Crock Pot Salisbury Steak Meatballs with Red Skin Mashed Potatoes
Savory Crock Pot Salisbury Steak Meatballs simmered slowly in a thick, onion mushroom gravy with carrots and red skin mashed potatoes.
I’ve learned something about crock pots, and that is this. The best recipes are the ones that have ingredients that you can’t overcook. (I know, DUH, but allow me to explain). I tried a chicken and wild rice soup recipe in the crock pot this weekend. I’m sad to report that all of my rice overcooked and basically exploded. One cup of rice turned into like 500 cups of mushy-mush-mush, leaving me sad and soupless. I knew that this would never have happened to me with meat and potatoes and thus the next day, this meal was born.
The moral of the story is, all crock pots cook differently, and using foods that only get better as they cook will decrease your odds of having to order a pizza. I tried cooking angel hair in the crock pot once…it was probably done in like 15 minutes and I didn’t check it until after an hour. Needless to say, you won’t be seeing that one on the blog…
Now, one little disclaimer. To keep the meatballs intact, I strongly recommend browning the outside on the stovetop before loading it into the crock pot. The good news is that you can do this the night before, or even WAY ahead of time and freeze them, and then just use them whenever you’re ready.
So now I ask, what crock pot disasters have you tried?! And which recipes are your favorites?
- 1 + ½ pounds lean ground beef
- ½ cup seasoned breadcrumbs
- 1 Tablespoon ketchup
- 2 teaspoons dry mustard
- 4 dashes Worcestershire sauce
- 1 cube beef bouillon, crumbled (or powdered beef base)*
- Salt and pepper, to taste
- 2 Tablespoons olive oil
- ¼ cup all-purpose flour
- 1 (10.5 oz.) can cream of mushroom soup, low sodium
- 1 (1 oz.) packet dry au jus mix
- ¾ cup water
- ½ cup sour cream
- 1 small onion, sliced into strings
- 8-10 medium red skin potatoes
- 3 Tablespoons butter, softened
- 3 Tablespoons milk, heavy cream, or half and half
- Salt/Pepper to taste
- 1 small bag baby carrots
- Parsley, to garnish
- Mix together all of the meatball ingredients (minus the olive oil +flour), in a large bowl until well-combined. Roll into 1 inch balls, and coat lightly in flour.
- Heat the olive oil in a large skillet (preferable cast iron) on medium-high heat.
- Add the meatballs to the heated skillet and cook briefly, just enough to brown all sides. This will let them stay intact as they cook. Remove from heat once all sides are browned.
- Mix all of the gravy ingredients in a large bowl until well combined.
- Poke the potatoes a few times each with a fork and place on the bottom of the crock pot.
- Top the potatoes with the meatballs, then with the gravy, and finally the carrots.
- Cook on high for 4-6 hours, or on low for 6-8**
- Use a fork to poke a potato on the bottom of the crock pot, if it’s nice and soft, your meal is done:
- Keep the crock pot on low or warm, and spoon the carrots into a serving dish, then spoon out the meatballs into another.
- Spoon the potatoes into a third bowl and set aside: we’ll add these back to the crock pot in a minute to mash.
- Pour the gravy into a serving dish, using a rubber spatula to help clean the sides.
- Return the potatoes to the crock pot and add in the butter, milk, salt and pepper. Mash the potatoes until they’re nice and soft. Keeping the crock pot on low or warm during this process helps extra steam to escape and prevents the potatoes from becoming “gummy’.
- Once the potatoes have reached your desired consistency, turn the heat off the crock pot and spoon into a serving dish.
- Top the meal with some parsley if desired and enjoy!
**Cook times are a guideline only, as some crock pots cook much faster than others- it helps to know your crock pot!
Salisbury Steak Recipe adapted from: The Pioneer Woman