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
Scale
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.
