Slow Cooker Salisbury Steak Meatballs: Easy & Delicious Recipe

Slow cooker Salisbury steak meatballs are about to revolutionize your weeknight dinners! Imagine coming home after a long day to the savory aroma of tender, juicy meatballs simmered in a rich, flavorful gravy. This isn’t your average meatball recipe; it’s a comforting classic reimagined for modern convenience.

Salisbury steak itself has a fascinating history, originating in the late 19th century with Dr. James Salisbury, a physician who advocated for a meat-centric diet. While his dietary theories are now outdated, his namesake dish has endured, evolving into a beloved comfort food enjoyed across generations. Our meatball version takes all the best elements of Salisbury steak – the deeply savory flavor, the melt-in-your-mouth texture, and the satisfying gravy – and transforms them into bite-sized delights.

People adore Salisbury steak for its hearty, umami-rich taste and its comforting, nostalgic appeal. By transforming it into meatballs and utilizing the magic of the slow cooker, we’ve made it even easier to enjoy this classic dish. The slow cooker ensures that the slow cooker Salisbury steak meatballs are incredibly tender and infused with flavor, while the meatball format makes them perfect for serving over mashed potatoes, rice, or even pasta. Get ready to experience a new family favorite that’s both delicious and incredibly simple to prepare!

Ingredients:

• For the Meatballs:
• 1.5 lbs ground beef (80/20 blend recommended for flavor and moisture)
• 1/2 lb ground pork (adds richness and depth of flavor)
• 1 cup panko breadcrumbs (provides a light and airy texture)
• 1/2 cup finely chopped onion (yellow or white, for savory flavor)
• 1/4 cup finely chopped fresh parsley (for freshness and color)
• 2 cloves garlic, minced (essential for savory flavor)
• 1 large egg, lightly beaten (binds the ingredients together)
• 2 tablespoons Worcestershire sauce (adds umami and depth)
• 1 tablespoon Dijon mustard (adds tang and complexity)
• 1 teaspoon dried thyme (adds earthy flavor)
• 1/2 teaspoon dried rosemary, crushed (adds aromatic flavor)
• 1/2 teaspoon garlic powder (enhances garlic flavor)
• 1/4 teaspoon onion powder (enhances onion flavor)
• Salt and freshly ground black pepper to taste (season generously)
• For the Gravy:
• 3 tablespoons olive oil (for searing the meatballs)
• 1 large onion, thinly sliced (forms the base of the gravy)
• 8 oz cremini mushrooms, sliced (adds earthy flavor and texture)
• 3 cloves garlic, minced (enhances savory flavor)
• 4 cups beef broth (low sodium preferred, adjust seasoning accordingly)
• 1 cup red wine (dry red wine like Cabernet Sauvignon or Merlot, adds depth and richness)
• 2 tablespoons Worcestershire sauce (enhances umami flavor)
• 1 tablespoon Dijon mustard (adds tang and complexity)
• 2 tablespoons all-purpose flour (for thickening the gravy)
• 1/4 cup cold water (for making a slurry with the flour)
• 1 teaspoon dried thyme (adds earthy flavor)
• 1/2 teaspoon dried rosemary, crushed (adds aromatic flavor)
• Salt and freshly ground black pepper to taste (season generously)
• 2 tablespoons chopped fresh parsley (for garnish, optional)

Preparing the Meatballs:

1. In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, chopped onion, fresh parsley, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper.
2. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
3. Using a spoon or ice cream scoop, form the mixture into approximately 1.5-inch meatballs. You should get about 24-30 meatballs.

Searing the Meatballs:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Working in batches, sear the meatballs on all sides until browned. This step is crucial for developing flavor and helps the meatballs hold their shape in the slow cooker. Don’t overcrowd the pan; sear in batches to ensure even browning.
3. Remove the seared meatballs from the skillet and set aside.

Making the Gravy:

1. In the same skillet you used to sear the meatballs, add the sliced onion and cook over medium heat until softened and lightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning. The caramelized onions add a wonderful sweetness to the gravy.
2. Add the sliced mushrooms and minced garlic to the skillet and cook for another 5-7 minutes, until the mushrooms are softened and have released their moisture.
3. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. This process, called deglazing, adds a ton of flavor to the gravy. Let the wine simmer for a few minutes to reduce slightly.
4. In a small bowl, whisk together the all-purpose flour and cold water to create a slurry. This slurry will help thicken the gravy.
5. Pour the beef broth, Worcestershire sauce, and Dijon mustard into the skillet. Stir to combine.
6. Gradually whisk in the flour slurry, stirring constantly to prevent lumps from forming.
7. Add the dried thyme and dried rosemary to the gravy. Season with salt and pepper to taste.
8. Bring the gravy to a simmer and cook for a few minutes, until it has thickened slightly.

Slow Cooking:

1. Pour a thin layer of the gravy into the bottom of your slow cooker.
2. Arrange the seared meatballs in a single layer in the slow cooker. If you have too many meatballs to fit in a single layer, you can create a second layer, but make sure to pour some gravy over each layer.
3. Pour the remaining gravy over the meatballs, ensuring they are mostly submerged.
4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The meatballs are done when they are cooked through and tender.

Serving:

1. Once the meatballs are cooked, give the gravy a final stir. If the gravy is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the gravy during the last 30 minutes of cooking.
2. Serve the slow cooker Salisbury steak meatballs over mashed potatoes, egg noodles, rice, or cauliflower mash.
3. Garnish with chopped fresh parsley, if desired.

Tips and Variations:

• Meatball Texture: For a more tender meatball, soak the panko breadcrumbs in a little milk or beef broth before adding them to the meat mixture.
• Spice Level: Add a pinch of red pepper flakes to the meatball mixture or gravy for a little heat.
• Vegetable Variations: Add other vegetables to the gravy, such as chopped carrots, celery, or bell peppers.
• Wine Substitution: If you don’t want to use red wine, you can substitute it with additional beef broth or a splash of balsamic vinegar.
• Make Ahead: The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before searing. The gravy can also be made ahead of time and stored in the refrigerator for up to 3 days.
• Freezing: The cooked meatballs and gravy can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Serve with a side of green beans, roasted asparagus, or a simple salad for a complete meal.

Enjoy your delicious and comforting Slow Cooker Salisbury Steak Meatballs!

Conclusion:

So there you have it! These Slow Cooker Salisbury Steak Meatballs are truly a game-changer for weeknight dinners or even a potluck gathering. I know, I know, another meatball recipe, right? But trust me on this one. The combination of the savory, comforting Salisbury steak flavor and the ease of the slow cooker makes this recipe an absolute must-try. It’s the kind of dish that will have everyone asking for seconds (and the recipe!).

Why is it a must-try? Well, first, the flavor profile is incredible. We’re talking rich, beefy meatballs simmered in a luscious, slightly tangy gravy that’s just begging to be soaked up with some crusty bread or served over creamy mashed potatoes. Second, the slow cooker does all the work! Seriously, you just brown the meatballs (optional, but highly recommended for that extra layer of flavor), toss everything into the slow cooker, and let it do its magic. No babysitting required! Third, it’s incredibly versatile. You can easily adapt the recipe to your liking by adding different vegetables to the gravy, using different types of ground meat, or adjusting the seasonings to suit your taste.

Speaking of serving suggestions, the possibilities are endless! My personal favorite is serving these meatballs over a bed of creamy mashed potatoes with a sprinkle of fresh parsley. But they’re also fantastic served over egg noodles, rice, or even polenta. For a lighter option, try serving them with a side of steamed green beans or a fresh salad. And if you’re looking for a fun appetizer, simply serve them on toothpicks with a dollop of sour cream or a sprinkle of chopped chives.

Want to get creative? Consider these variations:

* Mushroom Mania: Add sliced mushrooms to the slow cooker along with the other ingredients for an extra earthy flavor.
* Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for a little heat.
* Italian Twist: Use Italian seasoning instead of the traditional Salisbury steak seasonings and serve the meatballs with marinara sauce over spaghetti.
* Cheesy Goodness: Sprinkle shredded mozzarella or Parmesan cheese over the meatballs during the last 30 minutes of cooking for a cheesy, melty topping.
* Meatball Subs: Load these meatballs into hoagie rolls with provolone cheese and your favorite toppings for a delicious and satisfying meatball sub.

I truly believe that this Slow Cooker Salisbury Steak Meatballs recipe will become a staple in your household. It’s easy, delicious, and incredibly satisfying. It’s the perfect comfort food for a chilly evening or a busy weeknight.

So, what are you waiting for? Go ahead and give this recipe a try! I promise you won’t be disappointed. And when you do, please come back and share your experience in the comments below. I’d love to hear how you made it your own and what your family thought. Did you try any of the variations? Did you serve it with mashed potatoes or something else entirely? I’m always looking for new ideas and inspiration! Happy cooking! I can’t wait to hear about your Slow Cooker Salisbury Steak Meatballs success!

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