Salisbury Steak Meatballs

Ingredients :

° 2 tablespoons melted butter

° 1 tablespoon Muir Glen™️ . Organic Tomato Paste

° 1/2 teaspoon salt

° 2 cups finely chopped onion

° 8 ounces thinly sliced ​​mushrooms (about 3 cups)

° 1 cup Progresso™️ beef-flavored broth (from a 32-ounce carton)

° 1 lean pound ground beef (at least 80%)

° 1/2 cup Progresso™️ Regular Panko Bread Crumbs

° 1/3 cup milk

° 1 lightly beaten egg

° 1 tablespoon Montreal steak grill seasoning

° 1 tablespoon soy sauce

° 2 tablespoons cornstarch

° 2 tablespoons cold water

° 1 bag (4.7 ounces) Betty Crocker™️ creamy butter mashed potatoes, prepared as directed on bag

° 2 tablespoons fresh Italian parsley leaves (flat leaves)

Steps :

1

Spray a 5 or 6 quart oval slow cooker with cooking spray. Mix melted butter, tomato paste, and salt in a slow cooker. Add onions and mushrooms. Toss to coat. Stir in broth.

2

In a large bowl, combine beef, breadcrumbs, milk, eggs, barbecue seasoning and soy sauce. Shape into about 24 (1/2 inch) meatballs. Place the meatballs in a slow cooker over the vegetable mixture.

3

cover, covers; Simmer 3 to 4 hours or until meatballs are fully cooked (165°F); flip over. In bowl, whisk cornstarch also cold water. stir quickly in a slow cooker; cover, cover. increase the high heat setting; Cook 5 to 10 minutes or until firm. Serve over mashed potatoes. Sprinkle parsley.

Enjoy!