Ingredients
- Frozen meatballs, 24 oz bag
- Cream of mushroom soup, 10.5 oz can
- Cream of onion soup, 10.5 oz can
- Beef broth, 1 cup
- Worcestershire sauce, 2 tablespoons
- Onion powder, 1 teaspoon
- Garlic powder, 1 teaspoon
Instructions
- Step 1: Place the frozen meatballs into the slow cooker.
- Step 2: In a medium bowl, whisk together the cream of mushroom soup, cream of onion soup, beef broth, Worcestershire sauce, onion powder, and garlic powder until well combined.
- Step 3: Pour the sauce mixture evenly over the meatballs in the slow cooker.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the meatballs are heated through and the sauce is bubbly.
- Step 5: Serve the Salisbury steak meatballs over mashed potatoes, rice, or noodles.
Notes
- For easier cleanup, use slow cooker liners – they’re a lifesaver!
- Leftovers taste great the next day; reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Serve these savory meatballs over creamy mashed potatoes for a comforting, complete meal.
- If you like a thicker gravy, whisk in a tablespoon of cornstarch mixed with cold water during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American