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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 pepper to taste - 1 tablespoon Worcestershire sauce - 1 medium onion, sliced - 2 cups beef broth - 2 cups sliced mushrooms - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) The heart of this dish is the meatball mixture. Using ground beef gives it a rich flavor. The breadcrumbs and Parmesan cheese add the perfect texture. The egg binds everything together. Garlic powder and onion powder boost the flavor. Worcestershire sauce adds a nice depth. - Fresh parsley for garnish - Other herbs and spices You can add fresh parsley to brighten up the dish. Feel free to use your favorite herbs and spices. They can add a personal touch to the meatballs. - Slow cooker - Mixing bowl - Measuring cups and spoons Having the right tools is key. A slow cooker makes cooking easy and hands-off. A mixing bowl helps combine the ingredients well. Measuring cups and spoons ensure you get the right amounts for each ingredient. For the full recipe, head to the main section. Enjoy creating this tasty dish! First, grab a large bowl. In this bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Use your hands to mix everything until it's well blended. This helps the flavors come together. Next, form the mixture into meatballs. Aim for golf ball sizes, about 1.5 inches in diameter. This size cooks evenly and stays juicy. Now it's time to prepare the slow cooker. Start by layering the sliced onions and mushrooms at the bottom. This creates a flavorful base for the meatballs. Once the veggies are ready, place the meatballs on top. Try to space them out evenly. This way, they cook properly and soak up all the great flavors. Pour the beef broth over the meatballs. Make sure they are mostly submerged. This broth adds moisture and flavor while cooking. Next, cover the slow cooker with its lid. You can cook on low for 6-8 hours or on high for 3-4 hours. Both options yield tender meatballs. When they’re done, the meatballs should be fully cooked and soft. About 30 minutes before serving, mix cornstarch with water until smooth. Stir this into the slow cooker to thicken the sauce. Cover and let it finish cooking. Once done, carefully remove the meatballs and vegetables. Enjoy your delicious meal! For the full recipe, refer to the earlier section. For the best taste, season your meatball mixture well. Use salt, pepper, and Worcestershire sauce. This sauce adds a rich, savory note. Garlic and onion powder also boost flavor. Be sure to mix well, so the flavors blend together. To enhance the gravy flavor, add more beef broth. You can also stir in a bit of soy sauce. A splash of red wine works wonders too. These small tweaks can elevate your dish, making it truly special. To ensure even cooking, arrange the meatballs in a single layer. This helps them cook uniformly and soak up flavor. Avoid overcrowding the slow cooker. If you have many meatballs, cook them in batches. To thicken the sauce properly, use cornstarch mixed with water. Stir it in about 30 minutes before serving. This will give your gravy the right consistency. A good sauce clings to the meatballs and adds richness. For the best sides, try creamy mashed potatoes or buttered noodles. These dishes complement the rich gravy well. Roasted vegetables also pair nicely for a balanced meal. For presentation, serve the meatballs on a bed of potatoes or noodles. Drizzle the thickened gravy over the top. Finish with a sprinkle of fresh parsley for color. This makes your dish look inviting and appetizing. {{image_2}} You can easily swap ground beef for ground turkey or chicken. These lean meats still pack flavor, but they are lighter. If you prefer a vegetarian or vegan meal, use lentils or black beans. These options create hearty meatballs that are just as satisfying. Want to change up the flavor? Add BBQ sauce for a sweet twist. Tomato sauce gives a classic taste. You can also play with spices like paprika or chili powder for a kick. Each sauce can transform your dish and keep it exciting. Feel free to get creative with the veggies. Carrots, bell peppers, and zucchini work well. You can adjust your choices based on what’s in season. This makes your meal fresh and vibrant while adding more nutrients. To store your homemade meatballs, let them cool first. Place the meatballs in an airtight container. Add a bit of the gravy to keep them moist. You can keep them in the fridge for up to three days. If you want to save them longer, freezing works great. Portion the meatballs into freezer bags, removing as much air as possible. Freeze them for up to three months for the best taste. When it's time to enjoy your leftovers, you have a couple of choices. The microwave is quick and easy. Heat the meatballs in short bursts, stirring in between. If you want to keep them juicy, use the slow cooker. Place the meatballs in on low heat with a splash of broth. This method takes longer but keeps them tender and flavorful. For safe storage, meatballs last three to four days in the fridge. In the freezer, they can stay good for about three months. Always check for signs of spoilage before you eat. Look for an off smell or a change in color. If anything seems off, it's best to toss them out. For the best results, cook Salisbury steak meatballs for 6-8 hours on low or 3-4 hours on high. This slow cooking allows the flavors to blend well. The meatballs will become tender and soak up the rich broth. Yes, you can prep the meatballs and store them in the fridge. Mix all the ingredients, form the meatballs, and place them in the slow cooker. You can then add the broth and vegetables later. This step saves time when you are ready to cook. Pair these meatballs with a variety of sides. Creamy mashed potatoes are a classic choice. Egg noodles also work great. You might also enjoy them with rice or steamed veggies for a balanced meal. To keep your meatballs intact, make sure to bind them well. Use breadcrumbs and mix everything thoroughly. Avoid overhandling the meat mixture. Cook gently in the slow cooker to maintain their shape. To make this dish gluten-free, replace regular breadcrumbs with gluten-free options. You can use almond flour or crushed gluten-free crackers instead. Just ensure that all other ingredients, like Worcestershire sauce, are gluten-free as well. For the complete recipe, don’t forget to check out the Full Recipe. You learned how to make Salisbury steak meatballs in a slow cooker. We covered the key ingredients, necessary tools, and step-by-step instructions. I shared tips for great flavor and cooking, plus ways to customize your dish. Feel free to experiment with different meats, sauces, and veggies. Don’t forget proper storage and reheating tips to enjoy leftovers. Try this recipe for a tasty, easy meal your family will love!

- Slow Cooker Salisbury Steak Meatballs

Looking for a delightful family dinner? Try these Slow Cooker Salisbury Steak Meatballs! Juicy meatballs bathed in a savory gravy create the ultimate comfort food experience. This simple recipe not only simplifies your cooking process but also turns every meal into a flavor-packed feast. Click through for detailed instructions and tips on how to make this dish perfect for any occasion!
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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 pepper to taste

1 tablespoon Worcestershire sauce

1 medium onion, sliced

2 cups beef broth

2 cups sliced mushrooms

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

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Form the mixture into golf ball-sized meatballs (about 1.5 inches in diameter).

      In the slow cooker, layer the sliced onions and mushrooms at the bottom. Place the meatballs on top of the vegetables.

        Pour the beef broth over the meatballs in the slow cooker, making sure they are mostly submerged.

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

            About 30 minutes before serving, mix the cornstarch with water until smooth, and stir it into the slow cooker to thicken the sauce. Cover and continue cooking until the sauce thickens.

              Once done, carefully remove the meatballs and vegetables from the slow cooker and serve warm.

                Prep Time, Total Time, Servings: Prep time: 15 min | Cook time: 6-8 hours | Servings: 4-6

                  - Presentation Tips: Serve the meatballs on a bed of creamy mashed potatoes or over egg noodles, drizzled with the thickened mushroom gravy and topped with fresh chopped parsley for added color and flavor.