Description
Salisbury Steak Meatballs with Mushroom Gravy is a hearty, comforting meal that transforms the classic flavors of Salisbury steak into tender, savory meatballs simmered in a rich mushroom gravy. Perfect for weeknights or cozy gatherings, this slow cooker recipe is easy, hands-off, and full of delicious flavor.
Ingredients
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1 pound frozen meatballs (store-bought or homemade)
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1 can (10.5 ounces) cream of mushroom soup
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1 cup beef broth
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1 packet (1 ounce) onion soup mix
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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Combine Meatballs and Seasoning: In a large bowl, toss frozen meatballs with the onion soup mix until evenly coated.
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Arrange in Slow Cooker: Place the seasoned meatballs in a single layer inside the slow cooker.
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Mix the Gravy: In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, and black pepper until smooth.
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Add the Gravy to the Slow Cooker: Pour the gravy over the meatballs and gently stir to coat them.
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Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the meatballs are heated through and tender.
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Garnish and Serve: Sprinkle with chopped fresh parsley if desired, and serve hot over mashed potatoes, egg noodles, or rice.
Notes
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You can substitute the frozen meatballs with homemade ones made from ground beef, breadcrumbs, egg, and seasonings.
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If the gravy is too thick, thin it with a little extra beef broth; if too thin, let it simmer uncovered until it thickens.
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For a dairy-free or gluten-free version, use appropriate substitutes for cream of mushroom soup and broth.
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This dish freezes well for up to 3 months and reheats easily on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American Comfort Food