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How to Make Slow Cooker Salisbury Steak Meatballs at Home

Make Slow Cooker Salisbury Steak Meatballs with pantry staples, clear cues, and flexible swaps.
Servings 6

Ingredients

  • 2 pounds frozen or homemade meatballs
  • 1 medium onion thinly sliced
  • 8 ounces mushrooms sliced
  • 2 cups beef broth
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Fresh parsley chopped (for garnish)

Instructions

  • Place the meatballs in the bottom of a slow cooker.
  • Top with sliced onions and mushrooms.
  • In a medium bowl, whisk together beef broth, ketchup, Worcestershire sauce, tomato paste, Dijon mustard, garlic powder, onion powder, thyme, salt, and pepper.
  • Pour sauce mixture over the meatballs, onions, and mushrooms.
  • Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours.
  • In the last 30 minutes of cooking, mix cornstarch with cold water and stir into the slow cooker. Cover and let the sauce thicken.
  • Serve meatballs with gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley.