Slow Cooker Salisbury Steak Meatballs with Gravy (Print Version)
Tender slow cooker Salisbury steak meatballs simmered in a rich mushroom gravy. An easy, comforting meal for busy weeknights, packed with savory flavor.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 260 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty Meatball Foundation
01 -
1 1/2 lbs lean ground beef (85/15)
02 -
1 large egg
03 -
1/2 cup panko breadcrumbs
04 -
1 tbsp Worcestershire sauce
05 -
1/2 tsp dried thyme
06 -
Salt and black pepper to taste
→ Umami Gravy Aromatics & Boosters
07 -
1 cup yellow onion, finely diced (divided)
08 -
4 cloves garlic, minced (divided)
09 -
8 oz cremini mushrooms, sliced
10 -
1 tbsp olive oil
11 -
1 tsp tomato paste
12 -
1 tbsp Dijon mustard
→ Rich Gravy Base & Thickener
13 -
2 tbsp all-purpose flour
14 -
2 cups beef broth, low sodium
15 -
1/4 cup heavy cream
16 -
2 tbsp cornstarch
17 -
2 tbsp cold water
→ Fresh Herb Finish
18 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
In a large bowl, combine 1 1/2 lbs lean ground beef, 1 large egg, 1/2 cup panko breadcrumbs, 1 tbsp Worcestershire sauce, 1/2 tsp dried thyme, salt, and black pepper. Mix gently until just combined. Form into 18-20 meatballs for your Tender Slow Cooker Salisbury Steak Meatballs.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned meatballs to the slow cooker insert.
03 -
In the same skillet, add 1 cup finely diced yellow onion and 8 oz sliced cremini mushrooms. Sauté until softened, about 5-7 minutes. Add 4 cloves minced garlic and 1 tsp tomato paste, cooking for 1 minute more until fragrant.
04 -
Stir in 1 tbsp Dijon mustard and 2 tbsp all-purpose flour, cooking for 1 minute. Gradually whisk in 2 cups low sodium beef broth until smooth. Bring to a gentle simmer, scraping up any browned bits from the pan.
05 -
Pour the gravy mixture over the meatballs in the slow cooker. Cover and cook on low for 4 hours (or high for 2 hours) until the meatballs are tender and cooked through. This ensures truly Tender Slow Cooker Salisbury Steak Meatballs.
06 -
In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry. Stir the slurry and 1/4 cup heavy cream into the slow cooker. Cook on high for an additional 15-20 minutes, or until the gravy for your Tender Slow Cooker Salisbury Steak Meatballs has thickened.
07 -
Stir in 1/4 cup fresh chopped parsley. Taste and adjust seasoning as needed. Serve your delicious Tender Slow Cooker Salisbury Steak Meatballs hot over mashed potatoes or egg noodles.
# Notes:
01 -
For an extra rich flavor, consider using a mix of ground beef and ground pork in your meatballs. Serve these Tender Slow Cooker Salisbury Steak Meatballs over creamy mashed potatoes or wide egg noodles.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months and reheat gently.
03 -
If you prefer a thinner gravy, simply omit the cornstarch slurry. For a thicker gravy, you can add a bit more cornstarch mixed with cold water.
04 -
Don't overmix the meatball mixture, as this can lead to tough meatballs. Mix just until combined for the most tender results.
# Tools You'll Need:
01 -
Slow cooker
02 -
Large mixing bowl
03 -
Skillet
04 -
Whisk
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 434 kcal
Total Fat: 29 g
Total Carbohydrate: 14 g
Protein: 28 g