If you are craving something comforting, hearty, and packed with rich flavors, this Slow Cooker Salisbury Steak Meatballs Recipe is about to become one of your all-time favorites. Tender, juicy meatballs slowly cooked in a luscious beef gravy take traditional Salisbury steak to a new level of ease and deliciousness. Imagine the convenience of letting your slow cooker do all the work while you enjoy the aroma filling your kitchen. Whether you’re feeding a family or preparing an impressive but simple dinner, this dish delivers mouthwatering satisfaction with each bite.
Ingredients You’ll Need
To nail this recipe, the ingredient list is refreshingly straightforward but each one contributes something truly special to the final dish’s taste, texture, and color. From the savory ground beef to the punch of Worcestershire sauce and the silky richness of the gravy, every element plays an important role.
- 1 ½ lbs ground beef: The star protein; look for a blend with some fat for maximum juiciness.
- ½ cup breadcrumbs: Adds structure and helps keep the meatballs tender.
- ¼ cup milk: Moistens the breadcrumbs for the perfect meatball texture.
- 1 egg: Acts as a binder holding all ingredients together.
- 1 small onion, finely chopped: Brings a subtle sweetness and depth of flavor.
- 2 cloves garlic, minced: Provides a gentle but essential kick.
- 1 tablespoon Worcestershire sauce: Infuses that classic umami richness associated with Salisbury steak.
- 1 teaspoon salt: Enhances all the natural flavors.
- ½ teaspoon black pepper: Offers a balanced heat and aroma.
- 1 tablespoon olive oil: For perfectly browning the meatballs before slow cooking.
- 2 cups beef broth: Creates the base for the luscious gravy.
- 1 tablespoon tomato paste: Deepens the sauce with a touch of sweetness and acidity.
- 1 tablespoon Dijon mustard: Adds subtle tang and complexity.
- 2 tablespoons cornstarch: To thicken the sauce into a silky finish.
- 2 tablespoons water: Mixed with cornstarch to form a slurry for thickening.
- Fresh parsley, chopped (optional for garnish): Adds a bright, fresh finish for presentation.
How to Make Slow Cooker Salisbury Steak Meatballs Recipe
Step 1: Mix Your Meatball Ingredients
Start by combining your ground beef, breadcrumbs, milk, egg, finely chopped onion, garlic, Worcestershire sauce, salt, and black pepper in a large bowl. This is where all the flavors begin to unite. Make sure you mix thoroughly but gently. You want everything just combined to maintain tender meatballs, not dense or tough ones.
Step 2: Shape the Meatballs
Next, roll the mixture into meatballs roughly 1.5 inches in diameter. This size is just right for ensuring even cooking and delivering that perfect bite-sized experience. Try to make them uniform so they cook evenly in the slow cooker.
Step 3: Brown the Meatballs
Heat olive oil over medium heat in a large skillet. Brown the meatballs on all sides but don’t cook them through. This step is all about adding that beautiful caramelized flavor and locking in juices. Once browned, transfer them to a plate while you prepare the sauce.
Step 4: Prepare the Sauce in the Slow Cooker
In your slow cooker, whisk together beef broth, tomato paste, and Dijon mustard. This mixture forms a rich, savory gravy that will cook along with the meatballs. It’s important the sauce is smooth to coat the meatballs evenly.
Step 5: Combine Meatballs and Sauce
Place the browned meatballs directly into the slow cooker, nestling them in the sauce. Make sure each meatball gets some of that delicious gravy on it, as this will ensure flavor-infused bites.
Step 6: Slow Cook Until Tender
Cover and cook on low for 5 to 6 hours. This slow, gentle cooking breaks down the meat to become melt-in-your-mouth tender while the sauce thickens and deepens in flavor. The patience here truly pays off.
Step 7: Thicken the Sauce
About 30 minutes before you are ready to serve, mix the cornstarch with water to create a slurry. Stir it into the slow cooker to thicken the sauce. This step transforms your gravy into a luscious and velvety coating that clings perfectly to each meatball.
Step 8: Serve and Garnish
Serve your meatballs hot, and if you like, sprinkle chopped fresh parsley on top for a pop of color and brightness. The presentation is simple but effective, inviting everyone to dive in and savor.
How to Serve Slow Cooker Salisbury Steak Meatballs Recipe
Garnishes
Fresh parsley is a classic garnish that adds a cheerful green note and a touch of freshness to balance the hearty flavors. You can also consider a sprinkle of cracked black pepper or a light drizzle of extra Dijon mustard for an added zing.
Side Dishes
These meatballs pair beautifully with creamy mashed potatoes to soak up all the gravy, buttered egg noodles for a comforting carb base, or even roasted vegetables for a lighter companion. Green beans, carrots, or a crisp salad add wonderful color and crunch alongside this rich dish.
Creative Ways to Present
If you’re looking to surprise friends or family, serve the meatballs on toasted sandwich buns topped with a bit of extra sauce and pickles for a handheld Salisbury steak slider. Alternatively, build a hearty casserole by layering the meatballs with mashed potatoes, carrots, and gravy, then finishing under a broiler to crisp the top.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs and gravy in an airtight container in the refrigerator. They should stay good for up to 3 days and will only taste better as the flavors meld.
Freezing
Both the meatballs and sauce freeze well. Place them in a freezer-safe container or bag, separating with parchment paper if stacking, and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight for best texture.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring occasionally. Adding a splash of beef broth or water can help loosen the sauce if it has thickened too much. This keeps the meatballs moist and the gravy silky.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for a leaner option. Just note that cooking times might be slightly shorter, and the flavor will be milder. Adding extra herbs or seasoning can help boost flavor in that case.
What if I don’t have a slow cooker? Can I make this on the stove?
Absolutely! You can simmer the meatballs in the sauce over low heat on the stove, covered, for about 45 minutes to an hour. Just make sure to monitor so the sauce doesn’t reduce too much or burn.
Is it necessary to brown the meatballs first?
Browning is highly recommended because it develops flavor and gives the meatballs a nicer texture. However, if you’re short on time, you can skip this step, but expect a slightly different taste and appearance.
Can I use fresh breadcrumbs instead of store-bought?
Fresh breadcrumbs work beautifully and can make the meatballs even more tender. Just ensure they are finely ground and not too moist, or the meatball mixture could become too wet.
How thick should the gravy be when serving?
The gravy should be thick enough to coat the back of a spoon and cling to the meatballs without being gluey. The cornstarch slurry helps achieve that perfect consistency close to a restaurant-style Salisbury steak sauce.
Final Thoughts
This Slow Cooker Salisbury Steak Meatballs Recipe is a brilliant way to enjoy classic comforting flavors with practically no fuss and all the slow-cooked deliciousness you could hope for. It’s ideal for busy days when you want dinner ready without standing over the stove. Once you try this recipe, the tender meatballs and rich gravy will surely become a dinner time regular in your home. Go ahead, give it a try—you won’t regret it!
Print
Slow Cooker Salisbury Steak Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Salisbury Steak Meatballs recipe offers a comforting, hearty meal featuring tender beef meatballs simmered in a rich, savory gravy. Perfect for a hands-off dinner, these meatballs are browned on the stovetop before slow cooking in a flavorful beef broth sauce enhanced with tomato paste and Dijon mustard. The slow cooker method ensures juicy, flavorful meatballs with a thickened sauce that’s ideal for serving over mashed potatoes or egg noodles.
Ingredients
Meatballs
- 1 ½ lbs ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh parsley, chopped (optional for garnish)
Instructions
- Combine ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form meatballs: Shape the mixture into meatballs about 1.5 inches in diameter, ensuring uniform size for even cooking.
- Brown meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Do not cook through; this step seals in flavor. Remove meatballs and set aside.
- Prepare sauce: In the slow cooker, whisk together beef broth, tomato paste, and Dijon mustard until smooth and combined.
- Add meatballs to slow cooker: Place the browned meatballs into the sauce, ensuring they are coated well.
- Slow cook: Cover and cook on low for 5 to 6 hours until meatballs are tender and completely cooked through.
- Thicken sauce: About 30 minutes before serving, make a slurry by combining cornstarch and water. Stir this into the slow cooker sauce to thicken it.
- Serve: Serve the meatballs hot, garnished with chopped fresh parsley if desired. Ideal over mashed potatoes, rice, or noodles.
Notes
- Do not skip browning the meatballs; it adds depth and texture.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- The sauce thickens nicely with cornstarch slurry added toward the end; avoid adding too early to prevent clumping.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, use gluten-free breadcrumbs.
