Follow these steps for perfectly cooked Salisbury Steak Meatballs in your slow cooker:
- Prepare Meatballs: In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined to avoid tough meatballs.
- Shape the Meatballs: Form the mixture into 1 ½–inch meatballs and set aside.
- Browning (Optional but Recommended): In a skillet, heat olive oil over medium-high heat. Brown meatballs on all sides for 2–3 minutes. This adds flavor but is optional if you’re short on time.
- Prepare Gravy: In a bowl, mix cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and chopped onion.
- Combine in Slow Cooker: Place meatballs in the slow cooker and pour the gravy mixture over them. Ensure meatballs are mostly submerged for even cooking.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours. Meatballs should be fully cooked and tender.
- Final Touch: Taste the gravy and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
The slow cooking process ensures the meatballs remain moist and tender while the gravy becomes deeply flavorful. Avoid lifting the lid frequently to maintain consistent heat.
Serving and Storage
Serve these Salisbury Steak Meatballs over mashed potatoes, egg noodles, rice, or even steamed vegetables for a comforting meal. The rich gravy pairs beautifully with starchy sides that can soak up the delicious sauce.
Storing Leftovers
- Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave to preserve texture.
- Freezing: Freeze meatballs with gravy in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on low heat.
Proper storage ensures you can enjoy this comfort food at a later date without compromising flavor or tenderness.
Tips
- Meat Choice: Using 80/20 ground beef ensures juicy meatballs. You can also mix half ground beef, half ground pork for extra tenderness.
- Don’t Overmix: Overmixing the meat mixture can lead to dense meatballs.
- Browning Adds Flavor: Browning meatballs before slow cooking adds depth to the flavor, but you can skip this step for a quicker prep.
- Customize Gravy: Add mushrooms, a splash of soy sauce, or even a touch of red wine for a richer gravy.
- Serve Smart: Meatballs and gravy taste even better the next day as the flavors continue to meld.
Conclusion
Slow Cooker Salisbury Steak Meatballs are the ultimate comfort food—juicy, flavorful meatballs nestled in a rich, savory gravy. The convenience of the slow cooker means you can prep in the morning and come home to a ready-made, delicious meal. The dish is versatile enough to serve over potatoes, noodles, or rice, making it suitable for weeknight dinners, family gatherings, or meal prepping for the week.
By following the simple steps, paying attention to tips on meat quality and gravy preparation, you can create a dish that feels indulgent yet effortless. With proper storage, leftovers can be enjoyed multiple times, maintaining their flavor and tenderness.
FAQ
Can I make these meatballs ahead of time?
Yes! Prepare and shape meatballs in advance and refrigerate them overnight. Assemble in the slow cooker the next day for cooking.
Do I need to brown the meatballs?
Browning is optional but recommended for extra flavor. The slow cooker will cook the meatballs fully even if you skip this step.
Can I use a different type of meat?
You can substitute ground turkey, chicken, or pork. Adjust cooking times slightly as leaner meats may cook faster.
How thick should the gravy be?
The gravy should be moderately thick to coat the meatballs but still pourable. Add a slurry of cornstarch and water if you prefer a thicker gravy.
Can I freeze the cooked meatballs?
Yes. Store in an airtight container with gravy for up to 2 months. Thaw overnight in the refrigerator and reheat gently.