Salisbury Meatballs Recipes

Steps:

• In a large skillet, saute onion and brown sugar in butter until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.

Steps:

• Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
• In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
• Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

Steps:

• Place 1/2 cup diced mushrooms in a large mixing bowl.
• Add the ground beef, ground turkey, 1/2 cup diced onion, 2 Tablespoons tomato paste, egg, ground oatmeal, salt, pepper and 1/4 cup beef broth.
• Mix together well and form into 1 1/2 inch meatballs; set aside.
• In another bowl combine flour, remaining beef broth, remaining 1/4 cup onion, tomato paste, and Worcestershire sauce.
• Heat oil in skillet over medium-high heat and brown the outside of the meatballs.
• Place meatballs in the slow cooker sprayed with nonstick cooking spray.
• Place remaining sliced mushrooms over top.
• Pour sauce over all.
• Cook on low for 6 hours.
• Serve over mashed cauliflower and sprinkle with fresh parsley, if desired.

Steps:

• 1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands.
• 2. Shape into meatballs.
• 3. Lightly dredge the meatballs in the flour and shake off the excess flour.
• 4. In a skillet, add the oil and heat to medium-high. Add the meatballs in batches to the skillet.
• 5. Brown on all sides.
• 6. Add the meatballs to the slow cooker.
• 7. In a large bowl, add the cream of chicken soup, au jus mix, and water.
• 8. Whisk until smooth and mixed well.
• 9. Pour over the meatballs in the Crock Pot and cook on high 3-4 hours or low 4-5 hours.
• 10. Serve over rice or egg noodles.