Crockpot Salisbury Steak Meatballs
A comforting dish of tender meatballs in a rich gravy, perfect for busy weeknight dinners.
Ingredients
For the Meatballs
- 1 lb ground beef Use ground beef that is 80% lean for the best flavor.
- 1/2 cup breadcrumbs Can use plain or seasoned breadcrumbs.
- 1 egg Cracked.
- 1 onion, chopped
- 1 packet onion soup mix Can be replaced with homemade onion powder or garlic powder.
For the Gravy
- 2 cups beef broth
- 1 cup mushrooms, sliced
- 2 tablespoons Worcestershire sauce Can substitute with soy sauce for a different flavor.
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, combine the ground beef, breadcrumbs, cracked egg, chopped onion, and the onion soup mix. Stir until blended.
- Take small portions of the mixture and roll into balls, about 1 to 1.5 inches in diameter. Place meatballs on a plate or baking sheet.
- Spray the inside of the crockpot with non-stick cooking spray for easy cleanup. Gently place the meatballs into the crockpot, ensuring they are spaced evenly.
Gravy Preparation
- In a separate bowl, mix the beef broth, sliced mushrooms, Worcestershire sauce, and a sprinkle of salt and pepper. Adjust seasoning as needed.
- Carefully pour the gravy mixture over the meatballs, ensuring they are well-coated.
Cooking
- Cover the crockpot with its lid and set it on low heat. Cook for 6-8 hours or until meatballs are cooked through and tender.
Serving
- Spoon the meatballs along with the gravy over a bed of mashed potatoes or rice. Enjoy!
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Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze in a freezer-safe container covered with gravy for up to 3 months.