Description
This Easy Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and hearty meal with tender meatballs simmered in a rich mushroom and onion gravy. Perfect for a set-it-and-forget-it dinner, these flavorful meatballs require minimal prep and cook slowly to develop deep flavors in the sauce.
Ingredients
Meatballs
- 2 lbs ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Sauce
- 2 cups beef broth
- 1 cup sliced mushrooms
- 1 small onion, sliced
- ¼ cup all-purpose flour
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- ½ tsp dried thyme
Instructions
- Prepare the meatballs: In a large bowl, mix together ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper until well combined. Shape the mixture into 1-inch meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides to create a crust but do not cook them through. Once browned, transfer the meatballs to the slow cooker.
- Make the sauce: In the same skillet, sauté the sliced onions and mushrooms until softened and fragrant. Stir in the all-purpose flour and cook for one minute to remove the raw flour taste. Gradually whisk in the beef broth, stirring constantly until the sauce thickens. Add the tomato paste, Dijon mustard, and dried thyme, mixing well to combine.
- Cook the meatballs: Pour the prepared mushroom and onion sauce over the meatballs in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the meatballs are fully cooked through and the sauce is thickened and flavorful.
Notes
- For best texture, do not skip browning the meatballs before slow cooking; this adds flavor and prevents them from falling apart.
- You can substitute ground beef with a blend of beef and pork for richer flavor.
- Serving suggestion: Serve over mashed potatoes, egg noodles, or rice for a complete meal.
- Make sure not to over-stir the meatballs once in the slow cooker to keep them intact.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 3 months.
