Slow Cooker Salisbury Steak Meatballs & Mushrooms over Egg Noodles

❤️ 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

1. Prep the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray.
2. 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.
3. 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.
4. Pour over Meatballs: Pour the seasoned brown gravy mixture evenly over the meatballs and mushrooms in the crockpot.
5. 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.)
6. 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.
7. 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! 🧆🍄🔥