Description
Salisbury Steak Meatballs are a slow cooker classic made with frozen beef meatballs, savory mushroom gravy, and sweet onions. This hearty, family-friendly recipe comes together with minimal prep and delivers rich, comforting flavor. Perfect for busy weeknights or cozy weekends—serve over mashed potatoes, noodles, or rice!
Ingredients
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3 lb frozen beef meatballs
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1 large yellow onion, peeled and thinly sliced
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2 (10.75 oz) cans condensed beefy mushroom soup
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1 packet onion-mushroom soup mix
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1½ cups beef broth
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¼ cup A1 steak sauce
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2 tbsp cornstarch
Instructions
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Add frozen meatballs and sliced onions to the slow cooker.
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In a bowl, whisk together beefy mushroom soup, onion-mushroom soup mix, beef broth, and A1 steak sauce until smooth.
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Pour the sauce mixture over the meatballs and onions; stir to coat.
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Cover and cook on HIGH for 3–4 hours.
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During the last 30 minutes, remove ¼ cup cooking liquid and whisk it with cornstarch in a small bowl.
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Return the cornstarch slurry to the slow cooker and stir.
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Cover again and cook for 30 minutes until the gravy thickens.
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Serve warm over mashed potatoes, noodles, or rice.
Notes
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Use high-quality beef meatballs for best flavor.
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Do not substitute the soup or broth; stick with beefy mushroom and beef broth for that Salisbury taste.
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Optional: Add fresh mushrooms at the start for extra texture.
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Leftovers are great on rolls or baked potatoes.
Nutrition
- Serving Size: 1 generous portion
- Calories: 525 kcal
- Sugar: 2 g
- Carbohydrates: 10 g
- Protein: 33 g