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How to Make Slow Cooker Salisbury Steak Meatballs At Home

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Ingredients
 

For the Meatballs:

  • 1 1/2 pounds ground beef preferably 85/15 for flavor and moisture
  • 1/3 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 2 tablespoons onion finely grated or minced
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

For the Gravy:

  • 2 cups beef broth
  • 1 can 10.5 oz cream of mushroom soup (or homemade equivalent)
  • 1 packet onion soup mix
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water for thickening
  • Fresh parsley chopped (for garnish)

Instructions

Prepare the Meatballs:

  • In a large bowl, combine the ground beef, breadcrumbs, milk, egg, grated onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix until well combined but do not overmix to keep the meatballs tender.
  • Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.

Brown the Meatballs (optional):

  • Although this step is optional, browning the meatballs in a skillet over medium-high heat before adding them to the slow cooker can add depth to the flavor and improve their texture. Turn them occasionally until all sides are golden brown, then transfer them to the slow cooker.

Prepare the Gravy:

  • In a medium bowl, whisk together the beef broth, cream of mushroom soup, onion soup mix, and Worcestershire sauce. Pour this mixture over the meatballs in the slow cooker.

Cook:

  • Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through.

Thicken the Gravy:

  • About 30 minutes before serving, stir in the cornstarch mixture to thicken the gravy. Continue cooking until the gravy reaches your desired consistency.

Serve:

  • Garnish the meatballs and gravy with chopped fresh parsley before serving.
  • Serve over mashed potatoes, egg noodles, or rice to make a complete meal.