Savor the comfort of “Comfort Classic: Slow Cooker Salisbury Steak Meatballs,” a hearty and delicious dish that transforms the traditional Salisbury steak into succulent, easy-to-serve meatballs. Cooked slowly in a rich mushroom gravy, these meatballs are perfect for a comforting dinner, served over mashed potatoes or noodles. This slow cooker recipe simplifies meal preparation, making it ideal for busy weekdays, cozy family dinners, or whenever you need a warm, satisfying meal.
Why You’ll Love Slow Cooker Salisbury Steak Meatballs:
- Comfort Food at Its Best: Enjoy the flavors of a classic comfort dish in an easy-to-eat format.
- Set and Forget: Let the slow cooker do the work for you, freeing up your time for other activities.
- Versatile Serving Options: Perfect over mashed potatoes, egg noodles, or even rice.
- Crowd-Pleaser: Great for family meals or gatherings, appealing to both adults and children.
Ingredients Notes For Slow Cooker Salisbury Steak Meatballs:
- Ground Beef: Use lean ground beef for best results, as it provides enough flavor without being too greasy.
- Breadcrumbs and Milk: Help bind the meatballs and keep them moist.
- Egg: Acts as a binder to hold the meatballs together.
- Seasonings: Onion powder, garlic powder, and Worcestershire sauce enhance the meaty flavor.
- Mushrooms: Sliced or chopped, mushrooms are essential for the gravy, adding earthiness and texture.
- Beef Broth: Forms the base of the gravy, enriching the overall dish.
- Cornstarch: Used to thicken the gravy to the perfect consistency.
- Fresh Parsley: For garnishing and adding a fresh note.
Recipe Steps:
- Prepare the Meatballs:
- In a bowl, mix together ground beef, breadcrumbs soaked in milk, egg, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Form into meatballs about the size of a golf ball.
- Brown the Meatballs (optional):
- Though optional, browning the meatballs in a skillet before adding to the slow cooker can enhance their flavor and texture.
- Make the Gravy:
- In the slow cooker, whisk together beef broth, a splash more Worcestershire sauce, and a little cornstarch to create the base for your gravy. Add sliced mushrooms to the mixture.
- Cook:
- Place the meatballs into the slow cooker. Cover and cook on low for 4-6 hours or on high for about 3 hours, until the meatballs are cooked through and the gravy has thickened.
- Thicken the Gravy (if needed):
- If the gravy isn’t thick enough by the end of cooking, you can thicken it with a slurry of cornstarch and water. Add to the slow cooker, stir, and let cook for an additional 20-30 minutes.
- Serve:
- Serve the meatballs and gravy over mashed potatoes, egg noodles, or steamed rice. Garnish with chopped fresh parsley.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze the meatballs and gravy separately in suitable containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
INGREDIENTS
For the Meatballs:
- 1 1/2 pounds ground beef (preferably 85/15 for flavor and moisture)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 tablespoons onion, finely grated or minced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
For the Gravy:
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup (or homemade equivalent)
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS
- Prepare the Meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, grated onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix until well combined but do not overmix to keep the meatballs tender.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Brown the Meatballs (optional):
- Although this step is optional, browning the meatballs in a skillet over medium-high heat before adding them to the slow cooker can add depth to the flavor and improve their texture. Turn them occasionally until all sides are golden brown, then transfer them to the slow cooker.
- Prepare the Gravy:
- In a medium bowl, whisk together the beef broth, cream of mushroom soup, onion soup mix, and Worcestershire sauce. Pour this mixture over the meatballs in the slow cooker.
- Cook:
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through.
- Thicken the Gravy:
- About 30 minutes before serving, stir in the cornstarch mixture to thicken the gravy. Continue cooking until the gravy reaches your desired consistency.
- Serve:
- Garnish the meatballs and gravy with chopped fresh parsley before serving.
- Serve over mashed potatoes, egg noodles, or rice to make a complete meal.