Slow Cooker Salisbury Steak Meatballs
Hearty Meatballs in a Rich Mushroom Gravy
Ingredients:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
1 cup beef broth
1 cup sliced mushrooms
1 packet onion soup mix
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch (optional, for thickening)
Directions:
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined and form into meatballs, about 1 inch in diameter.
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Transfer the meatballs to the slow cooker.
In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until they are tender. Add the beef broth, onion soup mix, and Worcestershire sauce, stirring to combine. Pour the mixture over the meatballs in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and tender. If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking.
Serve the Salisbury steak meatballs over mashed potatoes or egg noodles, garnished with additional parsley if desired.
Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours | Kcal: 320 kcal | Servings: 4 servings
