Description
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.
Ingredients
Scale
- 36 ounces frozen beef meatballs
- 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
- Freshly chopped parsley for garnish
Instructions
- Step: Add the frozen meatballs to a slow cooker and scatter the mushrooms, onion and garlic on top.
- Step: Add the broth or water and the Worcestershire sauce.
- Step: Sprinkle the onion soup and gravy mixes on top.
- Step: Cover and cook on low for 3 to 5 hours, or until the meatballs are heated through, stirring halfway through the cooking time.
- Step: Serve hot, garnished with freshly chopped parsley if liked.
Notes
Reduce the salt by using water in place of the broth if needed. If using freshly made meatballs, increase the cooking time to 4 to 6 hours or until the internal temperature reaches 160°F. Cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 369 kcal
- Sugar: 2 g
- Sodium: 671 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 92 mg