Slow Cooker Salisbury Meatballs Recipe with Creamy Mashed Potatoes – Hearty Comfort Food Dinner
Tender beef meatballs slow-cooked in a rich, savory brown gravy, served over a bed of creamy, buttery mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 lbs ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 large yellow onion, sliced
- 3 cups beef broth
- 2 tbsp Worcestershire sauce (for gravy)
- 1 tsp dried thyme
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 3 lbs Russet potatoes, peeled
- 1/2 cup butter
- 1/2 cup heavy cream
Instructions
- Mix ground beef, breadcrumbs, egg, 2 tbsp Worcestershire, salt, and pepper. Form into 1-inch meatballs.
- Brown meatballs in a skillet over medium-high heat until seared on all sides.
- Place meatballs and sliced onions into the slow cooker.
- Pour in beef broth, remaining Worcestershire sauce, and thyme.
- Cook on Low for 6-8 hours or High for 3-4 hours.
- Boil potatoes in salted water until tender, then mash with butter and cream.
- Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking.