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