breadcrumbs
- 1 packet dry onion soup mix, divided
- 2 cans (10.5 oz / 298 g each) cream of mushroom soup
- 1 cup beef broth
- 8 oz (225 g) fresh mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
Optional: Fresh parsley for garnish. Serve over mashed potatoes, egg noodles, or rice.
Instructions
- Make the meatball mixture:
In a large bowl, combine the ground beef, egg, breadcrumbs, half of the onion soup mix,
Worcestershire sauce, and black pepper. Mix gently until just combined. - Shape the meatballs:
Form the mixture into approximately 18–20 meatballs of similar size.
Avoid packing the meat too tightly so the meatballs stay tender. - Prepare the gravy:
In a separate bowl, whisk together the cream of mushroom soup, beef broth,
and remaining onion soup mix until smooth. - Layer the slow cooker:
Scatter the sliced mushrooms across the bottom of a 6-quart slow cooker.
Arrange the meatballs over the mushrooms in an even layer. - Add the gravy:
Pour the mushroom gravy mixture evenly over the meatballs.
Try to cover as many of the meatballs as possible. - Slow cook:
Cover and cook on LOW for 4–5 hours, or until the meatballs are cooked through
and tender. Avoid lifting the lid unnecessarily during cooking. - Finish the gravy:
Carefully stir the gravy around the meatballs. If the sauce is thicker than desired,
stir in a small splash of warm beef broth. - Serve:
Spoon the meatballs and mushroom gravy over creamy mashed potatoes, egg noodles,
or fluffy rice. Garnish with fresh parsley if desired.
Helpful Tips
- Mix the beef only until the ingredients are combined.
- Make the meatballs similar in size for even cooking.
- Do not overcrowd the slow cooker.
- Use a meat thermometer to ensure the beef reaches 160°F (71°C).
Serving Ideas
- Serve over buttery mashed potatoes.
- Spoon over wide egg noodles.
- Pair with steamed green beans.
- Add warm dinner rolls to soak up the gravy.
Grandma’s Comfort-Food Secret:
Let the meatballs cook gently in the mushroom gravy instead of rushing the process.
The slow cooking allows the beef to become tender while the mushroom, onion, and beef
flavors blend into a rich, creamy sauce.
Let the meatballs cook gently in the mushroom gravy instead of rushing the process.
The slow cooking allows the beef to become tender while the mushroom, onion, and beef
flavors blend into a rich, creamy sauce.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a saucepan over medium-low heat until completely hot.
- Add a splash of beef broth if the gravy becomes too thick.
- Individual portions can also be reheated in the microwave.
Easy Variations
- Extra mushroom: Add another 4 oz of sliced mushrooms.
- Cheesy gravy: Stir a little grated Parmesan into the finished sauce.
- Herb flavor: Add dried thyme or parsley to the gravy.
- Shortcut: Use frozen fully cooked meatballs for an even easier dinner.
