Ingredients
- Frozen Meatballs: 32 ounces
- Cream of Mushroom Soup: 1 (10.75 ounce) can
- Beef Broth: 1 cup
- Onion Soup Mix: 1 (1 ounce) envelope
- Worcestershire Sauce: 2 tablespoons
- Ketchup: 2 tablespoons
- Garlic Powder: 1 teaspoon
Instructions
- Step 1: Place the frozen meatballs in the bottom of your slow cooker.
- Step 2: In a bowl, whisk together the cream of mushroom soup, beef broth, onion soup mix, Worcestershire sauce, ketchup, and garlic powder.
- Step 3: Pour the sauce mixture evenly over the frozen meatballs.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the meatballs are heated through.
- Step 5: Serve the Salisbury steak meatballs over mashed potatoes or rice.
Notes
- Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- For quick reheating, microwave individual servings in 30-second intervals until warmed through.
- Serve these savory meatballs over egg noodles for a comforting and satisfying meal.
- For a richer flavor, consider browning the frozen meatballs in a skillet before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American