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Creamy Slow Cooker Salisbury Steak Meatballs

A cozy, flavor-packed dish featuring tender meatballs simmered in a luscious creamy gravy, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 tsp garlic powder
  • 1 packet onion soup mix
  • Salt and pepper to taste
For the gravy
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup beef broth
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion soup mix, salt, and pepper. Mix until well incorporated and form into meatballs, about 1 inch in diameter.
  2. Optional: In a skillet over medium-high heat, brown the meatballs on all sides for extra flavor.
  3. Transfer the meatballs to the slow cooker.
  4. In a separate bowl, whisk together the cream of mushroom soup and beef broth until smooth. Pour this mixture over the meatballs.
Cooking
  1. Cover and cook on low for 5-6 hours, or on high for 3-4 hours, until the meatballs are cooked through and tender.
Serving
  1. When ready, garnish with fresh parsley and serve over mashed potatoes, rice, or noodles.

Notes

For a healthier option, consider using ground turkey or chicken instead of beef. Meatballs can be made ahead of time and frozen; just thaw before using. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.