Slow Cooker Salisbury Steak Meatballs
Make dinner easy tonight with these low-effort slow cooker Salisbury steak meatballs. They're rich and juicy, served in a vibrant and delicious gravy.
Servings: 8
Equipment
- Slow Cooker 5-Quart Minimum
Ingredients
- 36 Ounces meatballs frozen
- 8 Ounces baby bella mushrooms sliced
- 1 onion chopped
- 1 Envelope brown gravy mix
- 1 Envelope onion soup mix
- 4 Cloves garlic minced
- 1 ½ Cups beef broth low-sodium, or water
- 1 Tablespoon Worcestershire sauce
Optional Garnish:
- parsley freshly chopped
Instructions
- Add the frozen meatballs to a slow cooker and scatter the mushrooms, onion and garlic on top.
- Add the broth (or water) and the Worcestershire sauce.
- Sprinkle the onion soup and gravy mixes on top.
- Cover and cook on low for 3 to 5 hours, or until the meatballs are heated through, stirring halfway through the cooking time.
- Serve hot, garnished with freshly chopped parsley if liked.
Notes
Reduce the salt: If you’re watching your sodium intake, use water in place of the broth.
Using freshly made meatballs? Increase the cooking time to 4 to 6 hours or until the meatballs reach 160°F inside.
Cool before storage: Let the meatballs cool completely before storing, otherwise condensation forming in the container will make them watery.
Using freshly made meatballs? Increase the cooking time to 4 to 6 hours or until the meatballs reach 160°F inside.
Cool before storage: Let the meatballs cool completely before storing, otherwise condensation forming in the container will make them watery.
Nutrition
Calories: 369kcal | Carbohydrates: 7g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 671mg | Potassium: 597mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
