❤️ Introduction
This Slow Cooker Salisbury Steak Meatballs & Mushrooms recipe brings all the rich, savory comfort of classic diner-style Salisbury steak with zero hassle! Homestyle beef meatballs and earthy sliced mushrooms simmer low and slow in a velvety brown gravy infused with Worcestershire sauce, then get served generously over a steaming bed of buttered egg noodles. 🤤
🛒 Ingredients
- The Main Ingredients:
- 1 bag (25 oz / 709 g) Great Value Homestyle Meatballs (frozen)
- 1 package (8 oz / 227 g) fresh mushrooms, sliced
- 2 packets brown gravy mix
- 2 cups (480 ml) warm water or beef broth
- 2 tbsp Worcestershire sauce (such as Lea & Perrins)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 12 oz egg noodles (cooked according to package instructions)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Prep the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- Add Meatballs and Mushrooms: Place the frozen homestyle meatballs and sliced fresh mushrooms directly into the slow cooker, tossing them together so they are evenly distributed.
- Mix the Gravy: In a bowl or measuring cup, whisk together the two packets of brown gravy mix with 2 cups of warm water (or beef broth), Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until smooth.
- Pour over Meatballs: Pour the seasoned brown gravy mixture evenly over the meatballs and mushrooms in the crockpot.
- Slow Cook 🔥: Cover with the lid securely and cook on:
- LOW for 4–5 hours
- or
- HIGH for 2–3 hours
- (Note: Cook until the meatballs are piping hot all the way through and the mushrooms are tender in the thickened gravy.)
- Cook the Noodles: Just before serving, boil your egg noodles in a pot of salted water until tender, then drain and toss with a pat of butter.
- Serve: Spoon the rich Salisbury steak meatballs and mushrooms loaded with glossy brown gravy generously over a warm bed of buttered egg noodles. Garnish with chopped fresh parsley and dig in!
⭐ Tips for the BEST Results
- 🍄 Browning option: If you have an extra 5 minutes, sauté the sliced mushrooms in a skillet with a bit of butter before adding them to the slow cooker for an even deeper, richer flavor.
- 🥣 Gravy consistency: If you prefer an extra thick gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
🍽️ What to Serve With It
- 🥗 A crisp green garden salad with a sharp vinaigrette
- 🫛 Steamed green beans or roasted asparagus
- 🥖 Crusty French bread or dinner rolls to mop up the extra gravy
🧊 Storage & Freezing
- Refrigerator: Store leftover meatballs, mushrooms, and gravy in an airtight container for 3–4 days. Store cooked egg noodles separately. Reheat gently on the stovetop or in the microwave.
- Freezer: The meatball and mushroom mixture freezes wonderfully for up to 2 months in a freezer-safe container. Thaw overnight before reheating.
📋 Recipe Card
Homestyle Meatballs + Sliced Mushrooms + Brown Gravy + Worcestershire Sauce + Egg Noodles = The ultimate comforting, easy slow cooker dinner! 🧆🍄🔥