Slow-Cooker Salisbury Steak (Printable Version)

Savory meatballs cooked slowly in a rich onion gravy, perfect for a comforting meal alongside buttery mashed potatoes.

# Everything You’ll Need:

→ Meatballs

01 - 1 lb lean ground beef (at least 80% lean)
02 - 1/2 cup plain panko breadcrumbs
03 - 1/3 cup milk
04 - 1 egg, slightly beaten
05 - 1 tbsp Montreal steak seasoning
06 - 1 tbsp soy sauce

→ Gravy and Vegetables

07 - 2 tbsp unsalted butter, melted
08 - 1 tbsp tomato paste
09 - 1/2 tsp salt
10 - 2 cups onions, thinly sliced
11 - 8 oz mushrooms, thinly sliced (about 3 cups)
12 - 1 cup beef broth

→ Slurry

13 - 2 tbsp cornstarch
14 - 2 tbsp cold water

→ To Serve

15 - 1 pouch (4.7 oz) creamy butter mashed potatoes, prepared as directed
16 - 2 tbsp fresh Italian parsley leaves, chopped

# Steps to Cook:

01 - Spray a 5- or 6-quart oval slow cooker with nonstick cooking spray. In the cooker, mix melted butter, tomato paste, and salt. Add sliced onions and mushrooms and toss to coat. Stir in beef broth.
02 - In a large mixing bowl, combine ground beef, panko breadcrumbs, milk, egg, steak seasoning, and soy sauce. Mix until well combined. Shape into approximately 24 meatballs, each 1 1/2 inches in diameter.
03 - Arrange meatballs evenly over the vegetable mixture in the slow cooker. Cover and cook on Low heat setting 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. Quickly stir the slurry into the slow cooker. Cover and increase heat to High setting. Cook for an additional 5 to 10 minutes until sauce thickens.
05 - Serve meatballs and gravy over prepared mashed potatoes. Garnish with chopped parsley.

# Extra Suggestions:

01 - For extra depth of flavor, brown the meatballs briefly in a skillet before adding to the slow cooker.
02 - Serve with green beans or roasted vegetables for a complete meal.