Description
A comforting and easy slow cooker recipe that transforms frozen meatballs into tender Salisbury steak-style bites in rich mushroom gravy.
Ingredients
- 20–24 frozen meatballs
- 2 cups beef broth (or stock)
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet onion soup mix (dry)
- 2 tablespoons Worcestershire sauce
- 1 cup sliced mushrooms (optional)
Instructions
- Place frozen meatballs in the bottom of the slow cooker.
- In a bowl, whisk together beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, and mushrooms (if using).
- Pour the mixture over the meatballs.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until meatballs are heated through and sauce is thickened.
- Stir gently before serving to coat meatballs in gravy.
Notes
- Substitute beef broth with mushroom or vegetable broth for a flavor twist.
- For richer gravy, stir in heavy cream or sour cream before serving.
- Make it gluten-free by using gluten-free soup and onion soup mix.
- Add frozen peas or carrots in the last 30 minutes for extra veggies.
- Thicken gravy with a cornstarch slurry in the final 15–20 minutes if desired.
Nutrition
- Serving Size: 5–6 meatballs with gravy
- Calories: 350
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
