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.
You can have Slow Cooker Salisbury Steak Meatballs using 6 ingredients and 3 steps. Here is how you achieve it.
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.
- It’s 1 packet of dry onion soup mix.
- Prepare 1/4 cup of a1 steak sauce.
- It’s 2 cups of beef broth.
- You need 16 oz of package of egg noodles.
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. Combine with your hands or a large spoon.
Slow Cooker Salisbury Steak Meatballs step by step
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).
Melt butter in a large skillet over medium heat. Transfer to a paper towel-lined plate. Instructions Place mushrooms & onions in the bottom of your slow cooker. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.
