Description
A refined take on a classic Salisbury steak, these slow cooker meatballs are tender and steeped in a rich gravy.
Ingredients
Scale
- 1 pound ground beef (80/20)
- ½ cup breadcrumbs (homemade)
- 2 tablespoons finely chopped fresh parsley
- 1 large egg (room temperature)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup beef broth (low sodium)
- 1 medium onion (thinly sliced)
- 8 ounces sliced cremini mushrooms
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley (for garnish)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, parsley, egg, garlic powder, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1.5-inch meatballs and place them on a parchment-lined tray (yielding about 12 meatballs).
- In a skillet over medium heat, brown the meatballs on all sides, about 2-3 minutes per side.
- Layer sliced onions and mushrooms in the bottom of the slow cooker and nestle browned meatballs on top.
- In a bowl, whisk together beef broth, Worcestershire sauce, and Dijon mustard, then pour over meatballs and vegetables.
- Cover slow cooker and cook on low for 6-8 hours or high for 3-4 hours until meatballs are fork-tender.
- Sprinkle fresh parsley on top before serving.
Notes
For enhanced flavor, refrigerate the sauce overnight before use. Consider adding peas or carrots for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg