If you’re craving a comforting, easy-to-make meal, these creamy slow-cooked Salisbury steak meatballs are the perfect solution. Tender, juicy meatballs made from ground beef are slow-cooked in a rich and flavorful gravy, creating a dish that’s as satisfying as it is delicious. Whether served with mashed potatoes, rice, or even over noodles, this dish will quickly become a family favorite.
The beauty of this recipe lies in its simplicity and the slow cooker method, which allows the meatballs to cook to perfection while you go about your day. The meatballs are perfectly seasoned and brown in olive oil before being simmered in beef broth, creating a rich gravy that’s full of flavor. The final touch is the addition of heavy cream and a cornstarch slurry, which transforms the broth into a creamy, velvety sauce. The result is a hearty meal that’s perfect for weeknight dinners or special occasions.
Ingredients
To make this comforting dish, you’ll need 1 pound of ground beef. This will form the base of your meatballs, ensuring they are flavorful and tender. You’ll also need ½ cup of breadcrumbs, which help to bind the meatballs together, along with ¼ cup of finely chopped onion for a bit of sweetness and texture. One large egg will help to hold everything together, while 1 tablespoon of Worcestershire sauce adds a rich, savory depth of flavor. Season the mixture with ½ teaspoon each of garlic powder and onion powder, along with salt and pepper to taste, ensuring that the meatballs are perfectly seasoned.
For the gravy, you’ll need 2 cups of beef broth to create a savory base. You’ll also need 1 tablespoon of cornstarch mixed with 1 tablespoon of water to thicken the gravy and 2 tablespoons of olive oil to brown the meatballs. Finally, ½ cup of heavy cream will give the gravy its creamy, velvety texture, making this dish extra indulgent.
Directions
Begin by mixing together the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a bowl. Stir everything together until the mixture is well combined.
Form the mixture into 12 meatballs and set them aside.
Next, heat the olive oil in a skillet over medium heat. Brown the meatballs in batches, turning them to ensure that all sides are golden brown. Once browned, transfer the meatballs to your slow cooker.
In the same skillet, pour in the beef broth, scraping up any brown bits from the bottom of the skillet with a spatula. Bring the broth to a simmer, then pour it over the meatballs in the slow cooker.
Cover the slow cooker and cook the meatballs on low for 6-7 hours, or on high for 3-4 hours, allowing them to cook gently and soak up the flavors of the broth.
After the cooking time, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Stir this mixture into the slow cooker, followed by the heavy cream. Stir well to combine, then cook for an additional 20 minutes on low to allow the gravy to thicken.
Serve the meatballs with mashed potatoes, rice, or your favorite side dish, generously smothered in the thick and creamy gravy.
Conclusion
These creamy slow-cooked Salisbury steak meatballs are a perfect blend of comfort and convenience. The slow cooker does most of the work, resulting in a dish that’s rich in flavor and perfect for busy days. Whether you’re serving them for a family dinner or a special occasion, these meatballs are sure to be a hit. The creamy gravy adds a luxurious touch to the meatballs, making each bite indulgent and satisfying.
What’s your favorite way to serve these meatballs? Let us know in the comments below! #SlowCookerMeatballs #ComfortFood #CreamyGravy #EasyDinner