Homemade Crockpot Salisbury Steak Meatballs
Tender Crockpot Salisbury steak meatballs simmered in a rich mushroom gravy. An easy, comforting dinner served over mashed potatoes or egg noodles.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- skillet
- slow cooker
- small bowl
- whisk
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup finely chopped yellow onion
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for browning
Gravy
- 1 packet dry onion soup mix 1 ounce
- 4 cups beef broth
- 2 tbsp cornstarch
- 2 tbsp cold water for slurry
- 8 ounces sliced cremini mushrooms
- 2 tbsp chopped fresh parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef, egg, breadcrumbs, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
- Shape the meat mixture into 16 equal-sized meatballs, about 1 1/2 inches in diameter each. Roll them gently between your palms to form smooth balls.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side, until they develop a golden-brown crust. They will not be cooked through at this point.
- Transfer the browned meatballs to a 6-quart slow cooker. Sprinkle with dry onion soup mix and add sliced mushrooms. Pour beef broth over everything, ensuring the meatballs are mostly submerged.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until meatballs are cooked through and tender.
- In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry. Stir the slurry into the slow cooker liquid during the last 30 minutes of cooking to thicken the gravy.
- Let the meatballs rest in the slow cooker for 10 minutes after cooking to allow the gravy to thicken further before serving. Garnish with fresh parsley.
Notes
Brown meatballs well for maximum flavor. Let meatballs rest after cooking for thicker gravy.