Easy Crockpot Salisbury Steak Meatballs
Enjoy juicy meatballs in a savory gravy, a perfect comfort food that cooks itself in the slow cooker.
Ingredients
For the Meatballs
- 1 pound Ground beef Use lean ground beef for a healthier option.
- 1/2 cup Breadcbs Can substitute with crushed crackers or oats.
- 1 small Onion, finely chopped Adds flavor to the meatballs.
- 1 teaspoon Garlic powder Enhances taste.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- to taste Salt and pepper Season according to preference.
For the Gravy
- 2 cups Beef broth Use low-sodium for a healthier option.
- 1 can (15 ounces) Cream of mushroom soup Can substitute with cream of chicken or broccoli soup.
- 2 tablespoons Soy sauce Adds umami flavor.
- 1 tablespoon Cornstarch Optional, for thickening the gravy.
Instructions
Preparation
- In a bowl, combine ground beef, breadcbs, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix until well combined, then shape the mixture into meatballs, about 1 inch in size.
- Spray your slow cooker with cooking spray to prevent sticking. Arrange the meatballs in a single layer.
- In a separate bowl, whisk together the beef broth, cream of mushroom soup, soy sauce, and any additional seasonings you prefer. Pour the gravy mixture over the meatballs in the slow cooker.
Cooking
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the meatballs are cooked through and tender.
- If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry and stir it into the gravy during the last 30 minutes of cooking.
- Once cooked, serve the meatballs over mashed potatoes, rice, or noodles, and enjoy the comforting flavors!
Notes
Leftover meatballs can be stored in an airtight container and refrigerated for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge, then warm in the microwave or on the stove. Add a splash of beef broth to restore the gravy’s consistency if needed.