Slow Cooker Salisbury Steak Meatballs

Craving a warm and delicious meal? Try these Slow Cooker Salisbury Steak Meatballs that are easy to make and full of flavor! Tender meatballs simmer in a rich gravy, making them the perfect comfort food for dinner or special occasions. Follow my step-by-step guide for tips, ingredient swaps, and cooking secrets to achieve the best results. Click to explore the full recipe and impress your family with this savory delight tonight!

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Ingredients

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup finely chopped onion

1 large egg

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste

1 cup beef broth

1 cup sliced mushrooms (button or cremini work well)

1 tablespoon soy sauce

1 tablespoon ketchup

1 tablespoon cornstarch

2 tablespoons cold water

Instructions

In a spacious mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, along with salt and pepper. Using your hands or a spatula, mix the ingredients until they are well incorporated, ensuring an even distribution of flavors.

Form the mixture into meatballs that are approximately 1 1/2 inches in diameter, and set them aside on a plate or tray.

In a large skillet over medium-high heat, add a drizzle of olive oil. Once heated, gently add the meatballs to the skillet, browning them on all sides for about 5-7 minutes. This step enhances the flavor through caramelization, but if you prefer a quicker method, you can skip this step and place the raw meatballs directly in the slow cooker.

Transfer the browned meatballs (or raw, if you skipped pan-searing) into the slow cooker in an even layer for uniform cooking.

In a separate bowl, whisk together the beef broth, sliced mushrooms, soy sauce, and ketchup until well mixed. Pour this flavorful mixture over the meatballs in the slow cooker, ensuring they are well covered.

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are fully cooked through and tender.

Once the cooking time is complete, create a cornstarch slurry by mixing the cornstarch with cold water in a small bowl until smooth. Stir this slurry into the slow cooker to thicken the sauce. Allow it to cook for an additional 30 minutes on high for optimal thickening.

For serving, ladle the savory Salisbury steak meatballs and gravy over a bed of creamy mashed potatoes or tender egg noodles, garnishing with freshly chopped parsley for a pop of color and flavor.

Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6

- Presentation Tips: Serve the dish in deep bowls to capture the sauce, and consider adding a sprinkle of fresh herbs or crispy fried onions on top for added texture and visual appeal.