Slow-Cooker Salisbury Steak Meatballs
Main Course

Slow-Cooker Salisbury Steak Meatballs

Salisbury steak is a classic dish that can be made in so many ways. In this recipe, I’ve opted to make meatballs instead of the traditional patties. This makes for a quicker and easier meal to prepare, and it’s also a bit more kid-friendly.

The meatballs are cooked in a slow cooker with onions and mushrooms, then served with mashed potatoes and gravy. The gravy is made with beef broth, soy sauce, and Montreal steak seasoning. It’s the perfect finishing touch to this hearty meal.

This Salisbury steak meatball recipe is perfect for a chilly winter day. It’s warm, comforting, and filling. And it’s sure to please even the pickiest of eaters. So if you’re looking for a simple and delicious dinner idea, give this recipe a try!

Slow-Cooker Salisbury Steak Meatballs - Food, But Simple

Salisbury steak is a classic dish that can be made in so many ways. This recipe opts to make Salisbury steak meatballs instead of the traditional patties.

Type: Main Course

Cuisine: American

Recipe Yield: 8

Preparation Time: PT30M

Cooking Time: PT4H

Total Time: PT4H30M

Recipe Ingredients:

  • 2 tablespoons butter, melted
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 2 cups thinly sliced onions
  • 8 oz mushrooms, thinly sliced (about 3 cups)
  • 1 cup beef broth
  • 1 lb lean ground beef
  • 1/2 cup plain panko 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 instant mashed potatoes, made as directed on package
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Recipe Instructions: In 12-inch nonstick skillet, heat butter over medium-high heat. Add tomato paste and salt; cook and stir until bubbly. Add onions and mushrooms; cook about 15 minutes or until vegetables are tender, stirring occasionally.Stir in beef broth and tomato paste mixture. Spoon into slow cooker.In large bowl, mix ground beef, bread crumbs, milk, egg and grill seasoning until well blended. Shape mixture into 24 (about) meatballs. Add meatballs to slow cooker.Cover; cook on Low heat setting about four hours or until meatballs are no longer pink in center.About 30 minutes before serving, mix soy sauce, cornstarch and cold water; gradually stir into meatball mixture. Cover; cook on High heat setting about 30 minutes or until sauce is thickened.Prepare potatoes as directed on pouch. Stir in parsley. Serve meatballs over potatoes.

Tips for Making Slow-Cooker Salisbury Steak Meatballs

To make things even easier, you can shape the meatballs ahead of time and store them in the refrigerator until you’re ready to cook them.

If you don’t have any beef broth on hand, you can use chicken broth or water instead.

For a bit of extra flavor, try adding some Worcestershire sauce to the gravy.

Leftover meatballs can be frozen and reheated at a later time. Just be sure to thaw them before adding them back into the slow cooker.

If you’re not a fan of mushrooms, feel free to leave them out of the recipe. You can also substitute other vegetables, such as green peppers or carrots.

This recipe can easily be doubled or tripled to feed a larger crowd. Just be sure to use a larger slow cooker if you’re making a lot of meatballs.

If you want a bit more of a kick, try using spicy Montreal steak seasoning in place of the regular variety. You could also add some cayenne pepper to the gravy.

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