Easiest Way to Make Tasty Slow Cooker Salisbury Steak Meatballs

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 the meatballs to the slow cooker. Transfer them to the slow cooker. Pour the beef broth over the top. You can cook Slow Cooker Salisbury Steak Meatballs using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Slow Cooker Salisbury Steak Meatballs

You need 1 bag of frozen meatballs.
You need 1 can of cream of mushroom soup 10.75 oz.
You need 1 packet of dry onion soup mix.
You need 1/4 cup of a1 steak sauce.
Prepare 2 cups of beef broth.
It's 16 oz of package of egg noodles.

Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Place the meatballs into the pot. Add the beef broth to the pot. Place the lid onto the Instant Pot and close to seal.

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).

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. Melt butter in a large skillet over medium heat. Transfer to a paper towel-lined plate.