Slow Cooker Salisbury Steak Meatballs

Ingredients

For Homemade Meatballs (Option 1):

• 1 lb lean ground beef (80% lean)

• ½ cup panko breadcrumbs

• ⅓ cup milk

• 1 large egg, beaten

• 1 tablespoon Montreal steak seasoning

• 1 tablespoon soy sauce

For Frozen Meatballs (Option 2):

• 1 bag (26 oz) frozen meatballs

For the Salisbury Sauce:

• 2 cups reduced-sodium beef broth

• 1 packet (1 oz) brown gravy mix

• 1 packet onion soup mix

• 2 tablespoons ketchup

• 2 tablespoons Worcestershire sauce

• 2 cups sliced mushrooms

• 2 tablespoons butter, melted

• 1 tablespoon tomato paste

• ½ teaspoon salt

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

For Thickening:

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Instructions

For Homemade Meatballs:

1. In a large bowl, combine ground beef, panko breadcrumbs, milk, beaten egg, Montreal steak seasoning, and soy sauce until well mixed

2. Shape mixture into 20-24 meatballs, about 1½ inches each

For the Slow Cooker:

1. Spray a 5-6 quart slow cooker with cooking spray

2. Mix melted butter, tomato paste, and salt in the slow cooker

3. Add sliced mushrooms to the slow cooker and toss to coat

4. Place meatballs (homemade or frozen) on top of the mushroom mixture

5. In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, ketchup, Worcestershire sauce, onion powder, and garlic powder until well combined

6. Pour the sauce mixture over the meatballs and stir gently

7. Cover and cook on LOW for 4-6 hours (4 hours for frozen meatballs, 5-6 hours for homemade)

8. In a small bowl, whisk together cornstarch and cold water to create a slurry

9. Stir the cornstarch mixture into the slow cooker

10. Cook on HIGH for an additional 10 minutes until the gravy thickens

Serve over mashed potatoes, egg noodles, or rice. Garnish with fresh chopped parsley if desired. This recipe serves 6-8 people and creates a rich, savory gravy that perfectly complements the tender meatballs.