Description
Enjoy a hearty and comforting slow cooker Salisbury steak meatballs dish that combines tender beef meatballs simmered in a rich gravy. Perfect for an effortless weeknight dinner, this recipe uses simple ingredients and the slow cooking method to develop deep flavors and juicy meatballs.
Ingredients
Scale
Meatballs
- 1 1/2 pounds ground beef (opt for lean beef for less fat)
- 1 cup breadcrumbs (use panko for a lighter texture)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 large egg (acts as a binding agent)
- 2 tablespoons Worcestershire sauce (or soy sauce for a different flavor)
- 1 teaspoon salt (enhances the meat’s natural flavor)
- 1/2 teaspoon pepper (adds warmth and seasoning)
Gravy
- 2 cups beef broth (low-sodium is a smarter choice)
- 1 packet gravy mix (simplifies sauce preparation)
Instructions
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, and beaten egg until all ingredients are well-blended and evenly incorporated.
- Season the Mixture: Add Worcestershire sauce, salt, and pepper to the meat mixture and mix thoroughly to infuse rich, tangy flavors throughout the meatballs.
- Form Meatballs: Shape the mixture into approximately 1 1/2-inch meatballs, making sure they are evenly sized for consistent cooking. Carefully place the meatballs into the slow cooker.
- Prepare Gravy Mixture: In a separate bowl, whisk together the beef broth and gravy mix until the mixture is smooth and free from lumps, ensuring a silky gravy base.
- Add Gravy to Slow Cooker: Pour the prepared gravy evenly over the meatballs inside the slow cooker, making sure all meatballs are coated well.
- Slow Cook: Cover the slow cooker and set it to low heat. Allow the meatballs to cook for 6 to 8 hours until they are tender and the gravy is bubbling and thickened.
- Serve: Gently ladle the meatballs and savory gravy over a bed of mashed potatoes or egg noodles for a classic, comforting meal.
Notes
- Using lean ground beef reduces the fat content without sacrificing flavor.
- Panko breadcrumbs give the meatballs a lighter, airier texture compared to regular breadcrumbs.
- Low-sodium beef broth helps control the sodium level in the final dish.
- Worcestershire sauce provides a tangy depth, but soy sauce can be used as a variation for a slightly different flavor profile.
- Be careful not to overmix the meatball mixture to keep the meatballs tender.
- Cooking on low heat in the slow cooker allows flavors to develop gradually and meat to stay very tender.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
