Description
This Salisbury Steak Meatballs recipe is a comforting and flavorful dish made easy with a slow cooker. Ground beef meatballs are seasoned and cooked in a rich onion and mushroom gravy, perfect to serve over mashed potatoes or rice for a hearty meal.
Ingredients
Scale
Meatballs:
- 1 1/4 pounds ground beef
- 1/2 cup panko bread crumbs
- 1/4 cup milk
- 1 large egg, slightly beaten
- 1 tablespoon steak seasoning
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Slow Cooker Sauce and Vegetables:
- 1 cup beef broth
- 3 tablespoons butter, melted
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups thinly sliced onions
- 8 ounces mushrooms, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Parsley, to garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, panko bread crumbs, milk, beaten egg, steak seasoning, soy sauce, Worcestershire sauce, and Dijon mustard. Mix well until all ingredients are evenly incorporated. Shape the mixture into tablespoon-sized meatballs and set aside.
- Make Slow Cooker Sauce Base: In the slow cooker, add the beef broth, melted butter, tomato paste, salt, and black pepper. Stir until everything is well combined to create the flavorful sauce base.
- Add Vegetables: Add the thinly sliced onions and mushrooms into the slow cooker, spreading them evenly over the sauce base.
- Add Meatballs: Place the prepared meatballs gently on top of the vegetables and sauce in the slow cooker to ensure even cooking.
- Cook Meatballs: Cover the slow cooker and cook on high for 4 hours or on low for 6 hours, allowing the flavors to meld and the meatballs to cook through.
- Thicken the Sauce: In a small bowl, stir the cornstarch into the cold water until smooth, then pour this mixture into the slow cooker. Gently stir to combine. Continue cooking for an additional 20 minutes, or until the sauce has thickened to your desired consistency.
- Serve: Serve the Salisbury steak meatballs hot over mashed potatoes or rice. Garnish with fresh parsley for a touch of color and freshness.
Notes
- Use panko bread crumbs for a lighter texture in the meatballs; regular bread crumbs can be substituted if needed.
- To make this dish gluten free, substitute panko bread crumbs with gluten-free bread crumbs and use gluten-free soy sauce.
- Adjust steak seasoning to your preferred spice level for more or less heat and flavor.
- For a richer sauce, use beef broth with reduced sodium and add more butter if desired.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with your choice of side such as mashed potatoes, rice, or buttered noodles for a complete meal.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
