Description
Slow Cooker Salisbury Steak Meatballs are juicy beef meatballs simmered in a rich mushroom and onion gravy. This comforting, slow-cooked dish is perfect served over mashed potatoes, noodles, or rice for a hearty and satisfying meal.
Ingredients
- 1 lb ground beef
- 1 egg
- 1/3 cup breadcrumbs
- 1/4 cup onion, finely minced
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz sliced mushrooms
- 1 medium onion, thinly sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp Dijon mustard (optional)
- 1 tbsp cornstarch + 2 tbsp cold water (for slurry)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- In a bowl, mix ground beef, egg, breadcrumbs, minced onion, garlic powder, Worcestershire sauce, salt, and pepper until just combined.
- Form mixture into 1 to 1.5-inch meatballs.
- (Optional) Brown the meatballs in a skillet over medium heat until seared on all sides.
- Place sliced onions and mushrooms in the bottom of the slow cooker. Add meatballs on top.
- In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, Dijon mustard (if using), salt, and pepper. Pour over meatballs and vegetables.
- Cover and cook on low for 5–6 hours or high for 2.5–3 hours.
- About 30 minutes before serving, mix cornstarch and water, stir into the slow cooker, and cook uncovered until gravy thickens.
- Serve over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Notes
- Browning the meatballs adds flavor and improves texture.
- Use gluten-free breadcrumbs and sauces for a gluten-free version.
- The gravy thickens as it cools; reheat with a splash of broth.
- This dish freezes well for up to 2 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
