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Slow Cooker Salisbury Steak Meatballs

Tender Salisbury steak meatballs are slow-cooked and smothered in a rich mushroom gravy, perfect for family gatherings and comforting dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef You can use lean beef or a mix for more flavor.
  • 1 cup breadcrumbs Try using homemade for better texture.
  • 1 large egg This helps bind the mixture.
  • 1 small onion, finely chopped Adds sweetness and flavor.
  • 2 cloves garlic, minced For that aromatic essence.
  • to taste salt and pepper
For the Gravy
  • 2 cups beef broth Homemade is always best.
  • 1 packet onion soup mix For depth of flavor.
  • 1 cup mushrooms, sliced Optional but delicious.
  • 2 tablespoons Worcestershire sauce Brings everything together.
  • 1 tablespoon flour To thicken the gravy.

Method
 

Preparation
  1. In a large bowl, mix the ground beef, breadcrumbs, egg, chopped onion, minced garlic, salt, and pepper.
  2. Form this mixture into small meatballs (about the size of a golf ball).
  3. Heat a skillet over medium heat. Brown the meatballs on all sides for 5–7 minutes, then transfer them to a slow cooker.
  4. In another bowl, mix together the beef broth, onion soup mix, Worcestershire sauce, and flour until smooth.
  5. Pour this mixture over the meatballs in the slow cooker.
  6. Add the sliced mushrooms on top of the meatballs for an extra burst of flavor.
Cooking
  1. Cover and cook on low for 6 hours or high for 3 hours, until the meat is cooked through and tender.
  2. Serve hot, spooning the flavorful gravy over the meatballs.

Notes

Leftover Salisbury steak meatballs can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully. For reheating, defrost overnight in the fridge, then warm in a saucepan over low heat, adding a splash of broth to keep them moist.