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Slow Cooker Salisbury Steak Meatballs

Juicy beef meatballs simmered in a luscious mushroom gravy, perfect for cozy family gatherings.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Use ground turkey for a lighter option.
  • 0.5 cup breadcrumbs
  • 0.25 cup onion, finely chopped
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • to taste Salt and pepper
For the Sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 0.25 cup ketchup

Method
 

Preparation
  1. In a mixing bowl, combine ground beef, breadcrumbs, finely chopped onion, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until just combined.
  2. Shape the mixture into meatballs, about 1-inch in diameter. You should get about 16-20 meatballs.
Cooking
  1. Place the formed meatballs in the slow cooker in a single layer if possible.
  2. In another bowl, whisk together the cream of mushroom soup, beef broth, and ketchup until combined. Pour the sauce over the meatballs in the slow cooker.
  3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through and tender.
  4. Once done, gently stir the sauce and serve the meatballs hot over mashed potatoes, rice, or your favorite pasta.

Notes

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat on low heat or in the microwave.