Slow Cooker Salisbury Steak Meatballs
Creamy, comforting slow cooker Salisbury steak meatballs simmered in a rich savory gravy perfect served over mashed potatoes or egg noodles.
Equipment
- Slow Cooker
- Skillet
- Mixing bowl
Ingredients
Meatballs
- 1 lb ground beef chilled, formed into meatballs
Gravy Ingredients
- 1 cup beef broth low-sodium if preferred
- 1 cup sliced mushrooms cleaned and sliced
- 1 packet onion soup mix about 1 ounce
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch optional, for thickening
- 1 tbsp water to mix with cornstarch for slurry
Instructions
- In a large bowl, combine the ground beef with seasoning (if using) and form into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat; brown the meatballs on all sides for 5–7 minutes to lock in flavor.
- Transfer browned meatballs to the slow cooker in a single layer.
- In the skillet, sauté the sliced mushrooms until soft, then add beef broth, onion soup mix, and Worcestershire sauce; stir to dissolve the soup mix.
- Pour the broth and mushroom mixture over meatballs in the slow cooker, covering them as much as possible.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until meatballs are tender and cooked through.
- For a thicker gravy, mix cornstarch with water to form a slurry and stir into the slow cooker in the last 30 minutes of cooking.
- Serve the Salisbury steak meatballs with the gravy over mashed potatoes, egg noodles, or rice.
Notes
Leftovers can be stored in an airtight container in the fridge for 3–4 days; reheat gently.