Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker salisbury steak meatballs. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Slow Cooker Salisbury Steak Meatballs is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Slow Cooker Salisbury Steak Meatballs is something that I have loved my entire life.
Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Instructions Add butter, tomato paste, beef broth, and salt to the slow cooker and stir to combine. Add sliced onions, mushrooms, and meatballs and toss to combine everything.
To get started with this recipe, we must prepare a few ingredients. You can cook slow cooker salisbury steak meatballs using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Salisbury Steak Meatballs:
- Make ready 1 bag frozen meatballs
- Prepare 1 can cream of mushroom soup 10.75 oz
- Get 1 packet dry onion soup mix
- Make ready 1⁄4 cup a1 steak sauce
- Get 2 cups beef broth
- Get 16 oz package of egg noodles
Let the pressure release on it's own. Add the beef broth to the pot. Place the lid onto the Instant Pot and close to seal. Add the meatballs to the slow cooker.
Steps to make Slow Cooker Salisbury Steak Meatballs:
- 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.
1. Serve the meatballs over the egg noodles.
1. 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)
Place the lid onto the Instant Pot and close to seal. 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. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste.
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