Salisbury Steak Meatballs (Slow Cooker Recipe)
These slow cooker Salisbury steak meatballs are rich, hearty, and flavorful—made with frozen beef meatballs simmered in a savory onion and mushroom gravy. Perfect served over mashed potatoes or egg noodles for a comforting dinner.
Equipment
- Slow cooker
- Mixing bowl
- Whisk
Ingredients
- 1 3 lb bag frozen meatballs (beef recommended)
- 1 large yellow onion, peeled & thinly sliced
- 2 10.75 oz cans condensed beefy mushroom soup
- 1 packet onion mushroom soup mix
- 1 1/2 cups beef broth
- 1/4 cup A1 steak sauce
- 2 tbsp cornstarch
Instructions
- Add the meatballs and sliced onions to the slow cooker and stir to combine.
- In a mixing bowl, whisk together the beefy mushroom soup, onion mushroom soup mix, beef broth, and steak sauce until smooth. Pour over the meatballs and stir to coat.
- Cover and cook on HIGH for 3-4 hours.
- In the last 30 minutes, remove 1/4 cup of cooking liquid. Whisk with cornstarch until smooth, then stir back into the slow cooker. Cover and finish cooking.
- Serve hot over mashed potatoes or cooked egg noodles.
Notes
For best results, use beef meatballs to maintain the classic Salisbury steak flavor. Avoid swapping out the cream of beefy mushroom soup or the beef broth. For extra veggie flavor, add sliced mushrooms at the start of cooking. Great served over mashed potatoes or egg noodles.