SALISBURY STEAK MEATBALL MAGIC

Imagine coming home after a long day to the savory aroma of tender, juicy meatballs simmering in a rich, flavorful Salisbury steak sauce. Sounds dreamy, right? Well, stop dreaming and start cooking because I’m about to share my secret weapon for weeknight dinners: Easy Slow Cooker Salisbury Steak Meatballs! This recipe is ridiculously simple, incredibly delicious, and practically foolproof. Get ready to impress your family (and yourself!) with this comforting classic reimagined.

Gathering Your Salisbury Steak Meatball Ingredients

Alright, let’s get organized! Here’s what you’ll need to create these little bites of heaven:

For the Meatballs:

• 1.5 lbs Ground Beef: I recommend 80/20 for the best flavor and moisture.
• 1/2 cup Breadcrumbs: Plain or Italian seasoned, your choice!
• 1/4 cup Milk: Helps keep the meatballs tender.
• 1 Egg: Acts as a binder, holding everything together.
• 1 tbsp Worcestershire Sauce: Adds that savory umami depth.
• 1 tsp Garlic Powder: Because everything’s better with garlic!
• 1/2 tsp Onion Powder: For that classic Salisbury steak flavor.
• Salt and Pepper to Taste: Don’t be shy! Season generously.

For the Salisbury Steak Sauce:

• 1 tbsp Olive Oil: For searing the meatballs.
• 1 medium Onion, Chopped: Adds sweetness and depth to the sauce.
• 8 oz Mushrooms, Sliced: Cremini or white button mushrooms work great.
• 2 cloves Garlic, Minced: More garlic, always!
• 3 tbsp All-Purpose Flour: Thickens the sauce.
• 2 cups Beef Broth: The base of our delicious gravy.
• 1/4 cup Worcestershire Sauce: Enhances the savory flavors.
• 1 tbsp Dijon Mustard: Adds a tangy kick.
• 1 tsp Dried Thyme: A classic herb that complements beef perfectly.
• Salt and Pepper to Taste: Adjust to your liking.

Why I’m Obsessed With This Recipe

Okay, let me tell you *why* I’m so passionate about these Salisbury steak meatballs. First, the slow cooker does all the work! You can prep everything in the morning and come home to a ready-to-eat meal. Second, the flavor is incredible. The meatballs are tender and juicy, and the Salisbury steak sauce is rich, savory, and utterly comforting. It reminds me of the BEEF MANHATTAN I grew up with but in meatball form!

Step-by-Step to Salisbury Steak Meatball Perfection

Don’t worry, this recipe is super easy. I’m going to walk you through each step, so you can create a masterpiece!

Making the Meatballs:

1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Gently mix all ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Roll the mixture into 1-inch meatballs.

Searing the Meatballs:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Sear the meatballs in batches until browned on all sides. Don’t worry about cooking them through, just get a nice sear. This step adds tons of flavor!
3. Remove the meatballs from the skillet and set aside.

Crafting the Salisbury Steak Sauce:

1. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 7-10 minutes.
3. Add the minced garlic and cook for 1 minute more, until fragrant.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux that will thicken the sauce.
5. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
6. Stir in the Worcestershire sauce, Dijon mustard, and dried thyme.
7. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
8. Season with salt and pepper to taste.

Slow Cooker Magic:

1. Pour the Salisbury steak sauce into the slow cooker.
2. Gently add the seared meatballs to the sauce.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions That Will Blow Your Mind

Okay, you’ve got your amazing Salisbury steak meatballs, now what? Here are a few serving suggestions to take them to the next level:

• Mashed Potatoes: A classic pairing! The creamy potatoes perfectly complement the rich sauce.
• Egg Noodles: These soak up all that delicious gravy.
• Rice: A simple and satisfying option. Brown rice or white rice, both work well.
• Cauliflower Mash: For a low-carb alternative.
• Over Toast: A quick and easy lunch or dinner.

You could even serve them with some GARLIC BUTTER BEEF POTATOES on the side for a truly decadent meal!

Pro Tips for Ultimate Salisbury Steak Meatball Success

I want you to be a rockstar in the kitchen, so here are a few extra tips to ensure your Salisbury steak meatballs are absolutely perfect:

• Don’t Overmix the Meatballs: Overmixing develops the gluten in the ground beef, resulting in tough meatballs. Mix until just combined.
• Sear the Meatballs: This step is crucial for adding flavor and texture. The Maillard reaction (browning) creates delicious compounds that enhance the overall taste.
• Adjust the Sauce to Your Liking: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the slow cooker during the last 30 minutes of cooking.
• Use Good Quality Beef Broth: The flavor of the beef broth will significantly impact the taste of the sauce. Opt for a high-quality brand.

Making it Ahead and Storing Tips

Life gets busy, I get it! These meatballs are perfect for meal prepping.

• Make-Ahead: You can prepare the meatballs and sauce ahead of time and store them separately in the refrigerator for up to 24 hours. Then, simply combine them in the slow cooker when you’re ready to cook.
• Storing Leftovers: Store leftover Salisbury steak meatballs in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, you can freeze the meatballs and sauce in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

You could even prepare the meatballs and serve them over the BEEF BROCCOLI for a quick weeknight dinner.

Variations to Spice Things Up

Feeling adventurous? Here are a few variations to customize your Salisbury steak meatballs:

• Add Cheese: Stir in shredded cheddar cheese or mozzarella cheese during the last 30 minutes of cooking for a cheesy twist.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Use Different Ground Meat: Try using ground turkey or ground chicken instead of ground beef.
• Add Vegetables: Stir in chopped bell peppers or carrots along with the onions and mushrooms for added nutrients and flavor.

These meatballs would also be fantastic served over pasta, similar to the SLOW COOKER RAGU, for a hearty Italian-inspired meal.

Troubleshooting Tips: Common Problems and Solutions

Even with the easiest recipes, sometimes things don’t go exactly as planned. Here are a few common problems and solutions:

• Sauce is Too Thin: As mentioned earlier, add a cornstarch slurry during the last 30 minutes of cooking.
• Sauce is Too Thick: Add a little more beef broth to thin it out.
• Meatballs are Dry: Make sure you’re not overcooking them. Slow cookers can vary in temperature, so check the meatballs periodically.
• Meatballs are Falling Apart: You may have overmixed the meatball mixture. Be gentle when mixing!

Final Thoughts: Your Salisbury Steak Meatball Journey

And there you have it! Easy Slow Cooker Salisbury Steak Meatballs that are sure to become a family favorite. This recipe is all about comfort, simplicity, and deliciousness. So, go ahead, give it a try! I promise you won’t be disappointed. And remember, cooking should be fun and stress-free. Don’t be afraid to experiment and make this recipe your own. Happy cooking!

Slow Cooker Salisbury Steak Meatballs

Enjoy the comforting flavors of Salisbury steak in meatball form with this easy slow cooker recipe. Tender, juicy meatballs simmer in a rich and savory sauce, perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs Ground Beef 80/20
• 1/2 cup Breadcrumbs plain or Italian seasoned
• 1/4 cup Milk
• 1 Eg g
• 1 tbsp Worcestershire Sauce
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Salt and Pepper to Taste
• 1 tbsp Olive Oil
• 1 medium Onion, Chopped
• 8 oz Mushrooms, Sliced Cremini or white button
• 2 cloves Garlic, Minced
• 3 tbsp All-Purpose Flour
• 2 cups Beef Broth
• 1/4 cup Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 1 tsp Dried Thyme
• Salt and Pepper to Taste

Equipment

• Large bowl
• Measuring cups and spoons
• Large Skillet
• Spatula
• Slow cooker
• Whisk
• Knife
• Cutting board

Method

 

1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Gently mix all ingredients together until just combined. Be careful not to overmix.
3. Roll the mixture into 1-inch meatballs.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Sear the meatballs in batches until browned on all sides. Do not cook through.
6. Remove the meatballs from the skillet and set aside.
7. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
8. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 7-10 minutes.
9. Add the minced garlic and cook for 1 minute more, until fragrant.
10. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
11. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
12. Stir in the Worcestershire sauce, Dijon mustard, and dried thyme.
13. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
14. Season with salt and pepper to taste.
15. Pour the Salisbury steak sauce into the slow cooker.
16. Gently add the seared meatballs to the sauce.
17. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Notes

For a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the slow cooker during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Serve over mashed potatoes, egg noodles, rice, or cauliflower mash. For added flavor, use a high-quality beef broth.