Slow Cooker Salisbury Steak Meatballs
This Slow Cooker Salisbury Steak Meatballs recipe is a comforting and hearty dish featuring flavorful meatballs served in a rich, savory gravy. Perfect for a family dinner, these meatballs are easy to prepare and cook while you go about your day.
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 skillet optional for browning meatballs
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 1 pound ground beef Preferably lean.
- ½ cup breadcrumbs
- ¼ cup chopped onion
- ¼ cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- to taste salt
- to taste pepper
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 teaspoon dried parsley
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until well combined, but do not overwork the meat.
- Form the mixture into meatballs, about 1 inch in diameter.
- In a skillet over medium heat, brown the meatballs on all sides for about 5-7 minutes. This step adds extra flavor but can be skipped if desired.
- Place the meatballs in the slow cooker.
- In a separate bowl, mix the cream of mushroom soup, beef broth, soy sauce, ketchup, and dried parsley. Pour the gravy mixture over the meatballs in the slow cooker.
- Cover and cook on low for 6 hours or until the meatballs are cooked through and tender.
- Once done, gently stir the meatballs in the gravy before serving.
Notes
Serve the Salisbury steak meatballs over mashed potatoes or egg noodles to soak up the delicious gravy.
You can add vegetables like sliced mushrooms or green beans to the slow cooker for added nutrition.
Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stove or in the microwave.