I’m getting ready to make this recipe again tonight (the 3rd time is a good one). The sauce is heavenly
In the realm of comfort food, few dishes rival the hearty satisfaction of Salisbury steak. Now, imagine that same delectable flavor in the form of meatballs, slowly simmered to perfection in a savory gravy. This culinary masterpiece is exactly what you get with Slow Cooker Salisbury Steak Meatballs. In this article, we’ll delve into the intricacies of crafting this mouthwatering dish, exploring everything from ingredients to cooking techniques, and even providing some helpful tips along the way.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Frozen meatballs | 1 bag (about 25 oz) |
| Worcestershire sauce | 2 tablespoons |
| Sliced mushrooms | 2 cups |
| Water | 1 1/2 cups |
| Onion powder | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Brown gravy mix | 2 packets (1.74 oz total) |
Instructions:
- Prepare the Slow Cooker: Begin by placing the frozen meatballs and sliced mushrooms into the slow cooker, ensuring an even distribution.
- Mix the Sauce: In a separate bowl, combine the Worcestershire sauce, onion powder, garlic powder, brown gravy mix, and water. Whisk until the ingredients are thoroughly blended.
- Coat the Meatballs: Pour the sauce mixture over the meatballs and mushrooms in the slow cooker, gently stirring to coat them evenly.
- Cooking Time: Set the slow cooker to low heat and cook for 4 to 6 hours, or opt for high heat and cook for 2 to 3 hours. Allow the flavors to meld together until the meatballs are cooked through.
- Adjust Seasoning: Once cooked, taste the mixture and adjust the seasoning with salt and pepper to suit your preferences.
- Serve and Enjoy: Serve the Salisbury Steak Meatballs over cooked egg noodles, rice, or mashed potatoes for a truly comforting and nostalgic meal.
