Slow-Cooker Salisbury Steak Meatballs

 


Ingredients

  • 2
    tablespoons butter, melted
  • 1
    tablespoon Muir Glen™ organic tomato paste
  • 1/2
    teaspoon salt
  • 2
    cups thinly sliced onions
  • 8
    oz mushrooms, thinly sliced (about 3 cups)
  • 1
    cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1
    lb lean (at least 80%) ground beef
  • 1/2
    cup Progresso™ 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

Steps

1 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.

2 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.

3 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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