These Salisbury steak meatballs are tender, juicy, and packed with flavor! Cooked slowly in a rich gravy, they make a cozy meal that’s perfect for any day of the week.
Honestly, who can resist meatballs smothered in gravy? I love serving them over mashed potatoes for a tasty and comforting dinner. It’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for the best balance of flavor and moisture. If you prefer a leaner option, ground turkey or chicken can work too, although they’ll change the dish’s flavor and richness a bit.
Breadcrumbs: Traditional breadcrumbs help bind the meatballs. If you’re gluten-free, try using gluten-free breadcrumbs or crushed gluten-free crackers. I often use panko for a coarser texture that adds extra crunch!
Milk: Whole milk gives the meatballs moisture. If you’re dairy-free, unsweetened almond milk or oat milk makes a good substitute without affecting taste much.
Onions: I love using yellow onions in meatballs for their sweetness. You can substitute with shallots for a milder taste or green onions for something different.
Dijon Mustard: This adds depth of flavor. If you don’t have it, yellow mustard works, or you could skip it altogether if you prefer a simpler flavor.
How Do You Make Perfectly Tender Meatballs?
To ensure your meatballs are juicy and tender, mix the ingredients gently. Overmixing breaks down the proteins in the meat, leading to tough meatballs. Follow these tips:
- Use your hands or a fork to combine the mixture just until blended.
- Shape the meatballs evenly using a cookie scoop or your hands to keep them uniform, which helps with cooking times.
- Don’t rush the browning step; it’s vital for adding flavor. Make sure each side gets a nice sear without cooking through.
By keeping these tips in mind, you’ll get deliciously tender meatballs in your Salisbury steak dish every time!
Slow Cooker Salisbury Steak Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 ½ pounds ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 2 tablespoons olive oil (for browning)
For the Gravy:
- 1 medium onion, sliced
- 2 cups beef broth
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep time and then cooks in the slow cooker for 6-8 hours on low or 3-4 hours on high. It’s easy to fit into your day, and you can focus on other things while it cooks away!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, add the ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, pepper, and dried thyme. Mix gently with your hands or a fork until everything is combined, but be careful not to overmix as that can make the meatballs tough.
2. Shape the Meatballs:
Use your hands to shape the mixture into medium-sized meatballs, about 1.5 inches in diameter. Try to keep them uniform in size for even cooking.
3. Brown the Meatballs:
Heat the olive oil in a skillet over medium heat. Once hot, carefully place the meatballs in the skillet, browning them on all sides (around 2-3 minutes per side). This step adds extra flavor, so don’t skip it! Once browned, transfer the meatballs to the slow cooker.
4. Make the Gravy:
In the same skillet, add the sliced onion and sauté until soft and translucent, about 5 minutes. Then, pour in the beef broth, ketchup, and Worcestershire sauce. Stir the mixture and bring it to a simmer for a minute or two.
5. Combine Everything in the Slow Cooker:
Pour the gravy mixture over the meatballs in the slow cooker. Make sure they are well coated in the gravy.
6. Cook:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The long cooking time helps the flavors meld beautifully!
7. Thicken the Gravy:
About 30 minutes before you’re ready to eat, mix the cornstarch with cold water to create a slurry. Stir this into the slow cooker to thicken the gravy. Leave the lid off for the remaining cooking time so it thickens up nicely.
8. Taste and Adjust Seasoning:
Before serving, taste the gravy and adjust the seasoning with additional salt and pepper if needed. You want it to be just right!
9. Serve and Enjoy:
Serve the hot Salisbury steak meatballs topped with rich gravy, and garnish with chopped fresh parsley. They go wonderfully over mashed potatoes or egg noodles. Enjoy this comforting dish!
Happy cooking! 😊
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes, you can certainly substitute ground turkey or chicken! Just keep in mind that these meats are leaner, so the flavor will be a bit different. Adding extra spices or a little more seasoning can help enhance the taste!
How Do I Store Leftover Meatballs?
Store any leftover Salisbury steak meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in the microwave or on the stovetop over low heat, adding a splash of beef broth if needed to keep them moist.
Can I Make These Meatballs Without Breadcrumbs?
Absolutely! If you’re looking for a gluten-free option or just want to skip the breadcrumbs, you can substitute them with crushed crackers, oats, or even finely ground nuts. Just be mindful that the texture may change slightly!
How Can I Thicken the Gravy If It’s Too Thin?
If your gravy isn’t thickening as desired, you can mix a little more cornstarch with cold water to create a slurry and stir it into the slow cooker. Let it cook uncovered for an additional 15-20 minutes until thickened to your liking.
