Slow Cooker Salisbury Steak Meatballs. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. put it all together: Put the mushrooms, onion and garlic in the bottom of your slow cooker, then arrange the meatballs on top. Pour the beef broth over the top.
Add sliced onions, mushrooms, and meatballs and toss to combine everything.
Pour the beef broth over the top.
Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over.
You can have Slow Cooker Salisbury Steak Meatballs using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Slow Cooker Salisbury Steak Meatballs
- Prepare 1 bag of frozen meatballs.
- You need 1 can of cream of mushroom soup 10.75 oz.
- It's 1 packet of dry onion soup mix.
- It's 1/4 cup of a1 steak sauce.
- You need 2 cups of beef broth.
- You need 16 oz of package of egg noodles.
Transfer the meatballs to the slow cooker. Transfer them to the slow cooker. Add the beef broth to the pot. Place the lid onto the Instant Pot and close to seal.
Slow Cooker Salisbury Steak Meatballs step by step
- Place the meatballs, mushroom soup, onion soup mix, and steak sauce in a 6 quart crock pot. Pour the beef broth over the top. Cook on low for 6 to 8 hours or high for 3-5 hours. 30 minutes prior to serving, boil your egg noodles according to the directions in another pot..
- Serve the meatballs over the egg noodles..
- Notes- Kids love this with peas or green beans. They love the sauce over the green veggies. (I added in a can of mushrooms and the green beans) (i have a picky eater so I made spaghetti noodles instead of the egg noodles because I don’t like egg noodles).
Add the meatballs to the slow cooker. In a large bowl, add the cream of chicken soup, au jus mix, and water. Whisk until smooth and mixed well. Melt butter in a large skillet over medium heat. A quick side salad or some glazed carrots and some dinner rolls to sop up the mushroom gravy goodness!