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Slow-Cooker Salisbury Steak Meatballs Recipe

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This recipe for Slow-Cooker Salisbury Steak Meatballs, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 tablespoons butter, melted
1 tablespoon tomato paste
1/2 teaspoon salt
2 cups thinly sliced onions
1 cup beef flavored broth (from 32-oz carton)
1 lb lean (at least 80%) ground beef
1/2 cup plain panko crispy bread crumbs
1/3 cup milk
1 egg, slightly beaten
1 tablespoon Montreal steak grill seasoning
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.

In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.

Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.




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