Slow Cooker Salisbury Steak Meatballs
This comforting dish combines tender meatballs with a rich, savory gravy, all cooked to perfection in a slow cooker. Ideal for a family dinner or entertaining guests, this recipe is easy to prepare and packed with flavor.
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 skillet optional for browning meatballs
- 1 serving spoon
Ingredients
- 1.5 pounds ground beef
- 1 cup breadcrumbs
- ½ cup onion, finely chopped
- ¼ cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- to taste salt and pepper
- 2 cups beef broth
- 1 cup mushroom soup (canned)
- 2 tablespoons cornstarch Optional, for thickening the gravy.
- for garnish fresh parsley Optional.
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1.5 inches in diameter. This should yield approximately 18-20 meatballs.
- In a skillet over medium heat, brown the meatballs on all sides for added flavor (optional).
- Place the meatballs in the slow cooker.
- In another bowl, mix together the beef broth and mushroom soup. Pour the mixture over the meatballs in the slow cooker.
- Cover and cook on low for 6 hours, or until the meatballs are cooked through and tender.
- If you desire a thicker gravy, mix cornstarch with a little water to create a slurry and add it to the slow cooker during the last 30 minutes of cooking. Stir gently and let it cook until thickened.
- Once cooking is complete, serve the meatballs with the gravy, garnished with fresh parsley if desired.
Notes
Serve with mashed potatoes or steamed rice to soak up the delicious gravy.
Feel free to add vegetables such as carrots or peas to the slow cooker for a complete meal.
This dish can be stored in the refrigerator for up to 3 days and reheats well.