Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 large egg
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
For the Gravy:
- 1 packet onion soup mix (or homemade version)
- 1 cup beef broth
- 1/4 cup water
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp Dijon mustard
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, garlic powder, salt, pepper, and Worcestershire sauce. Mix well until all ingredients are evenly combined. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and set them aside on a plate.
- In a separate bowl or measuring cup, whisk together the beef broth, water, soy sauce, ketchup, Dijon mustard, onion soup mix, and black pepper. Stir until the mixture is well combined.
- Place the meatballs in the bottom of the crockpot. Pour the prepared gravy mixture over the meatballs, ensuring they are all covered. Cover the crockpot with the lid, set it on low, and cook for 6-7 hours, or on high for 3-4 hours. The meatballs should be tender and cooked through by the end of the cooking time.
- Once the meatballs are done, give the gravy a quick stir. Serve the Salisbury steak meatballs over mashed potatoes, rice, or noodles, and spoon the rich gravy over the top. Garnish with freshly chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low
