Crockpot Salisbury Steak Meatballs
An easy slow cooker dinner with hearty flavor that’s made for busy days, hungry families, and zero last-minute scrambling.
Servings 8 servings
Calories 352kcal
Equipment
- 1 Crockpot
Ingredients
- 32 ounce bag frozen homestyle meatballs
- 8 ounces sliced mushrooms fresh or canned, drained
- 1 medium onion thinly sliced
- 10.5 ounce can condensed cream of mushroom soup
- 1 ounce packet brown gravy mix
- 1 ounce packet onion soup mix
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional but adds nice depth
- 2 tablespoons cornstarch + 2 tablespoons cold water for thickening (optional)
Instructions
- Start by spraying the crockpot with non-stick cooking spray.
- Add the frozen meatballs to the slow cooker. Top with sliced onions and mushrooms.
- In a bowl, whisk together the cream of mushroom soup, gravy mix, onion soup mix, beef broth, Worcestershire sauce, and Dijon mustard. Pour the mixture evenly over the meatballs.
- Cover and cook on low for 7-8 hours or high for 3-4 hours, until everything is hot and bubbly. Stir well at the halfway point to mix the ingredients.
- If you prefer a thicker gravy, mix cornstarch and water together, then stir into the slow cooker during the last 15–20 minutes of cooking.
- Spoon the meatballs and gravy over mashed potatoes, egg noodles, or rice. Enjoy!
Nutrition
Calories: 352kcal | Carbohydrates: 8g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 1010mg | Potassium: 505mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg
