Ingredients:
- 1 large bag frozen meatballs
- 1-2 cartons beef broth (enough to cover the meatballs in the crockpot)
- Thick sliced mushrooms
- 1 large onion, sliced
- 1 package brown gravy mix
- 3/4 cup milk
- 3 tablespoons cornstarch
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
Instructions:
- Prepare the Crockpot:
- Place the frozen meatballs in the crockpot. Top with thick sliced mushrooms and sliced onions.
- Prepare the Gravy:
- In a mixing bowl, combine the brown gravy mix with enough beef broth (from the carton) to create a smooth mixture. Pour this gravy mix over the meatballs, mushrooms, and onions in the crockpot.
- Seasoning:
- Sprinkle pepper, garlic powder, and onion powder over the meatballs and gravy according to your taste preferences. Be cautious with the salt, as the beef broth and gravy mix already contain salt.
- Slow Cook:
- Cover the crockpot and cook on low for 5 hours, allowing the flavors to meld and the meatballs to absorb the delicious mushroom gravy.
- Prepare Cornstarch Slurry:
- About 30 minutes before serving, prepare a cornstarch slurry. In a small shaker container, combine 3 tablespoons of cornstarch with 3/4 cup of milk. Shake well to dissolve the cornstarch completely.
- Thicken the Gravy:
- Pour the cornstarch slurry into the crockpot and gently stir to combine. Cover and continue cooking for an additional 30 minutes on low heat. The gravy will thicken as it cooks.
- Serve:
- Stir the meatballs and gravy well to ensure the thickened gravy coats the meatballs evenly. Taste and adjust seasonings if necessary. Serve the slow-cooked Salisbury steak meatballs with rich mushroom gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh chopped parsley, if desired.
Enjoy the hearty and comforting flavors of this slow-cooked meal from Dawn’s Kitchen!
