Description
Slow Cooker Salisbury Steak Meatballs: Tender meatballs in savory gravy made with ground beef, onions, mushrooms, and Worcestershire sauce. Comfort food perfection!
Ingredients
Scale
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1 small onion, finely minced (about 1/2 cup)
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Meatball Mixture In a large bowl, combine the milk and breadcrumbs, allowing them to soak for 5 minutes until softened. Add the ground beef, beaten eggs, minced onion, garlic, Worcestershire sauce, salt, pepper, and parsley. Mix gently with your hands just until the ingredients are combined. Overmixing will result in tough meatballs, so use a light touch. Let the mixture rest for 10 minutes to allow flavors to meld.
- Step 2: Form and Brown the Meatballs With slightly dampened hands, shape the meat mixture into 1 1/2-inch balls (about 2 tablespoons each). You should get approximately 24-28 meatballs. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Working in batches to avoid crowding, brown the meatballs on all sides, about 1-2 minutes per side. You’re not cooking them through, just developing a flavorful crust. Transfer the browned meatballs to a plate lined with paper towels.
- Step 3: Prepare the Mushroom Gravy Base In the same skillet used for the meatballs, melt the butter over medium heat. Add the sliced onions and cook until softened and translucent, about 3-4 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
- Step 4: Finish the Gravy and Slow Cook Gradually whisk in the beef broth, ensuring there are no lumps. Add the Worcestershire sauce, ketchup, dijon mustard, and dried thyme. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Taste and adjust seasonings if needed. Transfer the gravy to your slow cooker, then carefully add the browned meatballs. 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 5: Final Touches and Serving Gently stir the Slow Cooker Salisbury Steak Meatballs about halfway through cooking, being careful not to break them. During the last 30 minutes, check the consistency of the gravy – if it’s too thin, leave the lid slightly ajar to allow some liquid to evaporate. If it’s too thick, add a little beef broth. Serve hot over mashed potatoes, egg noodles, or rice, garnished with fresh parsley if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving (4 meatballs)
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 135mg