Slow Cooker Salisbury Steak Meatballs
Tender beef meatballs simmered in a rich mushroom gravy, perfect for a comforting weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 lb ground beef (about 450 g)
- 1/2 cup breadcrumbs (about 60 g)
- 1/4 cup onion, finely chopped (about 40 g)
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups beef broth (about 480 ml)
- 1 cup mushroom soup (condensed)
- 1 tablespoon cornstarch (optional for thickening)
Instructions
- Mix the meatball base in a bowl with ground beef, breadcrumbs, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper.
- Form the mixture into evenly sized meatballs (about 12-16).
- Arrange the meatballs in the slow cooker.
- Make the sauce by whisking together beef broth and mushroom soup, then pour over the meatballs.
- Slow cook on low for 6–8 hours or high for 3–4 hours until meatballs are tender.
- Thicken the sauce if desired by mixing cornstarch with water and stir into the slow cooker 30 minutes before serving.
- Serve meatballs over mashed potatoes or noodles and enjoy.
Notes
For a lighter version, use lean ground beef and low-sodium broth. Make-ahead: You can form meatballs and store them in the fridge for up to 24 hours before cooking.