Description
Tasty Slow Cooker Salisbury Steak Meatballs: Juicy meatballs made with ground beef, onions, and mushroom gravy. Perfect for a savory, cozy meal.
Ingredients
Scale
- 2 lbs (900g) ground beef (80/20 lean-to-fat ratio)
- 1 cup (60g) bread crumbs
- 2 large eggs
- 1/4 cup (60ml) milk
- 1/4 cup (40g) onion, finely minced
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons vegetable oil
- 1 large onion (200g), thinly sliced
- 8 oz (225g) mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (480ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon dijon mustard
- 1 teaspoon beef bouillon (optional, for extra flavor)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Meatball Mixture In a large mixing bowl, combine the ground beef, bread crumbs, eggs, milk, minced onion, garlic, Worcestershire sauce, salt, pepper, and dried thyme. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the meat. Cover the bowl and let it rest in the refrigerator for 15 minutes to allow the flavors to meld and make the mixture easier to form.
- Step 2: Form and Brown the Meatballs Remove the meat mixture from the refrigerator and form into 1½-inch meatballs (approximately 24-30 meatballs). Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 1-2 minutes per side. You’re not aiming to cook them through, just to develop a flavorful crust. Transfer the browned meatballs to a plate lined with paper towels.
- Step 3: Prepare the Gravy Base In the same skillet with the remaining oils and bits from the meatballs, add the sliced onions and mushrooms. Sauté for 5-7 minutes until softened and starting to caramelize. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Step 4: Complete the Gravy Slowly whisk in the beef broth, stirring continuously to prevent lumps. Add the Worcestershire sauce, ketchup, dijon mustard, and beef bouillon if using. Bring the mixture to a simmer and cook for about 5 minutes until slightly thickened. Taste and adjust seasonings with salt and pepper as needed.
- Step 5: Slow Cooker Magic Transfer the browned meatballs to your slow cooker. Pour the hot gravy mixture over the meatballs, making sure they’re all well-coated. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the meatballs are cooked through and tender.
- Step 6: Final Touches Gently stir the Slow Cooker Salisbury Steak Meatballs before serving, being careful not to break them. If the gravy seems too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, adding this slurry to the slow cooker, and cooking on HIGH for an additional 15 minutes with the lid off. Garnish with freshly chopped parsley before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 meatballs
- Calories: 320 calories per serving
- Sugar: 4 grams
- Sodium: 920 mg
- Fat: 18 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 1 gram
- Protein: 27 grams
- Cholesterol: 150 mg