Made with frozen meatballs and rich mushroom gravy, these Crock Pot Salisbury Steak Meatballs are the perfect meal for busy days. With just a few simple steps, you'll have tender and flavorful meatballs that are perfect served over rice or creamy mashed potatoes!
Salisbury steak is a classic comfort food dish that has its roots in American cuisine. This savory dish typically consists of ground beef or a beef patty mixed with breadcrumbs, onions, and various seasonings. The mixture is shaped into patties and then pan-fried or broiled. Traditionally, it is served with a rich brown gravy that complements the flavors of the beef. With this recipe, you can have the delicious taste of Salisbury steak in meatball form using a slow cooker!
This recipe starts out with a bag of frozen meatballs. Using frozen meatballs not only saves you time but also ensures consistent results. The homemade sauce, featuring brown mushrooms, onions, beef broth, and a blend of Worcestershire sauce, ketchup, and Dijon mustard, infuses every meatball with incredible flavor.
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!
- 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.
My Favorite Slow Cooker
- 26 oz frozen meatballs
Place the sliced mushrooms and onions in the bottom of a 6-quart crock pot. Then pour frozen meatballs over the top.
Add beef broth, gravy mix, Worcestershire sauce, ketchup, mustard, black pepper, and garlic in a medium bowl. Whisk until well combined and pour over meatballs.
Cover and cook on high for 2-3 hours or low for 5-6 hours.
In a small bowl, whisk cornstarch and water together. Pour over the meatballs and mix until well combined. Cook for ten minutes or until the gravy thickens.
Serve over rice or mashed potatoes, and enjoy!
If you're tired of the same old dinner routine, you're in luck! Chef Ryan loves to create meals that are sure to impress your entire family. Whether you're a busy parent of just looking for an easy and delicious meal.