Description
These tender and flavorful meatballs are cooked in a rich, savory mushroom gravy that combines the classic taste of Salisbury steak with the convenience of a slow cooker. Serve over mashed potatoes, rice, or noodles for a comforting and hearty meal.
Ingredients
Units
Scale
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Meatballs:
- 26 oz frozen meatballs (about 30-35 pieces)
- 1 large yellow onion, thinly sliced
- 8 oz mushrooms, sliced
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Gravy:
- 2 cups low-sodium beef broth
- 1 packet brown gravy mix (1 oz)
- 1 packet onion soup mix (1 oz)
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prepare the Base: Spray your slow cooker with nonstick cooking spray. Layer the onions and mushrooms on the bottom and add the frozen meatballs on top.
- Mix the Sauce: In a mixing bowl, whisk together beef broth, brown gravy mix, onion soup mix, Worcestershire sauce, and ketchup. Pour the mixture over the meatballs.
- Cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours.
- Thicken the Gravy: About 30 minutes before serving, whisk together cornstarch and cold water to make a slurry. Stir this into the slow cooker, cover, and cook for another 10–15 minutes until the gravy thickens.
- Serve: Serve the meatballs with gravy over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley, if desired.
Notes
- You can substitute frozen meatballs with homemade ones; just ensure they’re pre-cooked.
- For a deeper flavor, add a splash of red wine to the gravy.
- Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 275
- Sugar: 2g
- Sodium: 570 mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 16 g
- Cholesterol: 60mg