Description
Slow Cooker Salisbury Steak Meatballs are a comforting and hearty meal featuring tender beef meatballs simmered in a rich gravy made from beef broth, Worcestershire sauce, and sautéed onions. Perfect for a cozy dinner, this easy recipe combines classic flavors with the convenience of slow cooking, making it a weeknight favorite that pairs wonderfully with mashed potatoes, egg noodles, or rice.
Ingredients
Scale
For the Meatballs:
- 1 1/2 lbs ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Gravy:
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 cup sliced mushrooms (optional)
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix just until ingredients are evenly incorporated, careful not to overwork the mixture to keep the meatballs tender.
- Form the Meatballs: Roll the mixture into 1 1/2-inch meatballs, making sure they are uniform in size to ensure even cooking. Place the meatballs into a greased or lined slow cooker, arranging them in a single layer if possible.
- Prepare the Gravy Base: Heat olive oil in a skillet over medium heat. Add the thinly sliced onion and mushrooms if using, sautéing them for about 3–4 minutes until they soften and become fragrant.
- Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, and ketchup to the skillet with onions and mushrooms. Bring the mixture to a gentle simmer to blend the flavors.
- Thicken the Gravy: Stir in the cornstarch slurry (cornstarch mixed with cold water) and cook for 1–2 minutes until the mixture thickens slightly, creating a rich gravy.
- Combine and Cook: Carefully pour the hot gravy over the meatballs in the slow cooker, ensuring they are evenly coated. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until meatballs are cooked through and the gravy is flavorful and thickened.
- Serve and Enjoy: Gently stir the meatballs before serving to distribute the gravy. Serve warm over mashed potatoes, egg noodles, or rice for a satisfying and comforting meal.
Notes
- For extra flavor and texture, brown the meatballs in a skillet before adding them to the slow cooker, though this step is optional.
- Add vegetables like peas or carrots toward the end of cooking for a complete one-pot meal.
- Leftovers taste even better the next day as the flavors continue to meld; store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours (low) or 2.5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 4–5 meatballs with gravy
- Calories: 380
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
