Salisbury Meatballs - Crockpot
A simple meal loved by all. Make the Meatballs, put in a few ingredients, and forget it for hours.Difficulty: Beginner
Servings 6
Equipment
- Crockpot
- Large Mixing Bowl
- Large Skillet (optional for Browning)
- Instant Read Digital Thermometer (to check for doneness)
INGREDIENTS
Meatballs:
- 1 ½ lbs Ground Beef
- ½ cup Breadcrumbs
- ¼ cup Milk
- 1 Lg. Egg
- 1 tsp. Worcestershire Sauce
- 1 tsp. Onion Powder
- ½ tsp. Garlic Powder
- ½ tsp. Salt
- ¼ tsp. Black Pepper
Gravy:
- 1 can Cream of Mushroom Soup - (10.5 oz.)
- 1 pkt. Brown Gravy Mix - (1 oz.)
- 2 cups Beef Broth
- 1 ½ med. Onion - (julienned)
- 8 oz. Mushrooms - (thin sliced)
- 2 Tbsp. Butter - (crumbled)
- ½ cup Sour Cream
- Fresh Parsley - chopped for garnish
INSTRUCTIONS
- Add the Ground Beef, Breadcrumbs, Milk, Egg, Worcestershire Sauce, Onion Powder, Garlic Powder, Salt, and Pepper to a large bowl. Mix gently until just combined.
- Roll the mixture into approximately 1 1/2" Meatballs and place them in the crockpot.
- Whisk together the Mushroom Soup, Brown Gravy Mix, and Beef Broth until smooth.
- Pour the Gravy mixture over the Meatballs.
- Add the sliced Onions and Mushrooms. Crumble the Butter over the top.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the Meatballs are fully cooked to 160°F and tender.
- During the final 10–15 minutes (when meatballs are about 130°F), gently stir in the Sour Cream until the Gravy becomes thick, rich, and creamy.
- Garnish with Fresh Parsley and spoon Gravy over the Meatballs.
SERVE WITH...
- Creamy Mashed Potatoes
- Buttered Egg Noodles
- Roasted Green Beans
- Garlic Bread
- Simple Garden Salad
Notes
Don't overmix the Beef when forming the Meatballs. Keeping the mixture loose keeps them tender and juicy.
Lightly Brown the Meatballs in a skillet before adding them to the crockpot for more flavor.
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