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
Preparation
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.
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.
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.
