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salisbury steak meatballs with mushroom gravy

Slow Cooker Salisbury Steak Meatballs

5 from 7 votes
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Author: Rika Livingston


  • 1 pound ground beef (93% lean)
  • 1/2 cup Panko breadcrumbs
  • 1 egg
  • 1/8 cup ketchup
  • 1/4 teaspoon mustard powder
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon steak seasoning
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2-3 tablespoons oil
  • 1 medium onion chopped
  • 1 pound mushrooms halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons ketchup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • parsley chopped
  • Idaho Spuds VeggieMash


  • In a large mixing bowl, add ground beef, Panko bread crumb, egg, ketchup, mustard powder, Worcestershire sauce, steak seasoning, black pepper, onion powder and salt.
  • Knead until completely combined and form into medium sized meatballs. For this recipe, I just use ½ cup spoon and mold the meat into meatballs.
  • Heat a large skillet or dutch over medium heat. Add the meatballs and gently move around the pan to brown. Transfer the meatballs to the slow cooker.
  • Using the same skillet, add butter and cook onions for about 3-4 minutes until softened. Transfer them to the slow cooker.
  • Add mushrooms, ketchup, broth and Worcestershire sauce into the slow cooker and cook for about 2-3 hours on high or 4-5 hours on low.
  • In a small bowl, beat cornstarch and cold water. Quickly stir and pour the mixture into slow cooker and increase the heat to high until the sauce is thicken. Cook for about 5-10 minutes. Serve with Idaho Spuds VeggieMash and chopped parsley.
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