Description
Delicious Salisbury Steak Meatballs cooked slowly in a flavorful beef broth sauce with mushrooms and onions, perfect for a 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 Meatballs: In a large bowl, combine ground beef, panko bread crumbs, milk, beaten egg, steak seasoning, soy sauce, Worcestershire sauce, and Dijon mustard. Mix until combined then shape into tablespoon-sized meatballs and set aside.
- Make Sauce Base: Add beef broth, melted butter, tomato paste, salt, and black pepper into the slow cooker. Stir well to combine evenly.
- Add Vegetables: Add thinly sliced onions and mushrooms into the slow cooker on top of the sauce base.
- Add Meatballs: Carefully place the prepared meatballs on top of the vegetables and sauce in the slow cooker.
- Slow Cook: Cover and cook on high for 4 hours or on low for 6 hours until meatballs are cooked through and tender.
- Thicken Sauce: In a small bowl, stir the cornstarch into cold water until dissolved, then gently pour this mixture into the slow cooker. Stir carefully to combine and continue cooking for an additional 20 minutes or until the sauce has thickened.
- Serve: Serve the Salisbury steak meatballs with sauce over mashed potatoes or rice and garnish with fresh parsley.
Notes
- Use panko bread crumbs for a lighter, fluffier meatball texture. Regular breadcrumbs can be substituted if needed.
- If you prefer a gluten-free version, use gluten-free breadcrumbs and soy sauce.
- For added flavor, sear the meatballs in a skillet before adding them to the slow cooker, but this step is optional.
- Adjust salt according to your taste and dietary needs.
- Leftovers can be stored in the refrigerator up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
