Slow Cooker Salisbury Steak Meatballs

These Salisbury Steak Meatballs are juicy, tender, and smothered in a rich, savory gravy! Made in the slow cooker, this comfort food classic is effortless and perfect for weeknights or meal prep.

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Ingredients

For the Meatballs:

• 1 ½ pounds ground beef
• ½ cup breadcrumbs
• 1 large egg
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Gravy:

• 1 medium onion, thinly sliced
• 2 cups beef broth
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional: Fresh parsley for garnish

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Instructions

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined; avoid over-mixing.
2. Roll the mixture into meatballs, about 1 ½ inches in diameter.

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Step 2: Brown the Meatballs (Optional)

1. Heat a skillet over medium heat and lightly brown the meatballs on all sides. This step adds extra flavor but can be skipped if short on time.
2. Transfer the meatballs to the slow cooker.

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Step 3: Make the Gravy

1. In the same skillet, sauté the sliced onion until softened, about 5 minutes.
2. Add beef broth, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Bring to a simmer.
3. Stir in the cornstarch slurry and cook until the gravy starts to thicken, about 2 minutes.

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Step 4: Slow Cook the Meatballs

1. Pour the gravy over the meatballs in the slow cooker.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours.

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Step 5: Serve

1. Once cooked, stir gently to coat the meatballs evenly in the gravy.
2. Garnish with fresh parsley if desired. Serve over mashed potatoes, rice, or egg noodles.

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Notes

• Meat Options: Swap ground beef for ground turkey or chicken for a lighter version.
• Make Ahead: The meatballs can be prepared and browned a day ahead. Store in the fridge until ready to cook.
• Gravy Adjustment: Add more broth if you prefer a thinner gravy.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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Nutrition (Per Serving):

• Calories: 320
• Carbohydrates: 14g
• Protein: 22g
• Fat: 20g
• Fiber: 1g
• Sugar: 4g