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Slow Cooker Salisbury Steak Meatballs

Slow Cooker Salisbury Steak Meatballs

This comforting dish features tender meatballs simmered in a rich brown gravy, perfect for a hearty meal. Cooked in a slow cooker, it allows flavors to meld beautifully, making it an effortless choice for dinner. Serve over mashed potatoes or noodles for a complete meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 slow cooker (4-6 quarts)
  • 1 mixing bowl
  • 1 large skillet
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon or spatula
  • 1 serving spoon

Ingredients
  

  • 1 lb ground beef
  • ½ cup breadcrumbs
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • optional chopped fresh parsley for garnish

Instructions
 

  • In a mixing bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, 1 teaspoon Worcestershire sauce, salt, black pepper, and dried parsley. Mix until well combined but do not overmix.
  • Roll the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get about 18-20 meatballs.
  • In a large skillet over medium heat, lightly brown the meatballs on all sides (about 5-7 minutes). This step is optional but adds extra flavor.
  • Place the browned meatballs in the slow cooker.
  • In a separate bowl, whisk together cream of mushroom soup, beef broth, 2 tablespoon Worcestershire sauce, onion powder, garlic powder, and black pepper until smooth. Pour the gravy mixture over the meatballs in the slow cooker.
  • Cover and cook on low for 6 hours, or until meatballs are cooked through and tender.
  • If desired, garnish with chopped fresh parsley before serving.

Notes

For a thicker gravy, you can add a cornstarch slurry (1-2 tablespoon cornstarch mixed with cold water) to the gravy about 30 minutes before serving.
This meal pairs well with mashed potatoes, rice, or egg noodles to soak up the rich gravy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.