Slow Cooker Salisbury Steak Meatballs
Enjoy the delicious and hearty flavors of Salisbury steak in meatball form, all cooked effortlessly in a slow cooker. This dish is perfect for family dinners and pairs wonderfully with mashed potatoes or rice.
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 frying pan
- 1 measuring spoons
- 1 measuring cups
- 1 spatula
- 1 serving spoon
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- ¼ cup finely chopped onion
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, garlic powder, salt, pepper, and Worcestershire sauce. Mix until well combined.
- Roll the mixture into meatballs, about 1-inch in diameter. You should have around 18 meatballs.
- In a frying pan over medium heat, brown the meatballs on all sides for about 5-7 minutes. This step adds flavor but is optional if you prefer to skip it.
- Transfer the browned meatballs into the slow cooker.
- In the same frying pan, pour in the beef broth and ketchup, scraping the bottom of the pan to release any stuck bits. Bring to a simmer for a few minutes, then pour over the meatballs in the slow cooker.
- Cover and cook on low for 6 hours or until the meatballs are cooked through and tender.
- If you want to thicken the sauce, mix the cornstarch and water in a small bowl to form a slurry. Stir it into the sauce in the slow cooker and let it cook for an additional 15 minutes.
- Serve the meatballs warm, spooning the sauce over mashed potatoes or rice for a complete meal.
Notes
Feel free to add mushrooms or carrots to the slow cooker for added flavor and nutrition.
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat thoroughly before serving.