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
1 pound frozen meatballs (store-bought or homemade)
1 can (10.5 ounces) cream of mushroom soup
1 cup beef broth
1 packet (1 ounce) onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Combine Meatballs and Seasoning: In a large bowl, toss frozen meatballs with the onion soup mix until evenly coated.
Arrange in Slow Cooker: Place the seasoned meatballs in a single layer inside the slow cooker.
Mix the Gravy: In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, and black pepper until smooth.
Add the Gravy to the Slow Cooker: Pour the gravy over the meatballs and gently stir to coat them.
Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the meatballs are heated through and tender.
Garnish and Serve: Sprinkle with chopped fresh parsley if desired, and serve hot over mashed potatoes, egg noodles, or rice.
Notes
You can substitute the frozen meatballs with homemade ones made from ground beef, breadcrumbs, egg, and seasonings.
If the gravy is too thick, thin it with a little extra beef broth; if too thin, let it simmer uncovered until it thickens.
For a dairy-free or gluten-free version, use appropriate substitutes for cream of mushroom soup and broth.
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