Description
These Slow Cooker Salisbury Steak Meatballs are rich, savory, and melt-in-your-mouth delicious! Juicy meatballs are slow-cooked in a flavorful mushroom and onion gravy, making for an easy, comforting meal. Serve them over mashed potatoes, rice, or egg noodles for a hearty dinner the whole family will love!
Ingredients
- 1 ½ lbs ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for browning, optional)
For the Gravy:
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
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Prepare the meatballs: In a large bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Form into 1-inch meatballs.
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Brown the meatballs (optional): Heat olive oil in a skillet over medium-high heat and lightly brown the meatballs for extra flavor.
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Assemble in the slow cooker: Place sliced onions and mushrooms in the slow cooker, then add the meatballs on top.
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Make the sauce: In a bowl, whisk together beef broth, Worcestershire sauce, ketchup, and Dijon mustard. Pour over the meatballs.
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Slow cook: Cover and cook on LOW for 6 hours or HIGH for 4 hours until the meatballs are tender.
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Thicken the gravy: In the last 30 minutes, stir in the cornstarch slurry and let the sauce thicken.
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Serve hot: Serve the meatballs and gravy over mashed potatoes, rice, or egg noodles.
Notes
- Use ground turkey for a lighter version.
- Add frozen meatballs for a super easy shortcut.
- If you don’t have cornstarch, use flour to thicken the gravy.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American