Slow-Cooker Salisbury Steak Meatballs

Prep 30 min
Total 3 hr 40 min
Servings 8

Pinterest

4
Print

51
Save

2
Email

4

This spin on Salisbury steak is anything but old-fashioned. With help from the slow cooker, we transformed this comfort food with scratch-made meatballs and a savoury onion gravy that perfectly pairs with mashed potatoes. ...MORE + LESS -

Ingredients

2 tablespoons butter, melted

1 tablespoon tomato paste

1/2 teaspoon salt

2 cups thinly sliced onions

1 cup mushrooms, thinly sliced

1 cup beef flavoured broth

1 lb (500 g) lean ground beef

1/2 cup plain panko crispy bread crumbs

1/3 cup milk

1 egg, slightly beaten

1 tablespoon Montreal steak grill seasoning

1 tablespoon soy sauce

2 tablespoons cornstarch

2 tablespoons cold water

1 box (2 pouches) Betty Crocker™ Butter & Herb Mashed Potatoes, made as directed on box

2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

Hide Images

1

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.
2

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.
3

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.