Slow Cooker Salisbury Steak Meatballs
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1 large egg
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 cups beef broth
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons olive oil
1/2 cup heavy cream
Directions:
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.
Shape the mixture into 12 meatballs and set aside.
Heat olive oil in a skillet over medium heat. Brown the meatballs in batches, turning them until they are browned on all sides. Transfer the meatballs to the slow cooker.
In the same skillet, add beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Pour the broth over the meatballs in the slow cooker.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the slow cooker, then add heavy cream. Stir well and let cook for an additional 20 minutes to thicken the gravy.
Serve the meatballs with mashed potatoes or over rice, smothered in the savory gravy.
