I’m gearing up to make this recipe again tonight (3rd time’s the charm). The sauce is heavenly

Worcestershire sauce, 2 teaspoons

two cups of chopped mushrooms

half a cup of water

0.5 teaspoons of onion powder

0.5 teaspoons of garlic powder

brown gravy mix, 1.74 oz. (or 2 packets’ worth)

Instructions:

Set the frozen meatballs and mushroom slices in a slow cooker.

2. Whisk the Worcestershire sauce, powdered garlic and onion, brown gravy mix, water, and powdered Worcestershire sauce in a separate basin until well blended.

Third, top the slow cooker with the meatballs and mushrooms. Pour the sauce mixture over top. Carefully mix to ensure that all ingredients are coated.

4. Simmer, covered, for 4–6 hours on low heat or 2–3 hours on high heat. By the time the meatballs are done cooking, the flavors should have melded together.

5. Gently whisk the mixture and check the seasoning once the meatballs have cooked. To taste, add more or less salt and pepper.

While the rice, mashed potatoes, or egg noodles are cooking, toss in the Salisbury steak meatballs and mushrooms.

Savor a dish that does double duty as a memory maker and storyteller. A treasured tradition handed down through the ages, Slow Cooker Salisbury Steak Meatballs are more than simply a dish. Spend the time to make this meal and enjoy the full tastes, knowing that with each mouthful you will be reminded of the warmth of home, loved ones, and family.