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Slow Cooker Salisbury Steak Meatballs Easy Recipe

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To make Slow Cooker Salisbury Steak Meatballs, you'll need: - 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 cup sliced mushrooms - 1 medium onion, sliced - 2 tablespoons cornstarch - 2 tablespoons water You can add some optional ingredients for more taste: - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/2 cup shredded cheese for topping - Fresh herbs, like thyme or rosemary, for garnish These extras can give your dish a nice twist. If you don't have some ingredients, don't worry! Here are some swaps: - Ground turkey or chicken instead of beef - Gluten-free breadcrumbs for a gluten-free option - Vegetable broth instead of beef broth for a lighter flavor - Fresh garlic can be replaced with garlic powder These substitutions can help you create a dish that fits your needs while still being delicious. For the full recipe, check out the Slow Cooker Salisbury Steak Meatballs. Start by gathering your ingredients. In a big bowl, mix together: - 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste Use your hands to mix everything well. Make sure all the items combine nicely. Once mixed, shape the mixture into meatballs about 1.5 inches wide. You should get 12 to 15 meatballs. Take a large skillet and add 1 tablespoon of olive oil. Heat it over medium-high heat. Once hot, place the meatballs in the skillet. Brown the meatballs for about 5 minutes. Turn them so they brown on all sides. This step adds flavor and gives them a nice color. After browning, move the meatballs to the slow cooker. In the same skillet, add sliced onions and mushrooms. Sauté them for about 3 to 4 minutes until they soften. Then, pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Stir well. Pour this mixture over the meatballs in the slow cooker. Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. Your meatballs will cook through and get tender. To thicken the sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Add this slurry during the last 30 minutes of cooking. When it’s done, gently stir the meatballs in the sauce before serving. Enjoy your meal! For more details, check out the Full Recipe. To keep your meatballs juicy, use a mix of beef and breadcrumbs. The breadcrumbs soak up moisture, adding softness. Do not overmix the meat; just combine until blended. Form the meatballs gently so they stay tender. Browning them adds flavor but does not cook them fully. Use beef broth for a rich taste. Add Worcestershire sauce for depth and a hint of umami. Sautéed onions and mushrooms boost flavor and texture. When the sauce simmers with the meatballs, it becomes thick and flavorful. If you want more thickness, mix cornstarch with water to create a slurry. Add this during the last half hour of cooking. Cooking time will change based on your slow cooker. On low, cook for 6-8 hours for tender meatballs. If you're in a hurry, cook on high for 3-4 hours. Always check the meatballs to ensure they are fully cooked. Aim for an internal temperature of 160°F. Adjust cooking time based on your slow cooker’s power. {{image_2}} You can change the taste by adding more veggies. Carrots, bell peppers, and peas work well. They add color and nutrition. Just chop them up and toss them in the slow cooker. You can add them with the onions and mushrooms. This makes the dish more hearty and fun. If you want to try a different meat, you can! Ground turkey or chicken are great swaps. They keep the dish light but still tasty. You can also use a mix of meats for more flavor. Just remember to adjust the cooking time if needed. For those who like a kick, add some heat! A dash of hot sauce or chili flakes can spice up your meatballs. If you want a savory twist, try adding herbs like thyme or rosemary. These will deepen the flavor of your dish. You can play around with spices to find your favorite mix! For the full recipe, check out the earlier section. To store your leftover Slow Cooker Salisbury Steak Meatballs, let them cool first. Then, place them in an airtight container. Make sure to include the sauce. Store the container in the fridge for up to three days. This helps keep the meatballs fresh and tasty. When you're ready to enjoy the leftovers, you can reheat them easily. Place the meatballs in a skillet over medium heat. Add a splash of beef broth to keep them moist. Heat for about 5-10 minutes until warmed through. You can also use a microwave. Just cover them and heat for about 2-3 minutes, stirring halfway. If you want to save some meatballs for later, freezing is a great option. After cooking, let them cool completely. Place the meatballs and sauce in a freezer-safe bag or container. Press out as much air as possible. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight and reheat as mentioned earlier. Enjoy your meal! Yes, you can. If you don't have a slow cooker, use a large pot. Brown the meatballs in the pot, then add the broth and other ingredients. Cover the pot and cook on low heat. Stir often and keep an eye on the time. Cook for about 40 minutes. Your meatballs will still be tasty! A few great sides go well with Salisbury steak meatballs. Here are some ideas: - Creamy mashed potatoes - Egg noodles - Steamed green beans - Buttered corn - A fresh green salad These sides will balance the rich flavors of the meatballs. Check the internal temperature of the meatballs. It should reach 165°F (74°C). Use a meat thermometer to be sure. If you don't have one, cut a meatball in half. The inside should be brown with no pink. Juices should run clear. This means they are safe and ready to eat. This post covered all you need for making Slow Cooker Salisbury Steak Meatballs. We talked about the key ingredients, cooking steps, and tips for the best flavors. Don’t forget about the fun variations to try. Remember to store leftovers properly and follow reheating steps for great taste later. Now you’re set to make a delicious meal that stands out. Enjoy your cooking and impress your family with these tasty meatballs!
Save It Jump to Recipe

Are you craving a hearty meal that’s simple to make? Look no further! Slow Cooker Salisbury Steak Meatballs are your answer. This easy recipe combines tender meatballs and rich gravy, all cooked low and slow. In this post, I’ll walk you through each step, from gathering your ingredients to cooking tips. Get ready to impress your family without spending hours in the kitchen! Let’s dive into the deliciousness!

Ingredients

List of Necessary Ingredients

To make Slow Cooker Salisbury Steak Meatballs, you’ll need:

– 1 pound ground beef

– 1/2 cup breadcrumbs

– 1/4 cup grated Parmesan cheese

– 1/4 cup chopped fresh parsley

– 1 egg

– 2 cloves garlic, minced

– 1 teaspoon onion powder

– Salt and pepper to taste

– 1 tablespoon olive oil

– 2 cups beef broth

– 1 tablespoon Worcestershire sauce

– 1 cup sliced mushrooms

– 1 medium onion, sliced

– 2 tablespoons cornstarch

– 2 tablespoons water

Optional Ingredients for Extra Flavor

You can add some optional ingredients for more taste:

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– 1/2 cup shredded cheese for topping

– Fresh herbs, like thyme or rosemary, for garnish

These extras can give your dish a nice twist.

Ingredient Substitutions

If you don’t have some ingredients, don’t worry! Here are some swaps:

– Ground turkey or chicken instead of beef

– Gluten-free breadcrumbs for a gluten-free option

– Vegetable broth instead of beef broth for a lighter flavor

– Fresh garlic can be replaced with garlic powder

These substitutions can help you create a dish that fits your needs while still being delicious. For the full recipe, check out the Slow Cooker Salisbury Steak Meatballs.

Step-by-Step Instructions

Preparing the Meatball Mixture

Start by gathering your ingredients. In a big bowl, mix together:

– 1 pound ground beef

– 1/2 cup breadcrumbs

– 1/4 cup grated Parmesan cheese

– 1/4 cup chopped fresh parsley

– 1 egg

– 2 cloves garlic, minced

– 1 teaspoon onion powder

– Salt and pepper to taste

Use your hands to mix everything well. Make sure all the items combine nicely. Once mixed, shape the mixture into meatballs about 1.5 inches wide. You should get 12 to 15 meatballs.

Browning the Meatballs

Take a large skillet and add 1 tablespoon of olive oil. Heat it over medium-high heat. Once hot, place the meatballs in the skillet. Brown the meatballs for about 5 minutes. Turn them so they brown on all sides. This step adds flavor and gives them a nice color. After browning, move the meatballs to the slow cooker.

Cooking in the Slow Cooker

In the same skillet, add sliced onions and mushrooms. Sauté them for about 3 to 4 minutes until they soften. Then, pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Stir well. Pour this mixture over the meatballs in the slow cooker.

Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. Your meatballs will cook through and get tender. To thicken the sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Add this slurry during the last 30 minutes of cooking.

When it’s done, gently stir the meatballs in the sauce before serving. Enjoy your meal! For more details, check out the Full Recipe.

Tips & Tricks

How to Ensure Juicy Meatballs

To keep your meatballs juicy, use a mix of beef and breadcrumbs. The breadcrumbs soak up moisture, adding softness. Do not overmix the meat; just combine until blended. Form the meatballs gently so they stay tender. Browning them adds flavor but does not cook them fully.

Perfecting the Sauce

Use beef broth for a rich taste. Add Worcestershire sauce for depth and a hint of umami. Sautéed onions and mushrooms boost flavor and texture. When the sauce simmers with the meatballs, it becomes thick and flavorful. If you want more thickness, mix cornstarch with water to create a slurry. Add this during the last half hour of cooking.

Cooking Time Adjustments

Cooking time will change based on your slow cooker. On low, cook for 6-8 hours for tender meatballs. If you’re in a hurry, cook on high for 3-4 hours. Always check the meatballs to ensure they are fully cooked. Aim for an internal temperature of 160°F. Adjust cooking time based on your slow cooker’s power.

Variations

Adding Different Vegetables

You can change the taste by adding more veggies. Carrots, bell peppers, and peas work well. They add color and nutrition. Just chop them up and toss them in the slow cooker. You can add them with the onions and mushrooms. This makes the dish more hearty and fun.

Alternative Meat Options

If you want to try a different meat, you can! Ground turkey or chicken are great swaps. They keep the dish light but still tasty. You can also use a mix of meats for more flavor. Just remember to adjust the cooking time if needed.

Spicy or Savory Additions

For those who like a kick, add some heat! A dash of hot sauce or chili flakes can spice up your meatballs. If you want a savory twist, try adding herbs like thyme or rosemary. These will deepen the flavor of your dish. You can play around with spices to find your favorite mix!

For the full recipe, check out the earlier section.

Storage Info

How to Store Leftovers

To store your leftover Slow Cooker Salisbury Steak Meatballs, let them cool first. Then, place them in an airtight container. Make sure to include the sauce. Store the container in the fridge for up to three days. This helps keep the meatballs fresh and tasty.

Reheating Instructions

When you’re ready to enjoy the leftovers, you can reheat them easily. Place the meatballs in a skillet over medium heat. Add a splash of beef broth to keep them moist. Heat for about 5-10 minutes until warmed through. You can also use a microwave. Just cover them and heat for about 2-3 minutes, stirring halfway.

Freezing Tips

If you want to save some meatballs for later, freezing is a great option. After cooking, let them cool completely. Place the meatballs and sauce in a freezer-safe bag or container. Press out as much air as possible. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight and reheat as mentioned earlier. Enjoy your meal!

FAQs

Can I make Slow Cooker Salisbury Steak Meatballs without a slow cooker?

Yes, you can. If you don’t have a slow cooker, use a large pot. Brown the meatballs in the pot, then add the broth and other ingredients. Cover the pot and cook on low heat. Stir often and keep an eye on the time. Cook for about 40 minutes. Your meatballs will still be tasty!

What sides pair well with this dish?

A few great sides go well with Salisbury steak meatballs. Here are some ideas:

– Creamy mashed potatoes

– Egg noodles

– Steamed green beans

– Buttered corn

– A fresh green salad

These sides will balance the rich flavors of the meatballs.

How do I know when the meatballs are cooked through?

Check the internal temperature of the meatballs. It should reach 165°F (74°C). Use a meat thermometer to be sure. If you don’t have one, cut a meatball in half. The inside should be brown with no pink. Juices should run clear. This means they are safe and ready to eat.

This post covered all you need for making Slow Cooker Salisbury Steak Meatballs. We talked about the key ingredients, cooking steps, and tips for the best flavors. Don’t forget about the fun variations to try. Remember to store leftovers properly and follow reheating steps for great taste later. Now you’re set to make a delicious meal that stands out. Enjoy your cooking and impress your family with these tasty meatballs!

To make Slow Cooker Salisbury Steak Meatballs, you'll need: - 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 cup sliced mushrooms - 1 medium onion, sliced - 2 tablespoons cornstarch - 2 tablespoons water You can add some optional ingredients for more taste: - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/2 cup shredded cheese for topping - Fresh herbs, like thyme or rosemary, for garnish These extras can give your dish a nice twist. If you don't have some ingredients, don't worry! Here are some swaps: - Ground turkey or chicken instead of beef - Gluten-free breadcrumbs for a gluten-free option - Vegetable broth instead of beef broth for a lighter flavor - Fresh garlic can be replaced with garlic powder These substitutions can help you create a dish that fits your needs while still being delicious. For the full recipe, check out the Slow Cooker Salisbury Steak Meatballs. Start by gathering your ingredients. In a big bowl, mix together: - 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste Use your hands to mix everything well. Make sure all the items combine nicely. Once mixed, shape the mixture into meatballs about 1.5 inches wide. You should get 12 to 15 meatballs. Take a large skillet and add 1 tablespoon of olive oil. Heat it over medium-high heat. Once hot, place the meatballs in the skillet. Brown the meatballs for about 5 minutes. Turn them so they brown on all sides. This step adds flavor and gives them a nice color. After browning, move the meatballs to the slow cooker. In the same skillet, add sliced onions and mushrooms. Sauté them for about 3 to 4 minutes until they soften. Then, pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Stir well. Pour this mixture over the meatballs in the slow cooker. Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. Your meatballs will cook through and get tender. To thicken the sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Add this slurry during the last 30 minutes of cooking. When it’s done, gently stir the meatballs in the sauce before serving. Enjoy your meal! For more details, check out the Full Recipe. To keep your meatballs juicy, use a mix of beef and breadcrumbs. The breadcrumbs soak up moisture, adding softness. Do not overmix the meat; just combine until blended. Form the meatballs gently so they stay tender. Browning them adds flavor but does not cook them fully. Use beef broth for a rich taste. Add Worcestershire sauce for depth and a hint of umami. Sautéed onions and mushrooms boost flavor and texture. When the sauce simmers with the meatballs, it becomes thick and flavorful. If you want more thickness, mix cornstarch with water to create a slurry. Add this during the last half hour of cooking. Cooking time will change based on your slow cooker. On low, cook for 6-8 hours for tender meatballs. If you're in a hurry, cook on high for 3-4 hours. Always check the meatballs to ensure they are fully cooked. Aim for an internal temperature of 160°F. Adjust cooking time based on your slow cooker’s power. {{image_2}} You can change the taste by adding more veggies. Carrots, bell peppers, and peas work well. They add color and nutrition. Just chop them up and toss them in the slow cooker. You can add them with the onions and mushrooms. This makes the dish more hearty and fun. If you want to try a different meat, you can! Ground turkey or chicken are great swaps. They keep the dish light but still tasty. You can also use a mix of meats for more flavor. Just remember to adjust the cooking time if needed. For those who like a kick, add some heat! A dash of hot sauce or chili flakes can spice up your meatballs. If you want a savory twist, try adding herbs like thyme or rosemary. These will deepen the flavor of your dish. You can play around with spices to find your favorite mix! For the full recipe, check out the earlier section. To store your leftover Slow Cooker Salisbury Steak Meatballs, let them cool first. Then, place them in an airtight container. Make sure to include the sauce. Store the container in the fridge for up to three days. This helps keep the meatballs fresh and tasty. When you're ready to enjoy the leftovers, you can reheat them easily. Place the meatballs in a skillet over medium heat. Add a splash of beef broth to keep them moist. Heat for about 5-10 minutes until warmed through. You can also use a microwave. Just cover them and heat for about 2-3 minutes, stirring halfway. If you want to save some meatballs for later, freezing is a great option. After cooking, let them cool completely. Place the meatballs and sauce in a freezer-safe bag or container. Press out as much air as possible. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight and reheat as mentioned earlier. Enjoy your meal! Yes, you can. If you don't have a slow cooker, use a large pot. Brown the meatballs in the pot, then add the broth and other ingredients. Cover the pot and cook on low heat. Stir often and keep an eye on the time. Cook for about 40 minutes. Your meatballs will still be tasty! A few great sides go well with Salisbury steak meatballs. Here are some ideas: - Creamy mashed potatoes - Egg noodles - Steamed green beans - Buttered corn - A fresh green salad These sides will balance the rich flavors of the meatballs. Check the internal temperature of the meatballs. It should reach 165°F (74°C). Use a meat thermometer to be sure. If you don't have one, cut a meatball in half. The inside should be brown with no pink. Juices should run clear. This means they are safe and ready to eat. This post covered all you need for making Slow Cooker Salisbury Steak Meatballs. We talked about the key ingredients, cooking steps, and tips for the best flavors. Don’t forget about the fun variations to try. Remember to store leftovers properly and follow reheating steps for great taste later. Now you’re set to make a delicious meal that stands out. Enjoy your cooking and impress your family with these tasty meatballs!

- Slow Cooker Salisbury Steak Meatballs

Looking for a hearty and easy meal? Try these Slow Cooker Salisbury Steak Meatballs! This simple recipe features tender meatballs bathed in a rich gravy, making it perfect for busy days. With easy-to-follow steps and ingredients you likely already have, you'll impress your family without the stress. Click through to discover this delicious recipe and make mealtime a breeze!
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Ingredients
  

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 egg

2 cloves garlic, minced

1 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

2 cups beef broth

1 tablespoon Worcestershire sauce

1 cup sliced mushrooms

1 medium onion, sliced

2 tablespoons cornstarch

2 tablespoons water

Instructions
 

In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, onion powder, salt, and pepper. Mix until well combined.

    Shape the mixture into 1.5-inch meatballs (should make about 12-15 meatballs).

      In a large skillet, heat olive oil over medium-high heat. Brown the meatballs on all sides for about 5 minutes, then transfer them to the slow cooker.

        In the same skillet, add sliced onions and mushrooms, sautéing them for about 3-4 minutes until softened.

          Pour the beef broth and Worcestershire sauce into the slow cooker, then add the sautéed onions and mushrooms on top of the meatballs.

            Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through and tender.

              In a small bowl, mix the cornstarch and water to create a slurry. During the last 30 minutes of cooking, add the slurry to the slow cooker to thicken the sauce.

                After cooking, gently stir the meatballs in the sauce before serving.

                  Prep Time: 20 mins | Total Time: 7 hours | Servings: 4-6

                    - Presentation Tips: Serve the meatballs on a bed of creamy mashed potatoes or over egg noodles, garnished with additional fresh parsley for color.

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