Ingredients
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1 lb ground beef
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1 small onion, finely chopped
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1/2 cup breadcrumbs
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1/4 cup milk
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1 egg
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1 tsp garlic powder
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1 tsp dried parsley
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Salt and pepper, to taste
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2 tbsp olive oil (for browning the meatballs)
For the Gravy:
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1 packet onion soup mix
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1 cup beef broth
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1 tbsp Worcestershire sauce
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1 tbsp soy sauce
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1 tsp garlic powder
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1/2 tsp dried thyme
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Salt and pepper, to taste
Instructions
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Make the Meatballs:
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In a large bowl, combine the ground beef, chopped onion, breadcrumbs, milk, egg, garlic powder, dried parsley, salt, and pepper.
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Mix until well combined, then roll the mixture into meatballs, about 1-1½ inches in diameter.
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You should get about 12-15 meatballs.
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Brown the Meatballs (Optional but Recommended):
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Heat olive oil in a large skillet over medium heat.
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Brown the meatballs in batches for 2–3 minutes per side, just until they are golden brown. Transfer the meatballs to the slow cooker after browning.
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If you’re short on time, you can skip this step and directly add the raw meatballs to the slow cooker.
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Prepare the Gravy:
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In a bowl, whisk together the onion soup mix, beef broth, Worcestershire sauce, soy sauce, garlic powder, dried thyme, salt, and pepper.
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Pour the gravy mixture over the meatballs in the slow cooker.
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Cook the Meatballs:
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Cover and cook on low for 4–5 hours or high for 2–3 hours, until the meatballs are fully cooked and tender.
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Serve:
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Serve the Salisbury steak meatballs with mashed potatoes, rice, or egg noodles, spooning some of the rich gravy over the top.
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