Slow Cooker Salisbury Steak Meatballs (Printable Version)

Savory Salisbury steak meatballs slow-cooked with mushrooms and onion in luscious gravy. Comfort meal made simple.

# Ingredients:

01 - 16 oz frozen meatballs (beef or turkey)

02 - 8 oz sliced mushrooms

03 - ½ cup chopped yellow onion

04 - 2 cloves garlic, minced

05 - 2 tablespoons butter

06 - 2 tablespoons flour

07 - 2 teaspoons soy sauce

08 - 1 teaspoon dijon mustard

09 - 1 ½ cups beef broth

# Steps:

01 - Add meatballs, mushrooms, onion, garlic, and butter to the slow cooker.

02 - Whisk flour with 4 tablespoons of water until smooth.

03 - Mix remaining ingredients with the flour mixture, then pour over meatballs in the slow cooker.

04 - Cover and cook on high for 2-3 hours or on low for 4-6 hours. The sauce will thicken upon cooking, and the meatballs should reach at least 165℉.

05 - Serve over mashed potatoes, noodles, or mashed cauliflower for a lower-carb option.

# Notes:

01 - Store leftovers in an airtight container in the fridge for 3-4 days.

02 - Reheat gently on the stovetop with a splash of broth or in the microwave, stirring between intervals to heat evenly.

03 - Frozen meatballs do not need to be thawed prior to cooking.

04 - Thicken gravy with additional broth or a flour-water slurry and cook uncovered for 15-30 more minutes. To thin the gravy, add more broth or water.

Go Back