Description
Salisbury Steak Meatballs are perfectly seasoned, tasty meatballs that are simmered in a rich and savory gravy. This is an easy dinner to make that has only a bit of prep. Or you can use pre-made or frozen meatballs. The meatballs are delicious served over mashed potatoes, noodles or rice.
Ingredients
- 1 1/2 pounds ground round, 85/15% fat
- 2 large eggs
- 1/2 cup breadcrumbs
- 2 teaspoons garlic powder
- 2 tablespoons dried minced onion or 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, sliced
- 8 ounce Cremini mushrooms, sliced in half
- 2 tablespoons Worcestershire sauce
- 3 teaspoons Umami seasoning, or all purpose steak or hamburger seasoning seasoning
- 32 ounce beef broth, low sodium (reserving 1 cup for the gravy)
- 2 tablespoons tomato paste
- 2-3 tablespoons cornstarch or flour
Instructions
- Make meatballs-combine ground beef, breadcrumbs, eggs, garlic, onion, salt and pepper.
- Form about 24 golfball sized meatballs.
- Either set crockpot to "sear or brown" option or heat a large skillet over medium heat. Spray bottom of either with some non-stick cooking spray.
- Brown meatballs for 3 minutes, turn and brown other side for another 2-3 minutes. * Remove meatballs to a platter.
- Brown onions and mushrooms in slow cooker or skillet for 3 minutes.
- Return meatballs to slow cooker.
- Pour the broth, reserving 1 cup, Worcestershire, Umami, tomato paste over everything. Cook on low for 4 hours or 2 hours on high.
- During the last hour of cooking, make the gravy by stirring together the reserved broth and cornstarch.
- Pour over the meatballs, give a quick stir and continue cooking for the remaining time.*
- Serve over mashed potatoes, rice or noodles.
Notes
*At that point, the meatballs don't have to be fully cooked, just browned.
*When you combine the broth and cornstarch or flour in a cup, press out any lumps before pouring in the slow cooker. This way you don't have to stir too much with the lid off. The temperature will lower and may affect cooking time.
*Meatballs should register 165°F to be fully cooked.
*If you don't like so much broth or gravy, you can use only 24 ounces. But I wouldn't use much less than that in order to keep the meatballs moist.
Nutrition
- Serving Size: 1
- Calories: 353
- Sugar: 3.8g
- Sodium: 1342mg
- Fat: 19.3g
- Carbohydrates: 16g
- Protein: 27.7g
- Cholesterol: 139.mg