Ingredients
Main Ingredients
- 36 ounces frozen meatballs
- 8 ounces baby bella mushrooms, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 envelope brown gravy mix
- 1 envelope onion soup mix
- 1 ½ cups low-sodium beef broth or water
- 1 tablespoon Worcestershire sauce
Optional Garnish
- Freshly chopped parsley
Instructions
- Prepare the Ingredients: Add the frozen meatballs to the slow cooker. Scatter the sliced mushrooms, chopped onion, and minced garlic evenly over the meatballs.
- Add Liquids and Seasonings: Pour in the beef broth (or water) along with the Worcestershire sauce. Sprinkle the brown gravy mix and the onion soup mix evenly on top of the ingredients in the slow cooker.
- Slow Cook: Cover the slow cooker and cook the mixture on low heat for 3 to 5 hours. Stir halfway through the cooking time to ensure even cooking and distribution of flavors. The meatballs should be heated through and the gravy thickened by the end of cooking.
- Serve: Once cooked, serve the Salisbury steak meatballs hot. Garnish with freshly chopped parsley if desired for a touch of color and brightness.
Notes
- Using frozen meatballs makes this recipe very quick and easy to prepare with minimal prep work.
- Be sure to stir halfway through cooking to prevent sticking and ensure even flavor.
- For a thicker gravy, you can add a slurry of cornstarch and water in the last 15 minutes of cooking.
- Serve this dish over mashed potatoes, rice, or egg noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
