Description
This Easy Slow Cooker Salisbury Steak Meatballs recipe combines tender, flavorful meatballs with a rich mushroom and onion gravy, all cooked slowly to perfection in a crockpot. Perfect for a comforting, hands-off dinner that yields six generous servings.
Ingredients
Scale
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 meatball mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until everything is well incorporated, then form the mixture into 1-inch meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, ensuring they get a nice crust but are not cooked through. Once browned, transfer the meatballs to the slow cooker.
- Make the sauce: In the same skillet, sauté the sliced onions and mushrooms until they become softened and fragrant. Sprinkle in the flour and cook for about 1 minute to form a roux. Gradually whisk in the beef broth, stirring continuously until the sauce thickens. Stir in tomato paste, Dijon mustard, and dried thyme to add depth of flavor.
- Cook in the slow cooker: Pour the prepared sauce over the meatballs in the slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours. The meatballs should be fully cooked, tender, and the sauce thickened by the end of the cooking time.
Notes
- Browning the meatballs before slow cooking enhances their flavor and texture.
- Use fresh mushrooms and onions for the best-tasting gravy.
- Serve this dish over mashed potatoes, egg noodles, or rice for a complete meal.
- If you prefer thicker gravy, you can thicken it further by whisking in a slurry of cornstarch and water during the last 30 minutes of cooking.
- Leftovers refrigerate well for up to 3 days and freeze nicely for up to 2 months.
