Description
This Easy Slow Cooker Salisbury Steak Meatballs recipe offers a comforting and flavorful twist on the classic Salisbury steak. Juicy beef meatballs are browned and then simmered slowly in a rich mushroom and onion gravy, made with Worcestershire sauce, tomato paste, and Dijon mustard. Perfect for a hands-off meal that yields tender meatballs infused with deep, savory flavors.
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 (for browning)
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 Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into 1-inch meatballs evenly sized for consistent cooking.
- Brown Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and brown on all sides without cooking them through fully. This step adds flavor and texture. Once browned, transfer the meatballs to the slow cooker.
- Make the Sauce: In the same skillet, add sliced onions and mushrooms. Sauté until softened, which should take about 4-5 minutes. Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in beef broth, continuing to stir until the sauce thickens. Mix in tomato paste, Dijon mustard, and dried thyme to enrich the flavor. Pour this savory sauce over the meatballs in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process ensures the meatballs are fully cooked, tender, and infused with the mushroom-onion gravy. The sauce will thicken beautifully during this time.
Notes
- For an even richer sauce, add a splash of red wine to the mushroom and onion mixture before adding the broth.
- Use fresh mushrooms for the best flavor; cremini or white button mushrooms work well.
- If preferred, you can use gluten-free breadcrumbs to make the dish gluten-free.
- This recipe can be doubled easily to serve a larger crowd.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
