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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.
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Servings: 6
Ingredients Method

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)

Method
 

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