Slow Cooker Salisbury Steak Meatballs
Juicy meatballs simmered in a rich, savory gravy, perfect for family dinners and easy weeknight meals.
Ingredients
For the Meatballs
- 1 pound ground beef Classic choice for flavor
- 1/4 cup breadcrumbs Use fresh for best texture
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- to taste salt and pepper
- 1 tablespoon Worcestershire sauce Adds a rich flavor
For the Gravy
- 2 cups beef broth Opt for low-sodium if desired
- 1 cup mushroom soup (canned)
- 1 tablespoon cornstarch (optional) For thickening
- to taste fresh parsley, for garnish (optional)
Instructions
Preparation
- In a large bowl, combine ground beef, breadcrumbs, chopped onion, minced garlic, egg, salt, pepper, and Worcestershire sauce. Mix well until all ingredients are fully combined.
- Shape the mixture into small meatballs, about 1-2 inches in diameter, and place them on a plate.
Cooking
- In another bowl, whisk together the beef broth and mushroom soup until smooth to create the gravy base.
- Place the meatballs in the slow cooker and pour the gravy mixture over them, ensuring all meatballs are well-coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. For a thicker gravy, mix cornstarch with a bit of water and stir it into the slow cooker during the last 30 minutes of cooking.
Serving
- Once cooked, gently stir the gravy and serve the Salisbury steak meatballs warm, garnished with fresh parsley if desired.
Notes
For variations, consider using ground turkey or chicken instead of beef. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.