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salisbury steak meatballs with mushroom gravy
5 from 7 votes

Slow Cooker Salisbury Steak Meatballs

Rika

Ingredients
 

  • 1 pound ground beef (93% lean)
  • ½ cup Panko breadcrumbs
  • 1 egg
  • cup ketchup
  • ¼ teaspoon mustard powder
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon steak seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 2-3 tablespoons oil
  • 1 medium onion, chopped
  • 1 pound mushrooms, halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons ketchup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • parsley, chopped
  • Idaho Spuds VeggieMash

Instructions
 

  • In a large mixing bowl, add ground beef, Panko bread crumb, egg, ketchup, mustard powder, Worcestershire sauce, steak seasoning, black pepper, onion powder and salt.
  • Knead until completely combined and form into medium sized meatballs. For this recipe, I just use ½ cup spoon and mold the meat into meatballs.
  • Heat a large skillet or dutch over medium heat. Add the meatballs and gently move around the pan to brown. Transfer the meatballs to the slow cooker.
  • Using the same skillet, add butter and cook onions for about 3-4 minutes until softened. Transfer them to the slow cooker.
  • Add mushrooms, ketchup, broth and Worcestershire sauce into the slow cooker and cook for about 2-3 hours on high or 4-5 hours on low.
  • In a small bowl, beat cornstarch and cold water. Quickly stir and pour the mixture into slow cooker and increase the heat to high until the sauce is thicken. Cook for about 5-10 minutes. Serve with Idaho Spuds VeggieMash and chopped parsley.
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