Description
Rich, savory gravy and tender beef meatballs slow-cooked until they practically fall apart — a comforting twist on classic Salisbury steak.
Ingredients
Scale
- 900 g (2 lb) ground beef (80/20)
- 75 g (3/4 cup) plain breadcrumbs
- 2 large eggs
- 1 small yellow onion (120 g, finely diced)
- 2 cloves garlic (minced)
- 15 ml (1 tbsp) Worcestershire sauce
- 10 ml (2 tsp) Dijon mustard
- 8 g (1½ tsp) kosher salt
- 1 tsp freshly ground black pepper
- 15 ml (1 tbsp) olive oil (for searing, optional)
- 720 ml (3 cups) beef stock
- 30 g (2 tbsp) tomato paste
- 30 g (1/4 cup) all-purpose flour (for gravy roux)
- 10 ml (2 tsp) soy sauce (optional)
- 15 g (1/4 cup) fresh parsley (chopped, for garnish)
Instructions
- In a large bowl, mix ground beef, breadcrumbs, eggs, onion, garlic, Worcestershire, Dijon, salt, and pepper until just combined.
- Form the mixture into 18–24 meatballs. Sear in olive oil over medium-high heat for 1–2 minutes per side until browned.
- Toast flour in the skillet for 1–2 minutes, then whisk in beef stock, tomato paste, soy sauce, and Worcestershire. Simmer until slightly thickened.
- Place meatballs in slow cooker. Pour gravy over, cover, and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours.
- If gravy is too thin, whisk cornstarch with cold water and stir into slow cooker, then cook on HIGH for 10–15 minutes until thickened. Garnish with parsley before serving.
- Serve hot over mashed potatoes, noodles, or roasted vegetables with extra gravy.
Notes
Use 80/20 ground beef for optimal moisture. Overmixing the meat could lead to dense meatballs. For gluten-free, substitute with gluten-free breadcrumbs and cornstarch.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 155mg