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Salisbury Steak Meatballs
These slow-cooker Salisbury steak meatballs deliver all the rich, savory flavors of the classic diner dish with minimal effort. Tender ground beef meatballs simmer in a savory mushroom and onion gravy until perfectly cooked. Using a slow cooker makes this an ideal weeknight dinner, allowing the rich broth and steak seasoning to meld beautifully over a few hours. Serve the meatballs and thick gravy over warm mashed potatoes for a comforting, hearty meal that requires very little active prep.
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, then mix in the melted butter, tomato paste, salt, onions, mushrooms, and beef broth. In a large bowl, combine the ground beef, panko, milk, egg, steak seasoning, and soy sauce. Shape the meat mixture into 24 small meatballs and arrange them on top of the vegetables in the slow cooker.
- 2Cover the slow cooker and cook on low for three to four hours until the meatballs are fully cooked to 165 degrees Fahrenheit. Whisk the cornstarch and cold water together in a small bowl.
- 3Pour the cornstarch slurry into the slow cooker and stir gently. Cover the pot, increase the heat to high, and cook for five to ten minutes until the sauce thickens.
- 4Prepare the mashed potatoes according to the package directions. Portion the potatoes onto plates and top with the meatballs and mushroom gravy.
- 5Finish each plate with a sprinkle of fresh chopped parsley and serve immediately.