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For the best Slow Cooker Salisbury Steak Meatballs, gather these items: - 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 egg - 1 teaspoon Worcestershire sauce - Salt and pepper to taste - 2 cups beef broth - 1 cup sliced mushrooms - 1 tablespoon soy sauce - 1 tablespoon cornstarch (for thickening) - 2 tablespoons water (for cornstarch slurry) - Fresh parsley, chopped (for garnish) This mix creates tender meatballs with rich flavors. If you want to switch things up, here are some alternatives: - Use ground turkey or chicken instead of beef for a lighter option. - For a gluten-free dish, swap breadcrumbs with gluten-free bread crumbs or oats. - You can replace beef broth with vegetable broth for a vegetarian twist. These swaps help you enjoy the dish while meeting dietary needs. To boost flavor, consider adding fresh herbs and spices like: - Chopped thyme or rosemary for a fragrant touch. - A dash of paprika for a hint of heat. - Fresh parsley or chives as a garnish for color and taste. Adding these will elevate your meatballs and impress your guests. To make the perfect meatballs, first gather your ingredients. In a large bowl, combine: - 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 egg - 1 teaspoon Worcestershire sauce - Salt and pepper to taste Mix everything together using your hands. Make sure it’s well combined. This step is key for flavor and texture. Shape the mixture into meatballs, about 1.5 inches wide. Place them in your slow cooker carefully. Now it's time to cook those meatballs. In a separate bowl, whisk together: - 2 cups beef broth - 1 cup sliced mushrooms - 1 tablespoon soy sauce Pour this mixture over the meatballs in the slow cooker. Cover and set the temperature. Cook on low for 6 to 8 hours. If you're short on time, you can cook on high for 3 to 4 hours. The meatballs should be tender and fully cooked when done. About 30 minutes before serving, you’ll want to thicken the sauce. In a small bowl, mix: - 1 tablespoon cornstarch - 2 tablespoons water This mixture is your cornstarch slurry. Stir it into the slow cooker. Allow the sauce to cook for another 30 minutes. This will give it a rich and yummy thickness. You can serve your meatballs with mashed potatoes or egg noodles. Enjoy the feast! For the full recipe, check out the Full Recipe link. To make your meatballs tender and juicy, start with good quality ground beef. I recommend using 80/20 ground beef. This mix has enough fat to keep the meatballs moist. Do not skip the breadcrumbs; they help hold moisture. Mix the ingredients gently. Over-mixing can make them tough. Shape the meatballs into even balls, about 1.5 inches wide. This helps them cook evenly in the slow cooker. For more flavor, consider adding a splash of soy sauce. It adds depth and umami. Fresh herbs, like parsley or thyme, can brighten the dish. You can also add a dash of garlic powder or onion powder for extra taste. If you love a kick, try a pinch of red pepper flakes. These small changes can make a big difference in the final dish. Salisbury steak meatballs pair well with mashed potatoes or egg noodles. They soak up the savory sauce perfectly. You can also serve them over rice for a different twist. Roasted vegetables, like green beans or carrots, make a great side. A simple salad can add freshness to the meal. For the full recipe, check out the details above. {{image_2}} You can change up the recipe easily. Try ground turkey or chicken instead of beef. These proteins give a lighter taste. You can also use pork for a richer flavor. For sauces, switch Worcestershire sauce with teriyaki or barbecue sauce. Each swap adds a unique twist. To make this dish plant-based, use lentils or chickpeas instead of meat. Start with cooked lentils and mash them. Blend in breadcrumbs, onion, and spices. Use vegetable broth in place of beef broth. For a vegan version, skip the egg. You can use flaxseed meal mixed with water as a binder. If you want to speed things up, use an Instant Pot. Cook on high pressure for about 10 minutes. Release the pressure, and your meatballs will be ready. You can also bake them in the oven. Place meatballs on a baking sheet and bake at 400°F for 20-25 minutes. This method gives a nice crust. For more details, check the Full Recipe. After making Slow Cooker Salisbury Steak Meatballs, let them cool first. Place the meatballs in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, freeze them. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. To reheat your meatballs, use the microwave or stovetop. If using the microwave, place meatballs in a bowl. Add a splash of beef broth to keep them moist. Cover the bowl with a lid or microwave-safe wrap. Heat for one to two minutes. If using the stovetop, place them in a pan over low heat. Stir gently and add a little broth if needed. Heat until warm all the way through. Leftovers are safe to eat for three days in the fridge. After three days, they may lose quality. If frozen, they are best used within three months. Always check for any signs of spoilage before eating. If they look or smell off, it’s best to toss them. Following these tips helps you enjoy your meatballs at their best. Yes, you can use frozen meatballs. They save time and effort. Here’s how to use them: - Place frozen meatballs directly into the slow cooker. - Pour the beef broth and mushroom mixture over the meatballs. - Cook on low for 6-8 hours or high for 3-4 hours. - Check them often to ensure they are heated through. This method makes meal prep easy and quick. You can enjoy Salisbury steak meatballs with many sides. Here are some popular choices: - Mashed potatoes: Creamy and fluffy, they soak up the sauce well. - Egg noodles: They are perfect for holding the meatball sauce. - Steamed vegetables: Broccoli or green beans add a fresh touch. - Rice: White or brown rice goes well with the rich flavors. These sides create a balanced meal and enhance the dish’s taste. To check if meatballs are cooked, use a meat thermometer. The internal temperature should reach 160°F (71°C). Here are some tips for doneness: - Cut a meatball in half; it should be brown inside, not pink. - Juices should run clear when you poke the meatball. - Make sure they feel firm to the touch. Following these steps ensures safe and tasty meatballs every time. In this post, we covered essential ingredients for Salisbury steak meatballs and offered options for substitutions. You learned how to properly mix and cook them in a slow cooker. We shared tips to enhance flavor and texture, along with storage advice. Remember, cooking can be fun and flexible. Don't hesitate to try new ingredients or methods. Enjoy your delicious meatballs and the time spent in the kitchen!

Slow Cooker Salisbury Steak Meatballs

Indulge in delicious Savory Slow Cooker Salisbury Steak Meatballs that are easy to make and perfect for hearty family meals! This recipe combines ground beef, Parmesan, and flavorful seasonings, all cooked to tender perfection in your slow cooker. In just a few simple steps, you'll create a comforting dish that pairs beautifully with mashed potatoes or egg noodles. Click through to discover the full recipe and bring this savory delight to your table!
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Ingredients
  

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 teaspoon Worcestershire sauce

Salt and pepper to taste

2 cups beef broth

1 cup sliced mushrooms

1 tablespoon soy sauce

1 tablespoon cornstarch (for thickening)

2 tablespoons water (for cornstarch slurry)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, Worcestershire sauce, salt, and pepper. Mix until well combined.

    Shape the mixture into meatballs, about 1.5 inches in diameter, and place them in the slow cooker.

      In a separate bowl, whisk together beef broth, sliced mushrooms, and soy sauce. Pour the mixture over the meatballs in the slow cooker.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and tender.

          About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.

            Allow the mixture to cook for an additional 30 minutes to achieve desired thickness.

              Serve meatballs with sauce over mashed potatoes or egg noodles, and garnish with fresh parsley.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 4-6 |