How to Make Easy Salisbury Steak Meatballs in Your Slow Cooker

With a bag of frozen meatballs, you can learn how to make easy Salisbury steak meatballs right in your slow cooker. These tasty bites cook perfectly in their rich gravy and make a great appetizer or meal that will impress everyone.

We always have a bag of frozen meatballs in the house.
They always come through for me when I need them.
But my kids get bored with eating the same thing over and over again.

So I always think of new ways to serve them.

You know, basically getting them to eat the same thing over and over again.
But no one cares about these Salisbury steak meatballs!
They are nothing like spaghetti and meatballs or meatball subs.
Instead, they are meatballs in a thick, brown mushroom gravy that tastes like salisbury steaks.

Ingredients

• 1 3-pound bag of frozen meatballs
• 1 large yellow onion, peeled and thinly sliced
• Two 10.75-ounce cans of condensed beefy mushroom soup
• 1 packet of onion and mushroom soup mix
• 1 1/2 cups of beef broth
• 1/4 cup A1 steak sauce
• 2 tablespoons of cornstarch

US Customary – Metric

Instructions

1. Put the meatballs and onions in the bowl of a slow cooker and stir them together.
2. Put the slow cooker away.
3. In a mixing bowl, whisk together the rest of the ingredients, leaving out the cornstarch, until they are all mixed together.
4. Spread this mixture evenly over the meatballs.
5. Mix everything together well.

6. Cover the slow cooker and cook the meatballs on HIGH for three to four hours.
7. Take out 1/4 cup of the juice from the crockpot about 30 minutes before you want to serve the meatballs. Put it in a small bowl.
8. Mix the cornstarch into the bowl with the juice until it is smooth and well mixed.
9. Put the mixture back in the crockpot and stir it in.
10. Put the lid back on the slow cooker and let it cook for another half hour or until the gravy thickens.
11. Serve and enjoy!

I like to serve these meatballs on top of mashed potatoes or cooked egg noodles, like I would serve salisbury steak.
My kids love to eat these on their own or like poutine, with fries and melted shredded mozzarella cheese on top.
Both ways are tasty!

You can keep leftovers in the fridge for up to four days if you put them in an airtight container.

Warm it up in the microwave until it’s hot.

You can usually switch out any kind of meatball you want, like chicken, turkey, or something else. You should use beef meatballs in this recipe because they will make the salisbury steak taste the most like it.
I also don’t think you should switch out your cream of soup for a different kind or use chicken or vegetable broth instead of beef broth.
You could add the presliced mushrooms you can buy in the produce section of the grocery store at the beginning of the cooking process if you want to add more vegetables.

Nutrition Facts

Calories: 525kcal | Carbohydrates: 10g | Protein: 33g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 126mg | Sodium: 1076mg | Potassium: 672mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg

It’s easy to make Salisbury steak meatballs in the slow cooker for a filling dinner or appetizer that everyone will love!

Make them and have fun!