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Crockpot Salisbury Meatballs on a plate
Andrew Fowler

Crockpot Salisbury Meatballs

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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1/2 lb ground pork
  • 1/2 cup plain breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1/4 cup finely grated yellow onion
  • 3/4 tsp fine salt for meatballs
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 3 tbsp unsalted butter divided
  • 8 oz cremini mushrooms quartered
  • 1 medium yellow onion thinly sliced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme
  • 1/4 tsp fine salt for gravy
  • 12 oz dry wide egg noodles
  • 2 tsp fine salt for noodle water

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Soak crumbs in milk 3 minutes. Gently mix with beef, pork, egg, grated onion, meatball salt, and pepper. Shape 24 meatballs; bake 16 to 20 minutes until centers reach 160°F.
  2. Meanwhile, melt 2 tablespoons butter in a wide saucepan over medium-high heat. Cook mushrooms and sliced onion 10 to 12 minutes until mushroom liquid evaporates and onion starts browning.
  3. Stir in flour 1 minute. Gradually add broth, Worcestershire, ketchup, Dijon, thyme, and gravy salt. Simmer 3 minutes until smooth and lightly thickened.
  4. Transfer hot gravy and hot meatballs to a 4-quart slow cooker. Cover; cook on HIGH 2 hours, stirring gently once, until centers reach 165°F and gravy coats meatballs.
  5. During the final 15 minutes, boil noodles in a large pot of water with noodle-water salt for 7 to 9 minutes, or package time, until tender. Drain; toss with remaining butter.
  6. Divide noodles among 6 bowls; top each with 4 meatballs, mushrooms, and gravy. Serve immediately.