Slow Cooker Salisbury Steak Meatballs


1 bag of frozen meatballs (roughly 25 oz)

2 tablespoons Worcestershire sauce

2 cups sliced mushrooms

1 1/2 cups water

1/2 teaspoon powdered onion

1/2 teaspoon powdered garlic

2 packets brown gravy combine (totaling 1.74 ounces)


Place the frozen meatballs and sliced mushrooms within the gradual cooker.

In a bowl, mix Worcestershire sauce, powdered onion, powdered garlic, brown gravy combine, and water. Whisk till totally blended.

Pour the sauce combination over the meatballs and mushrooms within the gradual cooker, stirring gently to coat evenly.

Cook dinner on low for 4 to six hours or on excessive for two to three hours till the meatballs are absolutely cooked and the flavors meld.

After cooking, gently stir the combination and alter the seasoning with salt and pepper to style.

Serve the Salisbury steak meatballs over cooked egg noodles, rice, or mashed potatoes for a comforting and nostalgic meal.

Slow Cooker Salisbury Steak Meatballs transcend being only a dish; they characterize a practice, a reminder of household, love, and the comforting embrace of house. Put together this meal to relive cherished reminiscences and craft new ones with each savory chew.

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