PrintSlow Cooker Salisbury Steak Meatballs
Enjoy a comforting and easy weeknight dinner with these slow cooker salisbury steak meatballs. They cook in a rich mushroom and onion gravy, perfect for serving over mashed potatoes.
- Prep Time: 10 min
- Cook Time: 4-8 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (28 ounce) package frozen meatballs
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed beef broth
- 1 envelope dry onion soup mix
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
- Place the frozen meatballs in your slow cooker.
- In a separate bowl, whisk together the cream of mushroom soup, beef broth, dry onion soup mix, and Worcestershire sauce.
- Pour the soup mixture over the meatballs in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are heated through and the sauce is bubbly.
- If you prefer a thicker gravy, mix the cornstarch and 2 tablespoons of cold water in a small bowl until smooth. Stir this mixture into the slow cooker during the last 30 minutes of cooking.
- Serve hot over mashed potatoes or noodles.
Notes
- This recipe is a great option for meal planning.
- You can substitute fresh meatballs if preferred, but ensure they are cooked through before adding to the slow cooker.
- For a gluten-free option, ensure your condensed soup and broth are gluten-free.
Nutrition
- Serving Size: 1 serving (approx. 5 meatballs with gravy)
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg