Description
This Crock Pot Salisbury Steak Meatballs recipe offers a comforting and hearty meal with tender frozen meatballs cooked in a savory mushroom and onion gravy. Perfect for busy days, it requires minimal prep and slow cooks the flavors to perfection, making a great dish to serve over mashed potatoes or your favorite sides.
Ingredients
Meatballs and Vegetables
- 36 ounces Frozen Meatballs
- 8 ounces Baby Bella Mushrooms, sliced
- 1 Onion, chopped
- 3-5 cloves Garlic, minced
Gravy and Sauce
- 1 ½ cups Low Sodium Beef Broth
- 1 tablespoon Worcestershire Sauce
- 1 envelope Brown Gravy Mix
- 1 envelope Onion Soup Mix
Garnish
- Fresh Parsley, chopped (optional)
Instructions
- Prepare Meatballs: Place the frozen meatballs evenly into the bottom of the crockpot, forming a single layer to ensure even cooking.
- Add Vegetables: Scatter the sliced baby bella mushrooms, chopped onion, and minced garlic evenly over the meatballs for a flavor-packed base.
- Pour Broth and Sauce: Add the low sodium beef broth and Worcestershire sauce over the meatballs and vegetables to create a rich cooking liquid.
- Add Dry Mixes: Sprinkle the brown gravy mix and onion soup mix evenly over the top to infuse the dish with savory flavor and help thicken the sauce.
- Cook: Cover the crockpot with its lid and set it to cook on LOW for 3 to 5 hours. Stir halfway through cooking to ensure everything heats evenly and flavors meld together.
- Garnish and Serve: Once cooked through, garnish with fresh chopped parsley. Serve the Salisbury steak meatballs with their mushroom gravy as is or over mashed potatoes for a classic comfort meal. Enjoy!
Notes
- For best texture, do not thaw meatballs before cooking.
- Stirring halfway helps distribute flavors and prevents sticking.
- Serving over mashed potatoes or egg noodles complements the rich gravy.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
