Description
Indulge in the rich and comforting flavors of these Creamy Slow Cooker Salisbury Steak Meatballs. Tender meatballs simmered in a luscious mushroom sauce, perfect for a cozy family dinner.
Ingredients
For the Meatballs:
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1 tablespoon olive oil (for browning)
- 2 cups beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1 cup sliced mushrooms (optional)
- Chopped parsley for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Form into meatballs. Brown in a skillet.
- Make the Sauce: Whisk together beef broth, cream of mushroom soup, ketchup, and Dijon mustard in the slow cooker. Add mushrooms. Add meatballs to the sauce.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours. Stir in cornstarch slurry to thicken. Simmer until creamy.
- Serve: Garnish with parsley and serve over your choice of starch.
Notes
- Enhance the sauce with soy sauce or thyme.
- Meatballs freeze well for meal prep.
