Slow Cooker Salisbury Steak Meatballs. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Pour the beef broth over the top.
Transfer them to the slow cooker.
Pour the beef broth over the top.
Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over.
You can cook Slow Cooker Salisbury Steak Meatballs using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Slow Cooker Salisbury Steak Meatballs
- Prepare 1 bag of frozen meatballs.
- It's 1 can of cream of mushroom soup 10.75 oz.
- You need 1 packet of dry onion soup mix.
- Prepare 1/4 cup of a1 steak sauce.
- It's 2 cups of beef broth.
- Prepare 16 oz of package of egg noodles.
Place the meatballs into the pot. Add the beef broth to the pot. Place the lid onto the Instant Pot and close to seal. How to make Salisbury Steak Meatballs Make the meatballs: Add beef, breadcrumbs, egg, mustard, ketchup and Worcestershire sauce to a large bowl.
Slow Cooker Salisbury Steak Meatballs instructions
- Place the meatballs, mushroom soup, onion soup mix, and steak sauce in a 6 quart crock pot. Pour the beef broth over the top. Cook on low for 6 to 8 hours or high for 3-5 hours. 30 minutes prior to serving, boil your egg noodles according to the directions in another pot..
- Serve the meatballs over the egg noodles..
- Notes- Kids love this with peas or green beans. They love the sauce over the green veggies. (I added in a can of mushrooms and the green beans) (i have a picky eater so I made spaghetti noodles instead of the egg noodles because I don’t like egg noodles).
Combine with your hands or a large spoon. Add the meatballs to the slow cooker. In a large bowl, add the cream of chicken soup, au jus mix, and water. Whisk until smooth and mixed well. Place browned patties into the slow cooker stacking alternately like a pyramid.