Crockpot Salisbury Steak Meatballs Recipe
Cozy Crockpot Salisbury Steak Meatballs simmered in savory gravy with onions and beef broth for an easy weeknight slow cooker meal.
Equipment
- Slow cooker (crockpot)
- Large mixing bowl
- Measuring cups and spoons.
- Skillet (optional, for browning)
- Wooden spoon or spatula
Ingredients
- 2 pounds ground beef 80/20 works best
- 1 cup breadcrumbs
- 2 large eggs
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups beef broth
- 2 packets 0.87 oz each brown gravy mix
- 1 tablespoon Worcestershire sauce
Optional ingredients:
- 1 cup sliced mushrooms
- 1 tablespoon ketchup
- Fresh parsley for garnish
Instructions
Step 1: Mix the Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, eggs, diced onion, garlic, salt, pepper, onion powder, and garlic powder. Mix gently until just combined—overmixing can make the meatballs dense.
Step 2: Shape the Meatballs
- Roll the mixture into evenly sized meatballs, about 1½ inches wide. As you work, you’ll notice how soft the mixture is—that’s a good sign for tender results.
Step 3: Optional Browning for Extra Flavor
- If you have time, quickly brown the meatballs in a skillet over medium heat. This step adds depth but isn’t required. The slow cooker will still do its job beautifully.
Step 4: Prepare the Gravy
- In the crockpot, whisk together the beef broth, gravy mix, and Worcestershire sauce until smooth. The mixture should look thin now—it will thicken as it cooks.
Step 5: Slow Cook
- Add the meatballs (and mushrooms, if using) to the crockpot, gently stirring to coat them in gravy. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the meatballs are tender and the gravy is rich.