Step-by-step instructions
- In a large bowl, combine the ground beef, panko bread crumbs, half of the onion soup mix, garlic powder, and black pepper.
- Mix gently just until everything is combined; don’t overwork the meat!
- Shape the mixture into evenly sized meatballs and place them in a single layer in the slow cooker.
- In a separate bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, the remaining onion soup mix, and the diced onion.
- Pour the gravy mixture evenly over the meatballs, ensuring they are well coated.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the meatballs are tender and cooked through.
- Gently stir before serving to coat the meatballs in the rich gravy.
- Serve hot over creamy mashed potatoes with plenty of gravy spooned on top.
Best ways to enjoy it
To elevate your meal, serve the Slow Cooker Salisbury Steak Meatballs over a generous scoop of creamy mashed potatoes. Pair it with steamed green beans or a fresh garden salad for a well-rounded dinner. For those craving more comfort, consider adding a side of buttery corn or a warm biscuit to soak up that delicious gravy.
Storage and reheating tips
Storing leftovers is simple! Keep any remaining meatballs and gravy in an airtight container in the fridge for up to 3 days. When ready to enjoy again, gently reheat in the microwave or on the stovetop. If you’ve made a larger batch, you can freeze the meatballs in the gravy for up to three months. Just make sure to thaw them thoroughly in the fridge before reheating.
Tricks for success
Here are a few handy tips to ensure success with this recipe:
- Don’t skip the resting step after mixing your meat—the proteins need time to relax, which makes for a juicier meatball.
- If you’re tight on time, you can form the meatballs ahead of time and refrigerate them until you’re ready to cook!
- For extra flavor, sauté your diced onions for a few minutes before mixing them in for a sweeter, caramelized taste.
Creative twists
Feel free to customize your Slow Cooker Salisbury Steak Meatballs! Try adding grated Parmesan cheese or fresh herbs like parsley or thyme for an aromatic lift. You can also swap out the mushroom soup for a cheese sauce or even a spicy salsa for a unique flavor twist. If you’re looking for a lighter option, use ground turkey or chicken and substitute the beef broth with vegetable broth.
FAQ
Can I use regular bread crumbs instead of panko?
Yes! Regular bread crumbs will work, but panko gives a lighter, crispier texture that holds up well in the meatballs.
Can I make this dish in advance?
Absolutely! You can prepare the meatballs and the gravy the day before, store them separately, and then combine and cook them the next day.
How long can I safely store leftovers?
Leftovers can last for up to 3 days in the refrigerator. If freezing, make sure to consume them within three months for the best quality.
Savor the ease and flavor of these Slow Cooker Salisbury Steak Meatballs. With minimal effort and maximal taste, they truly are a dinner solution for any busy night!
