Description
This Creamy Slow Cooker Salisbury Steak Meatballs recipe offers tender, flavorful meatballs cooked slowly in a rich, savory beef broth gravy. Perfect for an easy, comforting dinner, these meatballs can be served over mashed potatoes, rice, or pasta for a hearty meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup finely chopped onion
- 1 large egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Gravy
- 2 cups beef broth
- 1 tablespoon cornstarch
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix all ingredients thoroughly until fully incorporated.
- Shape the meatballs: Form the meat mixture into meatballs about 1 to 1.5 inches in diameter. Place them aside on a clean surface while you prepare the gravy.
- Arrange meatballs in slow cooker: Place the formed meatballs carefully into the slow cooker in a single layer to ensure even cooking.
- Make the gravy: In a separate bowl, whisk together the beef broth and cornstarch until the mixture is smooth and free of lumps.
- Combine and cook: Pour the beef broth and cornstarch mixture evenly over the meatballs in the slow cooker. Cover with the lid.
- Slow cook: Cook on low heat for 4 to 5 hours, or until the meatballs are fully cooked through and tender. The slow cooking process will thicken the broth into a creamy gravy.
- Serve: Once done, serve the meatballs topped with the creamy gravy over mashed potatoes, rice, or pasta for a comforting and filling meal.
Notes
- For best results, use lean ground beef with about 80% lean to keep meatballs tender and juicy.
- Breadcrumbs help bind the mixture and keep meatballs from falling apart during slow cooking.
- You can substitute Worcestershire sauce with soy sauce for a slightly different flavor profile.
- If you prefer a thicker gravy, you can increase the cornstarch to 1.5 tablespoons.
- Make sure not to open the slow cooker lid frequently as it lowers the cooking temperature and time.
- This dish can be refrigerated for up to 3 days or frozen for up to 2 months.
