Description
Easy and flavorful Salisbury steak meatballs made with frozen meatballs in a rich gravy, cooked to perfection in the slow cooker.
Ingredients
Scale
For the Crust:
- 1 (26 oz) bag frozen homestyle meatballs
- 1 (10.5 oz) can cream of mushroom soup
- 1 (1 oz) packet dry onion soup mix
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp cornstarch (optional, for thickening)
Instructions
1. Prepare the Crust:
- In a slow cooker, combine cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, garlic powder, and black pepper. Stir well.
- Add frozen meatballs to the slow cooker and stir gently to coat them with the sauce.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring occasionally.
- If a thicker gravy is desired, mix cornstarch with 2 tbsp cold water and stir into the slow cooker during the last 30 minutes of cooking.
- Serve hot over mashed potatoes, rice, or egg noodles.
Notes
You can customize the seasonings to taste.