Description
Slow Cooker Salisbury Steak Meatballs are the ultimate comfort food made easy. Tender beef meatballs slow-cooked in a rich mushroom and onion gravy deliver deep flavor with minimal effort. Serve over mashed potatoes, egg noodles, or rice for a hearty, family-friendly meal perfect for weeknights or lazy Sundays.
Ingredients
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1 lb ground beef
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1/3 cup breadcrumbs
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1 egg
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1/4 cup grated Parmesan (optional for richness)
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1 tsp onion powder
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp olive oil (for browning)
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1 cup sliced mushrooms
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1/2 cup chopped onion
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1 1/2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tbsp ketchup
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1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
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In a large bowl, mix together ground beef, breadcrumbs, egg, Parmesan (if using), onion powder, garlic powder, salt, and pepper.
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Form into 12–14 meatballs.
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Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes total. (They don’t need to cook through — just sear.)
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Place meatballs in the bottom of a slow cooker. Top with mushrooms and onions.
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In a bowl, whisk together beef broth, Worcestershire sauce, and ketchup. Pour over meatballs.
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Cover and cook on low for 5–6 hours or high for 2.5–3 hours.
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In the last 20–30 minutes, stir in the cornstarch slurry to thicken the sauce.
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Serve warm over mashed potatoes, rice, or noodles.
Notes
For extra flavor, add a splash of balsamic vinegar or a dash of Dijon mustard to the gravy. These meatballs can be made ahead and frozen raw or cooked. This recipe also works great with ground turkey or a beef/pork mix.
- Prep Time: 15 minutes
- Cook Time: 5 hours (low) or 2.5 hours (high)