Description
Classic comfort flavors come together in these slow-cooker Salisbury steak meatballs, featuring beef, mushrooms, and a rich brown gravy.
Ingredients
- 1 1/2 lb ground beef (80/20 preferred)
- 1/2 cup breadcrumbs (plain or panko)
- 1 large egg
- 1/4 cup finely chopped onion (plus extra for sautéing, optional)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 can condensed cream of mushroom soup OR 2 tbsp cornstarch + extra broth
- 2 tbsp tomato paste or ketchup
- 1 tbsp soy sauce or extra Worcestershire (optional)
- 2 tbsp butter or oil (optional)
- 2 tbsp cornstarch mixed with 3 tbsp cold water (if thickening)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, Worcestershire, Dijon (if using), salt, and pepper. Mix gently until just combined.
- Shape the mixture into 16-20 even meatballs, about 1 1/4-1 1/2 inches in diameter.
- (Optional) Heat butter or oil in a skillet over medium-high heat. Brown the meatballs on all sides; transfer to the slow cooker.
- In the same skillet, add more butter/oil and sauté the sliced mushrooms and extra chopped onion until softened.
- Whisk together beef broth, condensed cream of mushroom soup (or cornstarch slurry), tomato paste, and soy sauce/Worcestershire. Pour over meatballs.
- Cover and cook on low for 3-4 hours or high for 1.5-2 hours.
- If the sauce is thin at the end, stir in cornstarch slurry and cook on high until thickened.
- Serve the meatballs and gravy over mashed potatoes, rice, or crusty bread.
Notes
Use gluten-free breadcrumbs for a gluten-free version. For dairy-free, use oil instead of butter and a dairy-free cream soup substitute.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American