Slow-Cooker Salisbury Steak Meatballs (Print Version)
Juicy meatballs, slow-cooked in savory mushroom and onion gravy, perfect over mashed potatoes.
# Ingredients:
→ For the Meatballs
01 -
1 pound lean ground beef (at least 80% lean)
02 -
1/2 cup plain panko breadcrumbs
03 -
1/3 cup whole milk
04 -
1 large egg, slightly beaten
05 -
1 tablespoon Montreal steak seasoning
06 -
1 tablespoon soy sauce
→ For the Gravy Base
07 -
2 tablespoons unsalted butter, melted
08 -
1 tablespoon tomato paste
09 -
1/2 teaspoon kosher salt
10 -
2 cups onions, thinly sliced
11 -
8 ounces fresh mushrooms, thinly sliced (about 3 cups)
12 -
1 cup beef broth
→ For the Slurry
13 -
2 tablespoons cornstarch
14 -
2 tablespoons cold water
→ To Serve
15 -
1 pouch (4.7 ounces) creamy butter mashed potatoes, prepared
16 -
2 tablespoons fresh Italian parsley leaves, chopped
# Steps:
01 -
Coat a 5- or 6-quart oval slow cooker with nonstick cooking spray. In the insert, combine melted butter, tomato paste, and salt. Add sliced onions and mushrooms; toss thoroughly to coat. Pour in beef broth and mix to distribute evenly.
02 -
In a large mixing bowl, combine ground beef, panko breadcrumbs, milk, beaten egg, steak seasoning, and soy sauce. Mix gently until completely integrated. Shape the mixture into approximately 24 meatballs, about 1 1/2 inches in diameter each.
03 -
Arrange formed meatballs evenly atop the onion and mushroom mixture in the slow cooker. Cover and cook on Low heat for 3 to 4 hours, or until meatballs reach an internal temperature of 165°F.
04 -
In a small bowl, whisk together cornstarch and cold water until smooth. Quickly stir the slurry into the slow cooker mixture. Cover again, increase heat to High, and continue cooking for 5 to 10 minutes, or until the sauce is thickened.
05 -
Distribute meatballs and gravy over prepared creamy mashed potatoes. Garnish each portion with chopped Italian parsley before serving.
# Notes:
01 -
For best texture, avoid overmixing the meatball mixture. Use a cookie scoop for consistent sizing.