Slow cooker Cheesy Mushroom Meatballs

There is nothing traditional about this version of Salisbury steak. Thanks to the slow cooker, we’ve transformed this delicious dish with homemade meatballs and a delicious brown onion sauce that goes perfectly with our puree.

  • Ingredients :

Β°30 ml (2 tablespoons) melted butter
Β°15 ml (1 tablespoon) tomato puree
Β°3 ml (12 teaspoons) salt
Β°500 ml (2 cups) finely chopped onion
Β°250 ml (1 cup) mushrooms, finely chopped
Β°250 ml (1 cup) beef broth
Β°1 pound (500 g) lean ground beef
Β°1/2 cup (125 ml) plain panko breadcrumbs
Β°75 ml (1/3 cup) milk
Β°1 lightly beaten egg
Β°15 ml (1 tablespoon). Montreal Steak Seasoning
Β°15 ml (1 tablespoon) soy sauce
Β°30 ml (2 tablespoons) corn starch
Β°30 ml (2 tablespoons) cold water
Β°1 can (2 sachets) Betty Crocker pureed herbs and butter, prepared according to package directions
Β°30 ml (2 tablespoons) fresh Italian parsley, chopped (flat)

  • Steps :

Spray a 4.7 or 5.6 quart (5 or 6 quart) oval slow cooker with cooking oil. Combine melted butter, tomato paste, and salt in a slow cooker. Add onions and mushrooms, then return to cover. Stir in broth.
In a large bowl, combine beef, breadcrumbs, milk, eggs, steak seasoning, and soy sauce. Shape into 24 meatballs, 4 cm (1.5 in) long. Placing meatballs in slow cooker on vegetable mix.
Cover and simmer for 3 to 4 hours or until meatballs are tender (74Β°F/165Β°F), then stir. In bowl, whisking cornstarch with cold water. Add it to the slow cooker, stir quickly and cover. Raise to high, cook 5 to 10 minutes or until mixture thickens. Serve over mashed potatoes. Sprinkle parsley.

Enjoy !!!

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