Description
Tender Salisbury steak meatballs cooked slowly in a rich mushroom onion gravy. Perfect for an easy comforting meal served over mashed potatoes or rice.
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 gently until all ingredients are just combined. Form tablespoon-sized meatballs and set them aside.
- Prepare the crock pot base: Add the beef broth, melted butter, tomato paste, salt, and black pepper to the slow cooker. Stir well until the tomato paste is fully incorporated with the liquids.
- Add vegetables and meatballs: Layer the thinly sliced onions and mushrooms into the slow cooker. Then place the prepared meatballs on top of the vegetables evenly.
- Cook the meatballs: Cover the slow cooker and cook on high for 4 hours or on low for 6 hours, allowing the meatballs to cook thoroughly and absorb flavors.
- Thicken the sauce: Mix the cornstarch with cold water until smooth, then pour this slurry into the slow cooker. Gently stir to combine, being careful not to break the meatballs. Continue to cook uncovered for 20 minutes until the sauce thickens nicely.
- Serve: Spoon the Salisbury steak meatballs and rich gravy over mashed potatoes or rice. Garnish with chopped parsley before serving for a fresh finish.
Notes
- For best results, use fresh mushrooms and slice them thinly to release flavor into the gravy.
- You can substitute panko bread crumbs with regular bread crumbs if unavailable.
- If you prefer a thicker gravy, dissolve an additional teaspoon of cornstarch in cold water and add toward the end of cooking.
- To make this recipe gluten free, ensure the soy sauce and steak seasoning are gluten free, or substitute soy sauce with tamari.
- Leftover meatballs keep well in the fridge for up to 3 days and reheat beautifully in a pan or microwave.
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: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
