Start by placing the frozen meatballs and sliced mushrooms in the slow cooker.
In a bowl, whisk together the Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water until smooth.
Gently pour this savory sauce mixture over the meatballs and mushrooms, stirring to ensure even coverage.
Cover and set your slow cooker to low, letting it work its magic for 4 to 6 hours, or on high for a quicker cook time of 2 to 3 hours. The goal is for the meatballs to be thoroughly cooked and the flavors beautifully integrated.
Before serving, give the meatballs a gentle stir, adjusting seasoning with salt and pepper as needed.
Serving Suggestions:
Ladle these luscious Salisbury steak meatballs and their mushroom-laden gravy over a bed of cooked egg noodles, fluffy rice, or creamy mashed potatoes for a complete, soul-satisfying meal.
This Slow Cooker Salisbury Steak Meatballs recipe isn’t just a set of instructions; it’s a bridge to the past, a means of rekindling those irreplaceable moments spent around the dinner table. It’s an invitation to slow down, to craft meals that echo with memories and beckon the creation of new ones. Embrace the simplicity and depth of flavor this dish offers, and let it remind you of the warmth and joy that home-cooked meals can bring.
