Irresistible Slow Cooker Salisbury Steak Meatballs
These Slow Cooker Salisbury Steak Meatballs are tender, juicy, and smothered in a rich, savory Salisbury steak sauce. Made effortlessly in your slow cooker, they are the ultimate comfort food, perfect for a weeknight dinner or potluck.
Equipment
- Large bowl
- Measuring cups and spoons
- Large skillet
- Slow cooker
- Whisk
- Spatula or spoon
Ingredients
- 1.5 lbs ground beef
- ½ cup breadcrumbs
- ¼ cup finely chopped onion
- 1 egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 oz sliced mushrooms
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
Instructions
- In a large bowl, gently combine the ground beef, breadcrumbs, onion, egg, Worcestershire sauce, garlic powder, onion powder, pepper, and salt. Try not to overmix.
- Form the mixture into evenly sized meatballs, about 1-1.5 inches in diameter.
- Heat the olive oil in a large skillet over medium-high heat.
- Brown the meatballs in batches, turning occasionally, until they are browned on all sides. Remove from skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the sliced onion and cook until softened and translucent, about 5-7 minutes.
- Add the sliced mushrooms and cook until they are tender and have released their moisture, about 5-7 minutes more.
- Sprinkle the flour over the onion and mushroom mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the tomato paste, Worcestershire sauce, Dijon mustard, thyme, pepper, and salt. Bring the sauce to a simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes.
- Pour about half of the Salisbury steak sauce into the bottom of your slow cooker.
- Arrange the browned meatballs in a single layer over the sauce.
- Pour the remaining sauce over the meatballs, making sure they are well coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Notes
Serve over mashed potatoes, egg noodles, or rice. Add a side of steamed green beans, roasted broccoli, or a simple salad. Garnish with chopped fresh parsley. To store leftovers, allow the meatballs and sauce to cool completely before transferring them to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. For a cheesy twist, stuff the meatballs with cheddar or mozzarella before cooking. Add red pepper flakes for a spicy kick. Use a variety of mushrooms for a more complex flavor.