Description
Slow Cooker Salisbury Steak Meatballs are a delicious and easy twist on the classic Salisbury steak. Made with frozen meatballs, mushrooms, and a savory brown gravy, this comforting dish is perfect for busy weeknights. Serve over egg noodles, mashed potatoes, or rice for a hearty, family-friendly meal.
Ingredients
- 1 bag (26 oz) frozen meatballs
- 2 cups sliced mushrooms
- 2 tablespoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 packets (0.87 oz each) brown gravy mix
- 1¾ cups water
Instructions
- Prepare the Slow Cooker: Spray the slow cooker insert with nonstick cooking spray.
- Add Ingredients: Place the frozen meatballs and sliced mushrooms into the slow cooker.
- Mix the Sauce: In a medium bowl, whisk together the brown gravy mix, water, Worcestershire sauce, onion powder, and garlic powder.
- Combine: Pour the sauce mixture over the meatballs and mushrooms, coating everything evenly.
- Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.
- Serve: Stir gently and serve over egg noodles, mashed potatoes, or rice.
Notes
- Meatball Options: Use turkey, chicken, or lean beef meatballs for variation.
- Mushroom Substitutions: Try portobello or shiitake mushrooms for different flavors.
- Thicker Gravy: If the gravy is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in. Cook on high for an additional 10-15 minutes.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 4-5 hours (low) or 2-3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
