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Crockpot Creamy Salisbury Steak Meatballs

Tender beef meatballs simmer with mushrooms in a creamy Salisbury steak gravy.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup whole milk
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 16 ounces cremini mushrooms sliced
  • 2 cups low sodium beef broth
  • 1 can condensed cream of mushroom soup 10.5 ounces
  • 1/2 cup sour cream
  • 2 tablespoons Worcestershire sauce divided
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt

Equipment

  • 6-quart slow cooker
  • large skillet

Method
 

  1. Mix the beef, breadcrumbs, egg, milk, half the onion, half the garlic, half the Worcestershire sauce, and the dry seasonings, then shape into about 32 meatballs.
  2. Brown the meatballs in the olive oil and butter over medium heat, working in batches if needed, then transfer them to the slow cooker.
  3. Cook the remaining onion, garlic, and mushrooms in the skillet for 4 to 6 minutes, then add them to the slow cooker.
  4. Whisk the broth, cream of mushroom soup, ketchup, Dijon mustard, and remaining Worcestershire sauce together and pour over the meatballs.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the meatballs reach 160°F in the center.
  6. Temper the sour cream with hot gravy, stir it into the slow cooker, and serve the meatballs with the creamy sauce.

Notes

  • Use an instant-read thermometer to confirm that ground beef meatballs reach 160°F.
  • Add the sour cream after cooking and avoid boiling the finished sauce.
  • Refrigerate leftovers within 2 hours and use them within 3 days.