![- 1 lb ground beef - 1/2 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 tablespoons Worcestershire sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste For the meatballs, I love using a mix of ground beef and turkey. This blend gives great flavor and keeps the meatballs juicy. Breadcrumbs and Parmesan cheese help bind the mixture while adding a nice taste. The Worcestershire sauce gives a savory kick. I also add garlic and onion powder for extra flavor. Don't forget salt and pepper to season! - 1 cup beef broth - 1 cup sliced mushrooms - 1 medium onion, sliced - 2 tablespoons ketchup - 1 tablespoon Dijon mustard - 2 tablespoons cornstarch - 2 tablespoons water (for thickening) For the sauce, beef broth is key. It adds depth to the flavor. I like to include sliced mushrooms and onions for texture and taste. Ketchup and Dijon mustard give a sweet and tangy flavor to the sauce. To finish, I use cornstarch and water to thicken the sauce. This ensures the sauce coats the meatballs perfectly. For the full recipe, you can find all the steps to create this tasty dish! To start, I mix the meatball ingredients. In a large bowl, combine: - 1 lb ground beef - 1/2 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 tablespoons Worcestershire sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste I blend these together until they form a uniform mixture. This step is crucial for flavor and texture. Next, I shape the mixture into meatballs about 1 inch in diameter. I find that rolling them gently helps keep them firm. Once shaped, I set them aside on a plate. Now, it's time to layer the ingredients in the slow cooker. First, I add sliced onions and mushrooms to the bottom. Then, I pour in 1 cup of beef broth, 2 tablespoons ketchup, and 1 tablespoon Dijon mustard. I stir this mixture gently to combine the flavors. Next, I carefully place the meatballs on top of the sauce. I avoid stirring at this point; I let the meatballs rest on the sauce to keep their shape. I cover the slow cooker and choose the cooking time. For a low setting, I cook for 6 to 7 hours. If I'm in a hurry, I can set it to high for 3 to 4 hours. Either way, the meatballs become tender and flavorful. As the cooking time ends, I prepare to thicken the sauce. I mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl until smooth. This mix forms a slurry that will help achieve the right thickness. After that, I stir the cornstarch slurry into the slow cooker. I let the slow cooker run for another 15 minutes. This final step transforms the sauce into a rich, creamy delight. Now, the Salisbury steak meatballs are ready to serve! To get the best texture for your meatballs, mix ground beef and turkey. This blend gives a juicy bite while keeping them light. Use equal parts of each meat. This helps create a rich flavor. When mixing, use your hands. It’s quick and effective. Don’t over-mix, or the meatballs can become tough. Aim for a gentle mix until just combined. Adding breadcrumbs helps with texture too. They soak up juices and keep the meatballs moist. To avoid meatball breakage, layer carefully. Place them on top of the sauce. Don’t stir after adding them. This keeps the meatballs intact. Checking for doneness is easy. Use a meat thermometer. Meatballs should reach 165°F. If you don’t have one, cut a meatball in half. It should no longer be pink inside. For sides, serve these meatballs over creamy mashed potatoes or rice. They soak up the savory sauce well. Noodles are another great option. For a fun twist, add fresh parsley on top. It adds color and flavor. You can also try a sprinkle of grated cheese. This adds richness and pairs well with the meatballs. For the full recipe, check the details above. {{image_2}} You can switch meats in this recipe. Ground beef and turkey work great together, but you can use just beef, turkey, or even chicken. Each option provides a unique flavor. If you want a spicy kick, add red pepper flakes or cayenne pepper. Adding vegetables to the meatballs also boosts nutrition. You can mix in finely chopped carrots or spinach. These options add color and taste. You can even toss in some bell peppers for sweetness. If you need a quicker meal, you can make this dish on the stovetop. Brown the meatballs in a skillet first, then add the sauce. Cover and simmer for about 30 minutes. You can also bake the meatballs in the oven. Preheat your oven to 375°F. Place the meatballs on a baking sheet and cook for 20-25 minutes. Then, combine them with the sauce in a pan and let them simmer for flavor. You can make this dish healthier by using leaner meats. Ground chicken or turkey has less fat. Whole grain breadcrumbs also add fiber and nutrients. Look for options that are high in whole grains. For gluten-free options, use gluten-free breadcrumbs. They work well in this recipe and keep the texture nice. You can also use oats as a substitute for breadcrumbs. Just grind them up a bit for a finer texture. For the full recipe, check the detailed instructions above. Enjoy your cooking! After enjoying your slow cooker Salisbury steak meatballs, you may have some leftovers. Here are my best tips for storing them: - Refrigeration: Cool the meatballs and sauce to room temperature before storing. This helps prevent condensation and keeps them fresh. - Containers: Use airtight containers for storage. Glass or BPA-free plastic containers work well. Label them with the date to keep track. If you want to keep your meatballs for later, freezing is a great option. Follow these steps: - Freezing Separately: First, cool the meatballs and sauce. Place the meatballs in one container and the sauce in another. This keeps the texture nice. - Thawing: When ready to eat, thaw in the fridge overnight. For quick thawing, use the microwave on low power. - Reheating Tips: Reheat meatballs in the microwave or on the stove. For the sauce, heat gently on low until warm. Stir to combine both before serving. These storage tips will help you enjoy your delicious meal even after the first round. For the complete recipe, refer to the [Full Recipe]. Yes, you can use frozen meatballs. They save time and work well with the sauce. Just add them to the slow cooker straight from the freezer. Cook on low for 6-7 hours or high for 3-4 hours. The sauce will flavor the meatballs as they cook. This is a great shortcut for busy days. To make this dish dairy-free, skip the Parmesan cheese. You can use nutritional yeast for a cheesy flavor. For the sauce, look for dairy-free broth or use coconut milk instead. These swaps keep the dish tasty without dairy. It’s simple to adjust the recipe for your needs. Salisbury steak meatballs pair well with many sides. Popular options include: - Mashed potatoes - Rice - Egg noodles - Steamed vegetables These sides soak up the rich sauce. You can also add a side salad for a fresh touch. Enjoy these meatballs with your favorite sides for a complete meal. Making Salisbury steak meatballs is simple with the right ingredients and steps. We covered essential components like ground beef, breadcrumbs, and a tasty sauce. You learned how to mix meatballs, layer ingredients in a slow cooker, and thicken the sauce for the best flavor. In the end, you can adapt the recipe with swaps and variations to fit your taste. Remember these tips for perfect meatballs: check for doneness and serve them well. Enjoy your cooking journey!](https://toastedrecipes.com/wp-content/uploads/2025/07/e828394e-dd39-4364-a264-981a0d906be7-300x300.webp)
- Slow Cooker Salisbury Steak Meatballs
Indulge in the deliciousness of Savory Slow Cooker Salisbury Steak Meatballs with this easy recipe! Perfectly seasoned beef and turkey meatballs are simmered to tender perfection in a rich, flavorful sauce. Just mix, shape, and let your slow cooker do the work! Serve over creamy mashed potatoes for a comforting meal your family will love. Click to discover the full recipe and elevate your dinner game tonight!