2 lb. 900g ground beef
1 package dry onion soup mix
1/2 cup 55g Italian bread crumbs
1/4 cup 60ml milk
1/4 cup 30g all-purpose flour
2 tablespoons vegetable oil
2 cans cream of chicken soup
1 package dry au jus mix
3/4 cup 180ml water
In a large bowl, combine the ground beef, dry onion soup mix, Italian bread crumbs, and milk. Mix well using your hands until all ingredients are evenly incorporated.
Shape the mixture into meatballs of your desired size.
Lightly coat the meatballs with flour, shaking off any excess.
Heat the vegetable oil in a skillet over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides until a flavorful crust forms.
Transfer the browned meatballs to a slow cooker.
In a separate large bowl, whisk together the cream of chicken soup, dry au jus mix, and water until smooth and well combined.
Pour the creamy mixture over the meatballs in the slow cooker, ensuring they are fully coated.
Cover the slow cooker and cook on high for 3-4 hours or low for 4-5 hours, allowing the flavors to meld together and the meatballs to become tender and juicy.
Serve your succulent Salisbury Steak Meatballs over a bed of fluffy rice or tender egg noodles, and savor every delectable bite.
Experiment with different variations by adding finely chopped onions or garlic to the meat mixture for an extra punch of flavor.
To achieve a thicker sauce, you can mix 1-2 tablespoons of cornstarch with cold water and add it to the slow cooker during the last 30 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later enjoyment.