Slow Cooker Salisbury Steak Meatballs

These Slow Cooker Salisbury Steak Meatballs are a delicious, easy-to-make twist on the classic Salisbury steak. With tender meatballs in a rich, savory gravy, this dish is perfect for a hearty meal. The slow cooker does all the work, so you can enjoy a comforting meal with minimal effort.

Ingredients:

For the Meatballs:

1 ½ pounds ground beef (or a mix of beef and pork)
1 small onion, finely chopped
1 large egg
1 cup breadcrumbs (preferably fresh or panko)
½ cup milk
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce

For the Gravy:

1 packet (1 ounce) onion soup mix (or homemade onion soup mix if preferred)
1 ½ cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon flour (optional, to thicken)
1 teaspoon garlic powder
½ teaspoon black pepper
1 tablespoon olive oil (for searing, optional)

Instructions:

Make the Meatballs:
- In a large bowl, combine the ground beef, chopped onion, egg, breadcrumbs, milk, garlic powder, salt, pepper, Worcestershire sauce, and soy sauce.
- Mix everything together until well combined, but don’t overwork the meat to avoid tough meatballs.
- Roll the mixture into meatballs, about 1 to 1 ½ inches in size. You should have around 20-24 meatballs, depending on the size.
Sear the Meatballs (Optional):
- In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the meatballs in batches and sear on all sides until they’re browned (about 2-3 minutes per side).
- This step adds extra flavor, but you can skip it and go straight to the slow cooker if you’re short on time.
Prepare the Gravy:
- In a bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, garlic powder, and pepper. If you want a thicker gravy, you can mix in 1 tablespoon of flour to help thicken the sauce.
- Alternatively, use the packet of onion soup mix, and whisk it into the liquid.
Transfer to the Slow Cooker:
- Place the browned meatballs into the bottom of the slow cooker. Pour the gravy mixture over the meatballs, making sure they are well coated.
Cook:
- Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The meatballs will become tender and the gravy will thicken slightly.
Serve:
- Once done, check the seasoning and adjust with salt and pepper, if needed.
- Serve the Salisbury steak meatballs over mashed potatoes, rice, or with crusty bread to soak up all the delicious gravy!

Tips:

Make Ahead: You can prepare the meatballs a day in advance and store them in the refrigerator. Simply add the gravy ingredients and cook them the following day.
Thicker Gravy: For a thicker gravy, you can mix a bit of cornstarch or flour with cold water and stir it into the sauce during the last 30 minutes of cooking.
Variations: Feel free to add vegetables like sliced mushrooms to the gravy for extra flavor and texture.
Freezing: The meatballs and gravy can be made in bulk and frozen for later use. Store in an airtight container or freezer-safe bag and reheat when needed.