Description
These Creamy Slow Cooker Salisbury Steak Meatballs are a comforting, hearty dish featuring tender beef meatballs cooked low and slow in a rich, savory gravy. Perfect for an easy weeknight meal, they’re delicious served over mashed potatoes, rice, or pasta.
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 ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Form the meatballs: Shape the mixture into meatballs approximately 1 to 1.5 inches in diameter. Place them aside on a plate or tray.
- Arrange meatballs in slow cooker: Place the formed meatballs evenly into the slow cooker insert.
- Make the gravy: In a separate bowl, whisk together beef broth and cornstarch until completely smooth and free of lumps.
- Add gravy to slow cooker: Pour the beef broth and cornstarch mixture over the meatballs, making sure they are evenly covered.
- Cook: Cover the slow cooker and cook on the low setting for 4 to 5 hours, or until the meatballs are cooked through and tender, and the gravy has thickened.
- Serve: Once done, serve the meatballs with the creamy gravy spooned over mashed potatoes, rice, or pasta for a complete meal.
Notes
- For best texture, avoid overmixing the meatball mixture to keep them tender.
- The cooking time may vary slightly depending on your slow cooker model.
- You can substitute beef broth with a low-sodium option if preferred.
- Add a splash of cream or milk to the gravy for extra creaminess, if desired.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently in a saucepan to prevent the meatballs from drying out.
