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Slow Cooker Salisbury Steak Meatballs with Creamy Garlic Mash

slow cooker Salisbury steak meatballs - featured image
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Juicy beef meatballs simmered in a rich, savory gravy and served over creamy garlic mashed potatoes. This easy slow cooker recipe is the ultimate comfort food for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 2 lbs ground beef (80/20 preferred for juiciness)
  • 1 cup plain or panko bread crumbs
  • 1/3 cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tbsp Worcestershire sauce
  • 1 small yellow onion, finely diced
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil (for browning)
  • 2 cups beef broth (low sodium if possible)
  • 8 oz mushrooms, sliced (white or cremini)
  • 1 medium yellow onion, sliced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 2 tbsp cornstarch (mixed with 2 tbsp cold water for slurry)
  • Salt and black pepper to taste
  • 2 1/2 lbs russet potatoes, peeled and cut into chunks
  • 4 large garlic cloves, peeled and smashed
  • 1/2 cup heavy cream (or half-and-half)
  • 4 tbsp unsalted butter (plus extra for serving)
  • 1/4 cup sour cream (optional)
  • 1 1/2 tsp salt (for mash)
  • 1/2 tsp white pepper
  • Chives or parsley for garnish (optional)

Instructions

  1. In a large bowl, combine ground beef, bread crumbs, milk, eggs, Worcestershire sauce, diced onion, garlic powder, salt, and black pepper. Mix gently until just combined.
  2. Form mixture into 1 1/2-inch meatballs (about 24-28).
  3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning to color at least two sides (2-3 minutes per batch). Transfer browned meatballs to slow cooker.
  4. In the same skillet, add sliced onion and mushrooms. Cook for 3-4 minutes until softened and golden.
  5. Add Worcestershire sauce and ketchup, scraping up browned bits. Pour in beef broth and bring to a simmer.
  6. Pour gravy mixture over meatballs in the slow cooker.
  7. Cover and cook on LOW for 4-5 hours (or HIGH for 2-2.5 hours) until meatballs are cooked through and tender.
  8. About 30 minutes before serving, mix cornstarch with cold water to make a slurry. Stir into slow cooker, cover, and let gravy thicken.
  9. While meatballs finish, boil potatoes and garlic cloves in salted water for 15-18 minutes until fork-tender.
  10. Drain potatoes and garlic, return to pot. Add butter, heavy cream, and sour cream (if using). Mash until smooth and creamy. Season with salt and white pepper.
  11. Serve mashed potatoes topped with meatballs and gravy. Garnish with chives or parsley if desired.

Notes

For gluten-free, use certified GF breadcrumbs and check Worcestershire sauce. For dairy-free, substitute oat milk and vegan butter in the mash. Browning the meatballs adds extra flavor but can be skipped if short on time. If gravy is too thin, let it sit uncovered for 10-15 minutes; if too thick, add a splash of broth. Leftovers keep well in the fridge for up to 4 days or freeze (meatballs and gravy only) for up to 2 months.

Nutrition

Keywords: slow cooker, Salisbury steak, meatballs, mashed potatoes, comfort food, family dinner, easy, beef, gravy, crockpot

Find it online: https://norasfoods.com/slow-cooker-salisbury-steak-meatballs-easy-family-dinner-with-creamy-garlic-mash/