Description
Tender ground beef meatballs in a rich, savory gravy with onions and mushrooms, slow-cooked for easy preparation.
Ingredients
- 1 tbsp butter, melted
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1 cup sliced onions
- 1 cup sliced mushrooms
- 1 cup beef broth
- 1 1/2 lbs ground beef
- 1/2 cup dry bread crumbs
- 1/4 cup milk
- 1 large egg
- 1 tsp steak seasoning (or grill seasoning)
- 1 tsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- First, lightly spray the inside of your 5 to 6-quart slow cooker with cooking spray.
- In the slow cooker insert, combine the melted butter, tomato paste, and salt. Add the sliced onions and mushrooms, tossing them gently to ensure they are well coated. Pour in the beef broth and stir.
- In a separate large bowl, combine the ground beef, bread crumbs, milk, egg, steak seasoning, and soy sauce. Mix these ingredients thoroughly but gently to avoid overworking the meat.
- Shape the meat mixture into approximately 24 meatballs, each about 1 1/2 inches in diameter. Carefully place these meatballs on top of the vegetable mixture in the slow cooker.
- Cover the slow cooker with its lid and cook on the LOW heat setting for 3 to 4 hours, or until the meatballs have reached an internal temperature of 165°F (74°C). Stir occasionally.
- Once the meatballs are cooked, prepare a slurry by whisking together the cornstarch and cold water in a small bowl until smooth.
- Stir this cornstarch slurry into the slow cooker, ensuring it’s well distributed throughout the sauce. Cover again and continue cooking on LOW for another 15-20 minutes, or until the gravy has visibly thickened.
- Serve your hearty Salisbury meatballs and gravy hot, perhaps over mashed potatoes or egg noodles.
Notes
- Use a 5 to 6-quart slow cooker for best results.
- Ensure meatballs reach 165°F internal temperature for safety.
- Serve over mashed potatoes or egg noodles for a complete meal.