Slow-Cooker Salisbury Steak Meatballs
Slow-Cooker Salisbury Steak Meatballs are juicy beef meatballs cooked in a rich onion-mushroom gravy. Serve them over mashed potatoes for a warm, easy dinner full of classic comfort.
Ingredients
For the Meatballs:
- 1 pound lean ground beef 80% lean
- ½ cup plain panko breadcrumbs
- ⅓ cup whole milk
- 1 large egg slightly beaten
- 1 tablespoon Montreal steak seasoning
- 1 tablespoon soy sauce
For the Gravy Base:
- 2 tablespoons unsalted butter melted
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
- 2 cups onions thinly sliced
- 8 ounces fresh mushrooms thinly sliced (about 3 cups)
- 1 cup beef broth
For the Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
To Serve:
- 1 pouch 4.7 oz creamy butter mashed potatoes, prepared
- 2 tablespoons fresh Italian parsley leaves chopped
Instructions
- Spray the slow cooker with nonstick spray. Mix melted butter, tomato paste, and salt in the insert.
- Add onions and mushrooms, stir to coat, then pour in beef broth.
- In a bowl, combine ground beef, panko, milk, egg, steak seasoning, and soy sauce. Mix gently to avoid tough meatballs.
- Roll into 1½-inch balls (about 24 total) and place in a single layer over the onion-mushroom mixture.
- Cover and cook on LOW for 3–4 hours, or until meatballs reach 165°F internally.
- Whisk cornstarch and cold water, stir into the slow cooker, cover, and cook on HIGH for 5–10 minutes until thickened.
- Serve meatballs and gravy over mashed potatoes. Garnish with parsley.