Description
These Slow Cooker Salisbury Meatballs are the ultimate in cozy, no-fuss comfort food. Made with frozen meatballs, mushrooms, and a savory brown gravy, this easy crockpot recipe delivers rich, hearty flavors with minimal prep. Perfect for busy weeknights or lazy weekends, these meatballs are delicious served over mashed potatoes, rice, or noodles. This slow cooker dinner is a family favorite and makes amazing leftovers, too!
Ingredients
- 26 oz frozen meatballs (no need to thaw)
- 2 cups sliced mushrooms
- 2 tablespoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 packets (1.74 oz total) brown gravy mix
- 1½ cups water
Instructions
- Place frozen meatballs into the slow cooker.
- Add sliced mushrooms, Worcestershire sauce, onion powder, and garlic powder on top.
- In a bowl, whisk together brown gravy mix with water until smooth.
- Pour the gravy mixture over the meatballs and mushrooms.
- Cover and cook on low for 4 hours.
- Stir gently before serving to coat meatballs evenly in gravy.
Notes
- Make it creamy: Add a can of cream of mushroom soup for a richer gravy.
- Swap meatballs: Use turkey or chicken meatballs for a lighter version.
- Add veggies: Try sliced onions, green beans, or bell peppers.
- Spicy version: Add a pinch of red pepper flakes.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat on the stove over medium heat or microwave individual portions for 1-2 minutes.
