High Protein Slow Cooker Salisbury Steak Meatballs (Print Version)
High protein Salisbury steak meatballs simmered in a rich gravy in your slow cooker. An easy, comforting meal perfect for busy weeknights.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 265 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty High-Protein Meatballs
01 -
1 1/2 lbs lean ground beef (90% or 93% lean)
02 -
1/2 cup whole wheat breadcrumbs
03 -
1 large egg
04 -
1 tsp onion powder
05 -
1 tsp garlic powder
06 -
1/2 tsp black pepper
07 -
1/2 tsp salt
→ Umami-Rich Gravy Base
08 -
2 cups low sodium beef broth
09 -
2 tbsp Worcestershire sauce
10 -
1 tbsp Dijon mustard
11 -
1 tbsp low sodium soy sauce
12 -
8 oz cremini mushrooms, sliced
13 -
1/2 medium yellow onion, diced
→ Savory Thickener & Fresh Finish
14 -
2 tbsp cornstarch
15 -
1/4 cup cold water
16 -
2 tbsp fresh parsley, chopped (for garnish)
# Instructions:
01 -
In a large bowl, combine 1 1/2 lbs lean ground beef, 1/2 cup whole wheat breadcrumbs, 1 large egg, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt. Mix gently until just combined. This forms the base for your high-protein Slow Cooker Salisbury Steak Meatballs.
02 -
Roll the meat mixture into approximately 1.5-inch meatballs. You should get about 20-24 meatballs. Arranging them on a plate briefly before adding to the slow cooker can help maintain their shape.
03 -
In your slow cooker, whisk together 2 cups low sodium beef broth, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, and 1 tbsp low sodium soy sauce. Stir in 8 oz sliced cremini mushrooms and 1/2 medium diced yellow onion.
04 -
Carefully place the formed meatballs into the slow cooker, ensuring they are mostly submerged in the gravy mixture. Cover and cook on LOW for 4 hours, or on HIGH for 2-3 hours, until the meatballs are cooked through for these delicious Slow Cooker Salisbury Steak Meatballs.
05 -
In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup cold water until smooth to create a slurry. Stir this slurry into the hot gravy in the slow cooker. Cover and cook on HIGH for an additional 15-20 minutes, or until the gravy has thickened to your desired consistency.
06 -
Once the gravy is thickened, your Slow Cooker Salisbury Steak Meatballs | High Protein are ready. Ladle the meatballs and rich gravy over mashed potatoes, egg noodles, or rice. Garnish generously with 2 tbsp fresh chopped parsley before serving.
# Notes:
01 -
Serving Suggestion: These Salisbury Steak Meatballs are fantastic served over creamy mashed potatoes, egg noodles, or even brown rice for a complete and satisfying meal.
02 -
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
03 -
Mushroom Variation: If you're not a fan of cremini mushrooms, you can substitute with white button mushrooms or omit them entirely. For extra umami, consider adding a pinch of dried porcini mushroom powder to the gravy.
04 -
Browning Meatballs (Optional): For an extra layer of flavor and texture, you can quickly brown the meatballs in a skillet before adding them to the slow cooker. This step is optional but adds a nice sear.
# Tools You'll Need:
01 -
Slow cooker
02 -
Large mixing bowl
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 368 kcal
Total Fat: 18 g
Total Carbohydrate: 13 g
Protein: 34 g