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Slow Cooker Salisbury Steak Meatballs
Tender ground beef meatballs simmer in a rich mushroom and onion gravy until they're incredibly soft. This slow cooker take on a classic diner favorite brings all the savory, comforting flavors you crave with a fraction of the hands-on work. The beef broth and steak seasoning meld beautifully over a few hours, creating a deeply flavored sauce that coats the dish perfectly. Spoon the meatballs and thick gravy over warm mashed potatoes for a hearty meal that'll warm you up from the inside out.
Ingredients
- 2 tablespoons butter, melted
- 1 tablespoon tomato paste
- ½ teaspoon salt
- 2 cups thinly sliced onions
- 8 oz mushrooms, thinly sliced (about 3 cups)
- 1 cup beef broth (from 32-oz carton)
- 1 lb lean (at least 80%) ground beef
- ½ cup plain panko crispy bread crumbs
- ⅓ cup milk
- 1 egg, slightly beaten
- 1 tablespoon Montreal steak grill seasoning
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 pouch (4.7 oz) creamy butter mashed potatoes
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions
- 1Coat a slow cooker with cooking spray. Mix in the melted butter, tomato paste, salt, sliced onions, sliced mushrooms, and beef broth.
- 2Combine the ground beef, panko, milk, egg, steak seasoning, and soy sauce in a large bowl. Mix gently, as overworking the meat makes the meatballs tough. Shape the mixture into 24 small meatballs and arrange them on top of the vegetables in the slow cooker.
- 3Cover and cook on low for 3 to 4 hours, until the meatballs reach an internal temperature of 165 degrees Fahrenheit.
- 4Whisk the cornstarch and cold water together in a small bowl until smooth. Pour the slurry into the slow cooker and stir gently to combine.
- 5Cover the pot, increase the heat to high, and cook for 5 to 10 minutes until the sauce thickens.
- 6Prepare the mashed potatoes according to the package directions. Portion the potatoes onto plates, top with the meatballs and mushroom gravy, and sprinkle with chopped fresh parsley.
Notes
- Variation: Try experimenting with different mashed potato flavors. Roasted garlic mashed potatoes pair exceptionally well with the rich mushroom gravy.
- Make ahead: Mix and shape the meatballs the night before. Store them in the fridge until you're ready to start the slow cooker.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The gravy thickens as it cools, so add a splash of broth when reheating.