Slow Cooker Salisbury Steak Meatballs
Do you ever have one of those days where you just want to come home to a warm, comforting meal waiting for you? That’s exactly why I adore these Slow Cooker Salisbury Steak Meatballs! This dish is the epitome of cozy comfort food, and it has quickly become a family favorite in my household. It’s simple to make and oh-so-satisfying, plus it reminds me of the hearty meals my grandmother used to make on chilly evenings. The best part? You can let the slow cooker do all the hard work while you kick back and relax!
Now, when I first learned to make these meatballs, I was a bit skeptical about combining beef with gravy and mushroom soup. But oh boy, was I pleasantly surprised! The rich flavors meld together beautifully, creating a savory sauce that’s perfect over a mound of creamy mashed potatoes. Just thinking about it makes my stomach rumble!
What’s in Slow Cooker Salisbury Steak Meatballs?
– 1 pound ground beef: I always go for the 80/20 lean-to-fat ratio. It yields juicy meatballs that don’t dry out after hours of cooking.
– 1/2 cup breadcrumbs: This binds everything together. You can use plain, seasoned, or even Italian breadcrumbs, depending on your flavor preference.
– 1/4 cup chopped onion: There’s something about sautéed onions that just amps up the flavor profile. They add sweetness and depth to these meatballs.
– 1 egg: This helps to bind the mixture. If you’re looking for an egg substitute, try using a flaxseed egg!
– 1 teaspoon garlic powder: Garlic powder is a fantastic time-saver. I love the punch of flavor it adds without the hassle of chopping fresh garlic.
– 1 teaspoon Worcestershire sauce: Essential for that classic savory umami kick. Don’t skip it!
– 1 teaspoon salt: Just the right amount to elevate all the flavors.
– 1/2 teaspoon black pepper: For that little hint of heat!
– 2 cups beef broth: This is the flavorful base for our sauce. I prefer low-sodium broth so I can control the saltiness.
– 1 cup mushroom soup (cream style): Creamy and dreamy, it gives this dish its signature richness.
– 1 cup prepared brown gravy: Store-bought is perfectly fine for this—though homemade would elevate it to the next level if you’re feeling ambitious!
– 2 tablespoons cornstarch (optional, for thickening): If you like a thicker gravy, this is your friend!
– 2 tablespoons water (optional, for thickening): Combine with cornstarch to create a smooth thickening slurry.
– Chopped fresh parsley (for garnish): Not only does it add a pop of color, but it also offers a fresh contrast to the rich flavors.
Is Slow Cooker Salisbury Steak Meatballs Good for You?
Now, let’s talk about the health benefits and considerations of this dish! The key player here is definitely the ground beef, which provides a hearty source of protein. If you’re looking to lighten things up a bit, consider substituting ground turkey for the beef. It won’t have quite the same richness, but it’s definitely a healthier option!
On the downside, this dish can be a tad high in sodium due to the beef broth and gravy. Always keep an eye out for lower-sodium versions of these ingredients if you’re watching your intake. Additionally, the cream of mushroom soup can have preservatives, so if you’re aiming for a healthier version, opting for a homemade soup or a clean canned option is a good way to go.
Ingredients List
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 1 egg
– 1 teaspoon garlic powder
– 1 teaspoon Worcestershire sauce
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups beef broth
– 1 cup mushroom soup (cream style)
– 1 cup prepared brown gravy
– 2 tablespoons cornstarch (optional)
– 2 tablespoons water (optional)
– Chopped fresh parsley (for garnish)
How to Make Slow Cooker Salisbury Steak Meatballs?
1. In a large bowl, combine ground beef, breadcrumbs, chopped onion, egg, garlic powder, Worcestershire sauce, salt, and black pepper. Mix thoroughly just until combined; overmixing can lead to tough meatballs!
2. Form the mixture into meatballs, about 1 to 1.5 inches in diameter. You should have around 18-20 meatballs—perfect for sharing (or maybe not!).
3. Place the meatballs gently in the slow cooker, like placing little edible pillows of joy.
4. In a separate bowl, mix together the beef broth, mushroom soup, and brown gravy until smooth. Pour this delicious mixture over the meatballs in the slow cooker, salivating as you go.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are tender and cooked through.
6. If you prefer a thicker sauce, mix cornstarch and water in a small bowl to form a slurry. Stir this into the slow cooker during the last 30 minutes of cooking, and switch to high to thicken the sauce up nicely.
7. Serve your savory meatballs and sauce over mashed potatoes or rice, garnishing with chopped parsley for that gourmet touch.
Time to Get Creative with Your Meatballs!
For an extra dimension of flavor, why not sauté some sliced mushrooms before adding them to the slow cooker with the meatballs? It’ll deepen the earthy notes of the dish. This meal pairs fabulously with steamed vegetables or a fresh salad to balance out the richness. And don’t forget the crusty bread because, trust me, you’ll want to soak up every bit of that sauce!
I hope you give this recipe a try. It has quickly become a staple in my home, and I can’t wait for you to share this deliciousness with your loved ones. Whether it’s a busy weeknight or a cozy Sunday dinner, these Slow Cooker Salisbury Steak Meatballs will surely bring a smile to your face! Don’t forget to come back and tell me how it goes—I love hearing about your culinary adventures!
