Prep time: 30 mins | Total time: 3 hrs 40 mins | Servings: 8
Very comforting, a no-fuss, and mouthwatering! Make these Salisbury Steak Meatballs in your trusty slow cooker from scratch. Enjoy these flavorful meatballs in a savory onion gravy over mashed potatoes for a filling dinner that everyone will love!
Ingredients
1 egg, slightly beaten
1 pound (500 grams) lean ground beef
2 tbsp butter, melted
1 tbsp tomato paste
2 c. thinly sliced onions
1 c. beef flavored broth
1/2 c. plain panko crispy bread crumbs
1/3 c. milk
1 c. mushrooms, thinly sliced
1 tbsp Montreal steak grill seasoning
1 tbsp soy sauce
2 tbsp cold water
2 tbsp cornstarch
2 tbsp chopped fresh Italian (flat-leaf) parsley leaves
1 box (2 pouches) Betty Crocker™ Butter & Herb Mashed Potatoes, made as directed on the box
1/2 tsp salt
How to make Slow-Cooker Salisbury Steak Meatballs
Step 1: Using cooking spray, grease a 5 or 6-quart slow cooker. In the prepared slow cooker, whisk the melted butter, tomato paste, and salt. Then, add the onions and mushrooms. Toss to coat before stirring in the broth.
Step 2: Place the beef, bread crumbs, milk, egg, grill seasoning, and soy sauce in a large bowl. Mix well until combined. Slightly damp your hands with water. Then, form the mixture into 24 (1 1/2-inch) meatballs. Into the slow cooker, add meatballs.
Step 3: Put the lid on and set it to cook for 3 to 4 hours on a low setting or until the meatballs are completely cooked (the meatballs are done when their internal temperature reaches 165 degrees F).
Step 4: Whisk the cornstarch and cold water in a small bowl until well combined. Quickly stir this into the slow cooker. Replace the lid and adjust the setting to High. Cook for another 5 to 10 minutes or until the sauce has thickened.
Step 5: Serve the Salisbury Steak Meatballs right away over mashed potatoes garnished with some parsley. Enjoy!
Nutrition Facts:
280 Calories, 13g Total Fat, 15g Protein, 26g Total Carbs
Ingredients
- 1 egg, slightly beaten
- 1 pound (500 grams) lean ground beef
- 2 tbsp butter, melted
- 1 tbsp tomato paste
- 2 c. thinly sliced onions
- 1 c. beef flavored broth
- 1/2 c. plain panko crispy bread crumbs
- 1/3 c. milk
- 1 c. mushrooms, thinly sliced
- 1 tbsp Montreal steak grill seasoning
- 1 tbsp soy sauce
- 2 tbsp cold water
- 2 tbsp cornstarch
- 2 tbsp chopped fresh Italian (flat-leaf) parsley leaves
- 1 box (2 pouches) Betty Crocker™ Butter & Herb Mashed Potatoes, made as directed on the box
- 1/2 tsp salt
Instructions
Step 1: Using cooking spray, grease a 5 or 6-quart slow cooker. In the prepared slow cooker, whisk the melted butter, tomato paste, and salt. Then, add the onions and mushrooms. Toss to coat before stirring in the broth.
Step 2: Place the beef, bread crumbs, milk, egg, grill seasoning, and soy sauce in a large bowl. Mix well until combined. Slightly damp your hands with water. Then, form the mixture into 24 (1 1/2-inch) meatballs. Into the slow cooker, add meatballs.
Step 3: Put the lid on and set it to cook for 3 to 4 hours on a low setting or until the meatballs are completely cooked (the meatballs are done when their internal temperature reaches 165 degrees F).
Step 4: Whisk the cornstarch and cold water in a small bowl until well combined. Quickly stir this into the slow cooker. Replace the lid and adjust the setting to High. Cook for another 5 to 10 minutes or until the sauce has thickened.
Step 5: Serve the Salisbury Steak Meatballs right away over mashed potatoes garnished with some parsley. Enjoy!
