We all love Salisbury Steak, but have you tried it in meatball form? Say hello to Slow Cooker Salisbury Steak Meatballs. With tender meatballs smothered in a rich and savory gravy, this classic dish will transport you straight back to your grandmother’s kitchen.
Many years ago, my grandmother used to make Salisbury steak meatballs for us on special occasions. I remember eagerly waiting by the slow cooker as the meatballs cooked slowly, the tantalizing smells teasing my senses. When it was finally time to sit down at the table, we would savor each tender meatball, soaked in the velvety gravy that seemed to melt in our mouths. The meal always brought us together, fostering connection and creating moments we would cherish for years to come.
The recipe below is an adapted version of my grandmother’s for ease and convenience. For one, it doesn’t require you making meatballs from scratch. You can whip these together with the frozen kind from the bag!
But before we dive into the recipe…Curious where Salisbury steak gets its name?
Salisbury steak is named after Dr. James H. Salisbury, an American physician from the 19th century who advocated a meat-centered diet. He promoted the consumption of seasoned and cooked minced beef patties, which eventually became known as Salisbury steak to honor his influence. Modern recipes may differ from Dr. Salisbury’s original version.
Slow Cooker Salisbury Steak Meatballs
Ingredients:
Bag of frozen meatballs (around 25 oz or so)
2 tablespoons of Worcestershire sauce
2 cups of sliced mushrooms
1 1/2 cups of water
1/2 teaspoon of powdered onion
1/2 teaspoon of powdered garlic
1.74 ounces of brown gravy mix (equivalent to 2 packets)
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