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Slow Cooker Salisbury Steak Meatballs

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Juicy ground beef meatballs slow-cooked in a rich mushroom and onion gravy, offering a simple and comforting classic Salisbury steak meal.

Ingredients

  • 1 lb ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • Salt and pepper, to taste
  • 8 oz mushrooms, sliced
  • 1 cup beef broth
  • 1 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1-2 tbsp cornstarch or flour (for thickening)
  • 1-2 tbsp butter or oil (for sautéing)
  • Optional: grated Parmesan cheese (for meatballs)

Instructions

  1. In a large bowl, mix ground beef, bread crumbs, egg, chopped onion, garlic, Worcestershire sauce, salt, and pepper until just combined.
  2. Shape the mixture into meatballs about 1.5 inches in diameter.
  3. In a skillet over medium heat, lightly brown the meatballs on all sides, then transfer them to the slow cooker.
  4. In the same skillet, sauté sliced mushrooms and onions in butter or oil until softened.
  5. Add beef broth, soy sauce, and tomato paste to the skillet, stirring to combine and scraping up any browned bits.
  6. Pour the mushroom gravy mixture over the meatballs in the slow cooker.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours until meatballs are cooked through and tender.
  8. If the gravy needs thickening, mix cornstarch or flour with a little cold water and stir into the slow cooker, cooking an additional 15-20 minutes until thickened.

Notes

  • Add a splash of red wine to the gravy for extra richness.
  • Replace bread crumbs with almond flour for a lower-carb option.
  • Add fresh thyme or rosemary to the gravy for an herbal note.
  • Serve over mashed potatoes, egg noodles, or cauliflower rice.
  • Mix grated Parmesan cheese into the meat mixture for extra flavor.
  • Store leftovers in an airtight container in the fridge up to 3 days or freeze for longer storage.
  • Reheat gently with a splash of beef broth to loosen the sauce if needed.

Nutrition

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