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Who doesn’t love a classic salisbury steak? We have all eaten it at some point growing up. Salisbury steak was mom’s way of keeping it homestyle while stretching the budget too. Now I have a recipe that still does that, but works as an appetizer or a pot luck dish and utilizes the slow cooker so you don’t heat up the kitchen. 😀

SALISBURY STEAK MEATBALLS – 24 meatballs
1 medium Vidalia onion, halved and sliced thin
3 cloves garlic, minced
1/2 pound button mushrooms, cleaned and sliced thin

• Place the onion slices, minced garlic and mushrooms in the bottom of the slow cooker.

MEATBALLS
2 pounds lean ground beef
1 cup PLAIN breadcrumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon each FRESH ground sea salt and black pepper

• In a large mixing bowl thoroughly combine the ground beef, Worcestershire sauce, milk, parsley, garlic powder, onion powder, salt and pepper.
• Form 24 meatballs of equal size.
• Gently arrange meatballs in slow cooker on top of the onions and mushrooms. (About 2 layers)

GRAVY
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon each FRESH ground sea salt and black pepper
3 tablespoons cornstarch
3 tablespoons water

• Whisk together the beef broth, tomato paste, Worcestershire sauce, salt and pepper.
• Pour over the meatballs evenly.
• Cook on low for 8 hours or high for 4 hours until meatballs are cooked though and still tender.
• Use a slotted spoon to transfer the meatballs, onions and mushrooms to a serving platter.
• In a small bowl whisk the cornstarch and water together until smooth to form a slurry.
• Whisk the slurry into the crock pot until well blended.
• Add the meatballs, onions and mushrooms back into the slow cooker.
• Adjust the seasoning to taste, cover and cook on low another 30 minutes.
• Serve over noodles or mashed potatoes.