Description
This Slow Cooker Salisbury Steak Meatballs recipe offers a deliciously comforting meal featuring tender meatballs simmered in a rich mushroom and onion gravy. Perfect for an easy, hands-off dinner, the meatballs are seasoned with a flavorful blend of steak seasoning, soy sauce, and Worcestershire sauce, then slow-cooked to perfection with savory onions and mushrooms.
Ingredients
Scale
Meatballs:
- 1 1/4 pounds ground beef
- 1/2 cup panko bread crumbs
- 1/4 cup milk
- 1 large egg, slightly beaten
- 1 tablespoon steak seasoning
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Slow Cooker Sauce:
- 1 cup beef broth
- 3 tablespoons butter, melted
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups thinly sliced onions
- 8 ounces mushrooms, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Parsley, to garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, panko bread crumbs, milk, slightly beaten egg, steak seasoning, soy sauce, Worcestershire sauce, and Dijon mustard. Mix gently until just combined to avoid tough meatballs. Shape the mixture into tablespoon-sized meatballs and set them aside.
- Combine Slow Cooker Ingredients: In the slow cooker, whisk together the beef broth, melted butter, tomato paste, salt, and black pepper until well combined, creating a rich base for the meatballs.
- Add Vegetables: Layer the thinly sliced onions and mushrooms evenly over the broth mixture in the slow cooker, allowing them to cook down and enhance the sauce’s flavor.
- Add Meatballs to Slow Cooker: Place the prepared meatballs gently on top of the onions and mushrooms, ensuring they have some space without crowding for even cooking.
- Slow Cook the Meatballs: Cover the slow cooker and cook on high heat for 4 hours or on low heat for 6 hours until the meatballs are cooked through and tender.
- Thicken the Sauce: After the meatballs have cooked, mix cornstarch with cold water to create a slurry. Pour this mixture into the slow cooker and gently stir to combine. Continue cooking for an additional 20 minutes until the sauce thickens to a desirable consistency.
- Serve: Serve the Salisbury steak meatballs hot over mashed potatoes or rice. Garnish with fresh parsley for a pop of color and added freshness.
Notes
- Use panko bread crumbs for a lighter texture; regular bread crumbs can be substituted if needed.
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- For a gluten-free version, use gluten-free bread crumbs and check that all sauces are gluten-free.
- Adding a splash of red wine to the slow cooker can deepen the flavor of the sauce.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 meatball
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg
