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The Slow Cooker Salisbury Steak Meatballs

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These Slow Cooker Salisbury Steak Meatballs are packed with savory flavor, featuring tender beef meatballs in a rich, creamy gravy. This easy-to-make, comfort food recipe is perfect for family dinners. Serve over mashed potatoes or rice!

Ingredients

Scale
  1. 1 lb ground beef
  2. 1/2 cup breadcrumbs
  3. 1/4 cup finely chopped onion
  4. 1 large egg
  5. 1 tablespoon Worcestershire sauce
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon onion powder
  8. Salt and pepper to taste
  9. 2 cups beef broth
  10. 1 tablespoon cornstarch
  11. 1 tablespoon water
  12. 2 tablespoons olive oil
  13. 1/2 cup heavy cream

Instructions

  • In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  • Shape the mixture into 12 meatballs and set aside.
  • Heat olive oil in a skillet over medium heat. Brown the meatballs in batches, turning them until they are browned on all sides. Transfer the meatballs to the slow cooker.
  • In the same skillet, add beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Pour the broth over the meatballs in the slow cooker.
  • Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
  • In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the slow cooker, then add heavy cream. Stir well and let cook for an additional 20 minutes to thicken the gravy.
  • Serve the meatballs with mashed potatoes or over rice, smothered in the savory gravy.

Notes

  • You can substitute heavy cream with half-and-half for a lighter version.
  • For extra flavor, you can add a few tablespoons of ketchup or tomato paste to the broth mixture.
  • Feel free to make the meatballs ahead of time and store them in the fridge until ready to cook.

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