Slow Cooker Salisbury Steak Meatballs

Tender beef meatballs, mushrooms, and onion simmer in rich Worcestershire beef gravy for an easy slow cooker dinner ready in about four hours.

Prep: 15 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb beef meatballs
• 8 oz mushrooms
• 1 yellow onion
• 2 cups beef broth
• 1 tbsp worcestershire sauce
• 2 tbsp cornstarch
• 3 tbsp cold water
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Slice the mushrooms and onion. Add the meatballs, mushrooms, and onion to the slow cooker. (about 10 min)
2. Whisk the beef broth, Worcestershire sauce, salt, and pepper together, then pour over the meatballs and vegetables. (about 5 min)
3. Cover and slow-cook on LOW for 4 hours, until the meatballs reach 160°F (71°C) internally and the vegetables are tender. (about 240 min) — LOW
4. Transfer the meatballs to a serving dish. Stir the cornstarch and cold water into a smooth slurry, then stir it into the hot slow cooker gravy. (about 5 min)
5. Cover and cook on HIGH for 10 to 15 minutes, stirring once, until the gravy is glossy and thickened. Return the meatballs to the gravy and serve. (about 15 min) — HIGH