CROCK POT SALISBURY STEAK MEATBALLS

The beauty of using a slow cooker is that it allows the meatballs to simmer and soak up all those savory flavors, resulting in a tender texture and delicious taste. Plus, it's a hands-off cooking method that frees you up to work or tend to other tasks.

WHY YOU’LL LOVE THIS RECIPE

• This recipe takes the classic Salisbury steak to a whole new level by transforming it into flavor-packed meatballs that are perfect for busy weeknights.
• The convenience of using frozen meatballs means you can have a delicious homemade meal on the table in no time without sacrificing taste or quality.
• The rich and savory homemade mushroom gravy infuses the meatballs with an incredible depth of flavor, creating a comforting sauce.
• The slow cooker method allows the meatballs to cook low and slow, resulting in tender beef meatballs are effortlessly cooked to perfection with little effort!

INGREDIENTS YOU’LL NEED

• Frozen Meatballs - The star of the recipe, these convenient pre-made meatballs save time and effort, providing a hearty protein base for the dish.
• Brown Mushrooms - Sliced and cooked with the meatballs, earthy mushrooms add an umami flavor and a meaty texture to the dish.
• Yellow Onion - Brings a subtle sweetness and depth of flavor that enhances the overall taste.
• Low Sodium Beef Broth - Serves as the base of the mushroom gravy, providing a rich and savory flavor that ties all the ingredients together.
• Brown Gravy Mix - Adds depth and richness to the gravy, ensuring a smooth and velvety texture.
• Worcestershire Sauce - Adds a tangy and savory note to the meatballs and gravy, enhancing the overall umami taste.
• Ketchup - Brings a touch of sweetness and tanginess to the dish, balancing the flavors.
• Dijon Mustard - Adds a subtle tang and depth of flavor to the meatballs, complementing the other ingredients.
• Black Pepper - Adds a warm and peppery kick, elevating the flavors and giving the dish a hint of spice.
• Minced Garlic - Infuses the dish with a bold and aromatic garlic flavor.
• Slurry - Both cornstarch and water are used to thicken the gravy; the slurry helps create a velvety texture, coating the meatballs and ensuring a satisfying consistency.

HOW TO MAKE SALISBURY STEAK MEATBALLS IN THE CROCK POT

Arrange the ingredients: Slice the mushrooms and the onions. Arrange them on the bottom of a 6-quart crock pot. Add the frozen meatballs on top.

Make the sauce: In a medium-sized mixing bowl, add the beef broth, gravy mix, Worcestershire sauce, ketchup, mustard, black pepper, and garlic. Whisk until well combined and pour over meatballs.

Cover and cook: Add the lid to the top and cook for 2-3 hours on HIGH or 5-6 hours on LOW.

Thicken the sauce: Whisk the cornstarch and water together in a small bowl until no lumps remain. Pour into the crock pot and stir. Cook for an additional 10 minutes or until the sauce has thickened.

Serve: Ladle over mashed potatoes, rice, or noodles. Enjoy!

RECIPE TIPS

• If you prefer a chunkier mushroom gravy, slice the mushrooms thicker. This will result in more distinct mushroom pieces throughout the sauce.
• For a vegetarian or vegan option, substitute the frozen meatballs with plant-based meatballs or even a combination of lentils and mushrooms. Adjust the cooking time accordingly to ensure they are fully cooked.
• Add a splash of red wine or a sprinkle of beef bouillon granules. This will enhance the depth of flavor and add a luxurious touch to the dish.
• An alternative to brown gravy mix can be a homemade mixture of beef bouillon or beef broth, flour or cornstarch, and a blend of spices such as onion powder, garlic powder, and paprika if you don't have any on hand.

STORING & FREEZING

Storing: To store, allow leftovers to cool completely, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.

Freezing: Place the cooled meatballs in a freezer-safe container or freezer bags, making sure to remove as much air as possible. They can be frozen for up to 3 months. When ready to use, thaw them overnight in the refrigerator and reheat them in a skillet or the crock pot.