Description
This Slow Cooker Salisbury Meatball recipe offers a comforting meal with tender beef meatballs simmered in a rich mushroom and onion gravy. Perfect for busy weeknights, it delivers nostalgic flavors with minimal effort.
Ingredients
Scale
- Ground Beef
- Plain dried breadcrumbs
- 1 large egg
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Sliced cremini mushrooms
- 1 medium yellow onion, finely diced
- Low-sodium beef broth
- Worcestershire Sauce
- Ketchup
- Dijon Mustard
- Cornstarch
- Olive oil
Instructions
- In a large bowl, gently combine the ground beef, breadcrumbs, egg, onion powder, garlic powder, salt, and black pepper. Be careful not to overmix, as this can lead to tough meatballs. Form the mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs.
- Heat a large skillet over medium-high heat with a tablespoon of olive oil. Working in batches if necessary, brown the meatballs on all sides until they develop a nice crust. Once browned, transfer the meatballs to your slow cooker.
- In the same skillet, add another tablespoon of olive oil if needed. Add the diced onion and sliced mushrooms. Sauté for 5-7 minutes, until the onions are softened and translucent, and the mushrooms have released their moisture and started to brown.
- Deglaze the skillet by pouring in about a quarter cup of the beef broth, scraping up any browned bits from the bottom. Then, transfer the sautéed onions and mushrooms into the slow cooker, nestled around the meatballs.
- In a medium bowl, whisk together the remaining beef broth, Worcestershire sauce, ketchup, and Dijon mustard. Season with a pinch more salt and pepper to taste. Pour this savory gravy mixture evenly over the meatballs and vegetables in the slow cooker.
- Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Once the cooking time is complete, carefully remove the meatballs from the slow cooker and set them aside. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Pour this slurry into the hot liquid in the slow cooker, stirring constantly until well combined.
- Increase the slow cooker setting to HIGH and cook for another 15-30 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally. Once thickened, return the meatballs to the slow cooker, gently tossing to coat them in that rich Salisbury gravy. Serve hot and enjoy!
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't overmix the meatballs to keep them tender. Searing the meatballs adds flavor, and resist the urge to peek at the slow cooker during cooking to maintain heat. Adjust gravy thickness by cooking longer or adding beef broth if too thick.