Slow Cooker Salisbury Steak Meatballs
Slow Cooker Salisbury Steak Meatballs are a comforting and hearty dish packed with flavor. Tender meatballs are cooked to perfection in a rich gravy, making it a perfect meal to serve over mashed potatoes or egg noodles.
Equipment
- 1 slow cooker (6-quart)
- 1 large mixing bowl
- 1 skillet (optional for browning)
- 1 measuring cups
- 1 measuring spoons
- 1 spatula or wooden spoon
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth
- 1 packet (1 oz) onion soup mix
- 1 cup sliced mushrooms
- 2 tablespoon olive oil If browning.
- 2 tablespoon chopped fresh parsley For garnish.
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, Worcestershire sauce, salt, and black pepper. Mix until well combined.
- Shape the mixture into 12 to 14 meatballs, about the size of a golf ball.
- Optional: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 3-4 minutes. This step adds extra flavor but can be skipped if you'd like to save time.
- Place the meatballs in the slow cooker.
- In a separate bowl, whisk together the beef broth and onion soup mix until well blended. Pour this mixture over the meatballs in the slow cooker.
- Add the sliced mushrooms on top of the meatballs.
- Cover the slow cooker and cook on low for 6 hours or high for 3 hours, until the meatballs are cooked through.
- Once cooked, serve the meatballs with the gravy over mashed potatoes or egg noodles, and garnish with chopped parsley.
Notes
For an extra kick, consider adding some Worcestershire sauce to the gravy.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
Adjust seasonings to your taste if desired.