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- 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste - 3 cups beef broth - 1 medium onion, sliced into thin rings - 1 cup mushrooms, sliced - 1 tablespoon Worcestershire sauce - 1 tablespoon soy sauce - 2 tablespoons cornstarch mixed with 3 tablespoons cold water - Fresh parsley, roughly chopped Gathering the right ingredients is key to making great Slow Cooker Salisbury Steak Meatballs. Each item adds flavor and texture. Start with ground beef. It forms the base of your meatballs. The breadcrumbs give them a nice bite. The grated Parmesan cheese adds a rich, savory taste. Don’t forget the egg. It helps bind everything together. Garlic powder and onion powder bring in that classic flavor. Season with salt and pepper to taste for balance. Next, you’ll need beef broth, which keeps the meatballs moist. The sliced onion and mushrooms create a tasty layer underneath the meatballs. Worcestershire sauce and soy sauce add depth to the broth. Finally, you’ll use cornstarch mixed with cold water to thicken the sauce later. Fresh parsley is a beautiful garnish that brightens up the dish. This is the full recipe to guide you through the process. - In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Use your hands to mix gently. Be careful not to overmix; it can make the meatballs tough. - Shape the mixture into meatballs about the size of golf balls, around 1.5 inches wide. Place them on a baking sheet to keep them ready for the next step. - Start by layering the sliced onions and mushrooms at the bottom of the slow cooker. This will add great flavor to the meatballs. - Next, place the meatballs carefully on top of the onions and mushrooms. Make sure they sit nicely without crowding. - In a separate bowl, whisk together the beef broth, Worcestershire sauce, and soy sauce until smooth. This mix adds depth to the dish. - Pour this mixture over the meatballs in the slow cooker. Ensure the meatballs are mostly submerged in the broth. - Cover the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The meatballs should be tender and fully cooked. - About 30 minutes before serving, take out 1 cup of broth. Mix it with cornstarch and cold water in a small bowl until smooth. Stir this back into the slow cooker to thicken the sauce. For the full recipe, check out the detailed instructions provided above. To make the best meatballs, avoid overmixing the meat. Gently combine the ground beef, breadcrumbs, and spices until they just blend. Overmixing can make your meatballs tough, which is not what we want. When shaping your meatballs, aim for consistency. Use your hands to form balls about the size of golf balls, roughly 1.5 inches in diameter. This will help them cook evenly and look nice on the plate. To boost the flavor of your meatballs, consider adding herbs or spices. Fresh herbs like parsley or thyme can brighten the dish. Garlic powder and onion powder already add depth, but you can also try a pinch of paprika or Italian seasoning for an extra kick. Adjusting the sauce thickness is key. If you want a thicker sauce, use the cornstarch mixture as directed in the recipe. If you prefer a thinner sauce, skip the cornstarch or add more broth to achieve your desired consistency. These Salisbury steak meatballs shine when paired with creamy mashed potatoes or fluffy egg noodles. The sauce drizzles beautifully over these sides, making each bite a delight. For garnishing, fresh parsley adds color and a burst of flavor. You can also sprinkle some extra grated Parmesan cheese on top for added richness. Enjoy your meal and the smiles it brings! {{image_4}} You can switch up the meat in this recipe. Ground turkey or chicken works well. These meats are leaner, giving a lighter taste. If you want a plant-based option, try using lentils or chickpea-based ground meat. Both choices keep the meal filling and tasty, perfect for any diet. Don't hesitate to play with the sauce! You can use BBQ sauce for a sweet twist. Mushroom sauce adds a rich, earthy flavor. Adjusting seasonings also changes the taste. Try adding thyme or smoked paprika to enhance the dish. Experimenting keeps things fun and fresh. For gluten-free meatballs, use gluten-free breadcrumbs. This small change keeps the dish safe for those with gluten sensitivities. If you want to lower calories, cut back on breadcrumbs. You can also use lean ground beef or turkey. This helps make a lighter meal without losing flavor. For the full recipe, check out the details above. To keep your Slow Cooker Salisbury Steak Meatballs fresh, follow these tips: - Refrigeration: Allow the meatballs to cool down before storing. Place them in an airtight container. They will last in the fridge for up to three days. - Freezing tips: If you want to save them for later, freeze the meatballs in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. They can stay good for up to three months. When it's time to enjoy your leftovers, you have two great options: - Microwave: Place the meatballs in a microwave-safe dish. Cover with a damp paper towel. Heat for 1-2 minutes on high. Check if they're warm enough; if not, heat in 30-second bursts. - Oven: Preheat your oven to 350°F (175°C). Place the meatballs in an oven-safe dish and cover with foil. Heat for about 20 minutes, or until hot throughout. This method helps keep the texture and flavor intact. For both methods, always check that the meatballs are hot all the way through. Enjoy your hearty comfort meal! These delicious meatballs can last 3 to 4 days in the fridge. Store them in an airtight container. For longer storage, freeze them for up to 3 months. Just let them cool before freezing. When ready to eat, thaw in the fridge overnight. Yes, you can cook this recipe on high. When using the high setting, cook for 3 to 4 hours instead of 6 to 8 hours. The meatballs will still be tender, but cooking on low helps the flavors blend better over time. I love serving these meatballs with creamy mashed potatoes or fluffy egg noodles. You can also add steamed vegetables like green beans or broccoli for a balanced meal. A fresh side salad rounds out the plate nicely. Absolutely! You can use frozen meatballs to save time. Just add them to the slow cooker without thawing. Increase cooking time to about 5 to 6 hours on low or 2 to 3 hours on high. The sauce will still be rich and flavorful. To thicken the sauce, make a slurry. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl. Stir this mixture into the slow cooker about 30 minutes before serving. This will help the sauce become thicker and more delicious! In this post, I covered how to make Slow Cooker Salisbury Steak Meatballs. We discussed the key ingredients, preparation steps, and cooking tips to ensure delicious results. Remember, mix your meat carefully and experiment with flavors to suit your taste. Try different meats or sauces to keep things exciting. Store leftovers properly for later meals. With these tips, you can make a hearty dish that pleases everyone. Enjoy your cooking adventure!

- Slow Cooker Salisbury Steak Meatballs

Satisfy your comfort food cravings with Slow Cooker Salisbury Steak Meatballs! This hearty meal is easy to prepare and perfect for families. Just mix simple ingredients, let your slow cooker work its magic, and enjoy juicy meatballs in a rich, flavorful sauce. Whether paired with creamy mashed potatoes or egg noodles, it's a meal everyone will love. Click through for the full recipe and tips to create this cozy dish tonight!
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Ingredients
  

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

3 cups beef broth

1 medium onion, sliced into thin rings

1 cup mushrooms, sliced

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

2 tablespoons cornstarch mixed with 3 tablespoons cold water (for thickening)

Fresh parsley, roughly chopped (for garnish)

Instructions
 

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, and a pinch of salt and black pepper. Mix the ingredients together gently until just combined—avoid overmixing to keep the meatballs tender.

    Using your hands, shape the beef mixture into meatballs about the size of golf balls, roughly 1.5 inches in diameter. Transfer the formed meatballs onto a baking sheet or plate for easy handling.

      In your slow cooker, layer the sliced onions and mushrooms at the bottom to create a flavorful base for the meatballs.

        Carefully place the prepared meatballs on top of the onions and mushrooms in the slow cooker.

          In a separate bowl, whisk together the beef broth, Worcestershire sauce, and soy sauce until well combined. Pour this savory mixture over the meatballs, ensuring they are predominantly submerged in the broth.

            Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours, until the meatballs are cooked through and tender.

              Approximately 30 minutes before you're ready to serve, carefully remove 1 cup of broth from the slow cooker. Mix it in a small bowl with the cornstarch and cold water until smooth. Stir this slurry back into the slow cooker, mixing gently to thicken the sauce.

                Once the cooking time is complete, taste the sauce and adjust the seasoning with additional salt or pepper if desired.

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

                    - Presentation Tips: Serve the Salisbury steak meatballs over a bed of creamy mashed potatoes or fluffy egg noodles. Drizzle the thickened sauce generously over the top and finish with a sprinkle of fresh chopped parsley for a vibrant touch. Enjoy your delightful meal!