Tender Slow Cooker Salisbury Steak Meatballs (Print Version)
Slow Cooker Salisbury Steak Meatballs deliver tender, flavorful beef in a rich mushroom gravy. An easy, comforting dinner for busy weeknights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 300 Minutes minutes
Total Time: 320 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Savory Meatball Foundation
01 -
1 1/2 lbs lean ground beef (85/15)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1 tbsp Worcestershire sauce
05 -
1 tsp Dijon mustard
06 -
1 tsp kosher salt
07 -
1/2 tsp black pepper
→ Aromatic & Earthy Gravy
08 -
2 cups low-sodium beef broth
09 -
8 oz cremini mushrooms, sliced
10 -
1/2 cup yellow onion, finely diced
11 -
2 cloves garlic, minced
12 -
1/4 cup ketchup
13 -
1 tbsp Worcestershire sauce
14 -
1/2 tsp dried thyme
→ Thickening & Freshness
15 -
2 tbsp cornstarch
16 -
1/4 cup cold water
17 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
In a large bowl, combine 1 1/2 lbs lean ground beef, 1/2 cup panko breadcrumbs, 1 large egg, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently until just combined. Form into approximately 18-20 uniform meatballs.
02 -
Heat a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides, about 2-3 minutes per batch. This step adds depth of flavor to your Tender Slow Cooker Salisbury Steak Meatballs. Transfer seared meatballs to a 6-quart slow cooker.
03 -
In the same skillet, add 8 oz sliced cremini mushrooms and 1/2 cup finely diced yellow onion. Sauté for 5-7 minutes until softened. Add 2 cloves minced garlic and cook for another minute until fragrant, scraping up any browned bits from the pan.
04 -
Add the sautéed mushrooms, onion, and garlic to the slow cooker with the meatballs. Pour in 2 cups low-sodium beef broth, 1/4 cup ketchup, 1 tbsp Worcestershire sauce, and 1/2 tsp dried thyme. Stir gently to combine all ingredients.
05 -
Cover the slow cooker and cook on LOW for 5 hours, or on HIGH for 2.5-3 hours, until the meatballs are tender and cooked through. This slow cooking process ensures incredibly tender Slow Cooker Salisbury Steak Meatballs with rich flavor.
06 -
Carefully remove the meatballs from the slow cooker and set aside. In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup cold water to create a smooth slurry. Stir the slurry into the hot gravy in the slow cooker. Cover and cook on HIGH for 15-20 minutes, or until thickened.
07 -
Return the meatballs to the thickened gravy, stirring gently to coat. Garnish your delicious Tender Slow Cooker Salisbury Steak Meatballs with 2 tbsp fresh chopped parsley just before serving. Serve hot with your favorite sides.
# Notes:
01 -
These meatballs are fantastic served over creamy mashed potatoes, egg noodles, or even rice to soak up all that rich gravy.
02 -
For a leaner option, you can use ground turkey or chicken, but adjust cooking time slightly as they cook faster.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
For an extra layer of umami, consider adding a splash of red wine or a teaspoon of soy sauce to the gravy base in step 4.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
Large mixing bowl
03 -
Whisk
04 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 475 kcal
Total Fat: 29 g
Total Carbohydrate: 13 g
Protein: 32 g