Crock-Pot Salisbury Steak Meatballs
A bag of frozen beef or turkey meatballs is an easy ingredient to use in many different appetizers or main dishes in the slow cooker. This is one of those dishes that requires a few ingredients and a slow cooker and the end dish is either an appetizer or something to serve over mashed potatoes or egg noodles.
I used fresh button mushrooms for this recipe. You could substitute canned mushrooms for the fresh or use a combination of fresh and canned. Wash the fresh mushrooms and then slice them thin and add to the sauce to cook.
Yellow onions are my favorite to use in cooking. The taste is a milder taste than white onions and really they compliment the dish nicely.
The best thing about this recipe is it is either an appetizer or the main dish. Serve straight from the slow cooker on WARM for a tasty appetizer full of flavor. Or, serve as a main dish over mashed potatoes, egg noodles or even white rice. Either way, it is full of flavor and delicious.
More recipes to try:
Tangy Cranberry Party Meatballs
Crock-Pot Salisbury Steak Meatballs
Ingredients
- 32 oz Frozen Homestyle Beef or Turkey Meatballs
- 2 Tablespoons Tomato Paste
- 1/2 Teaspoon Kosher Salt
- 2 Tablespoons Unsalted Butter
- 1 Large Yellow Onion sliced
- 8 oz Button Mushrooms sliced
- 1 Cup Beef Broth
- 2 Tablespoons Corn Starch
- 2 Tablespoons Cold Water
Instructions
- Mix melted butter, tomato paste and salt in a 4 qt or 5 qt slow cooker.
- Add the sliced onions and mushrooms and stir in beef broth.
- Add the frozen meatballs to the liquid and stir well.
- Cover and cook on LOW 3-4 hours.
- In a small bowl, beat cornstarch and cold water. Quickly stir into the slow cooker
- Increase the heat to the HIGH setting and cook an additional 10 minutes or until thickened.
- Serve over mashed potatoes or egg noodles.
