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- 1 lb ground beef - ½ lb ground pork - 1 cup breadcrumbs - 1 small onion, finely chopped - 1 garlic clove, minced - 1 large egg - 2 teaspoons Worcestershire sauce - 1 teaspoon Dijon mustard - Salt and pepper to taste - 1 tablespoon olive oil - 2 cups beef broth - 1 cup mushrooms, sliced - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish)

Slow Cooker Salisbury Steak Meatballs

Savor the rich flavors of my Savory Slow Cooker Salisbury Steak Meatballs, a deliciously easy recipe featuring tender meatballs made from a mix of ground beef and pork. Perfect for busy weeknights, this dish requires minimal prep and cooks to perfection in your slow cooker. Serve them over mashed potatoes for a comforting meal the whole family will love. Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

1 lb ground beef

½ lb ground pork

1 cup breadcrumbs

1 small onion, finely chopped

1 garlic clove, minced

1 large egg

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

Salt and pepper to taste

1 tablespoon olive oil

2 cups beef broth

1 cup mushrooms, sliced

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large bowl, combine the ground beef, ground pork, breadcrumbs, finely chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined.

    Form the mixture into meatballs, roughly the size of a golf ball. You should get about 12-15 meatballs.

      Heat the olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 5-6 minutes. (This step is optional, but it adds great flavor and texture.)

        Transfer the browned meatballs to the slow cooker.

          In the same skillet, add the beef broth and scraped up any browned bits from the bottom. Bring to a simmer, then pour the broth over the meatballs in the slow cooker.

            Add the sliced mushrooms on top of the meatballs.

              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.

                If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and stir it into the sauce last 30 minutes of cooking.

                  Once cooked, serve the meatballs with the mushroom gravy over mashed potatoes or egg noodles, and garnish with fresh parsley.

                    Prep Time: 20 minutes | Total Time: 8 hours (including slow cooking) | Servings: 4-6

                      - Presentation Tips: Serve the meatballs on a bed of creamy mashed potatoes, with the gravy spooned generously over them, and a sprinkle of parsley on top for color.