Trigger Alert: This Crock Pot Salisbury Meatballs recipe uses cream soup! Feel free to use canned or make your own from scratch, here is my homemade recipe
Frozen meatballs are one of the best shortcuts out there and I love to toss a bag in my slow cooker with some sauce ingredients for a quick supper that doubles as a snack throughout the day. This recipe is one my husband and I particularly enjoy because we have enough left over for a few lunches throughout the week. If you don’t need as many, just use a small bag of meatballs, but leftovers freeze well, too!
You’ll need: Black pepper (this is essential, in my opinion), milk, cream of mushroom soup*(2 cans for the whole bag, one for half of the bag or a smaller bag), a bag of fully cooked all beef or turkey meatballs, onion, and some Worcestershire sauce, which is as essential as the black pepper in my mind!
Using the recipe below, stir together the cream soup, milk, black pepper, and Worcestershire sauce. Place meatballs in a 4-6 quart slow cooker. Pour sauce over all and top with onions. Cook on low, 7-8 hours or high, 3-4, stirring at least once to help the onions cook.
Serve over freshly cooked egg noodles and enjoy this simple satisfying meal!
Ingredients
- 2-3 pounds fully cooked frozen all beef or turkey meatballs
- 1- 2 cans 10 ounces cream of mushroom**
- 1 cup milk
- 2 tablespoons Worcestershire
- 1-2 teaspoons black pepper*
- 1 onion sliced
Instructions
- In small bowl, stir together the cream soup, milk, black pepper, and Worcestershire sauce.
- Place meatballs in a 4-6 quart slow cooker. Pour sauce over all and top with onions. Cook on low, 7-8 hours or high, 3-4, stirring at least once to help the onions cook.
Notes
**If making a smaller amount, use one can of soup but leave all other ingredients the same.
Nutrition
“Everyone is offensive to someone, and everyone is offended by something,
so lets all have a cookie.”
~Submitted by Sooz Johnson
This post is featured on Meal Plan Monday and Weekend Potluck.
random thoughts
saved by grace not by meatball
why would anyone not have a crockpot I have 4
HELP ! making today for Christmas Eve brunch. Do I add water for the two cans of soup as you would normally win condensed soups or is the milk the liquid for the soup. The recipes doesnt mention water for the soups so I’m thinking not but wanted to confirm. Can’t wait to try this !
Hey! I took off a few days so I’m sorry if this is late. I make it a point in my recipes to tell you exactly how I do it so if you don’t see anything added you can rest assured I don’t add it 🙂 Just straight soups, no dilution needed. I hope you had a wonderful meal!
Thank you so much for the delicious, unpretentious, affordable recipes. The majority of what I cook is from your recipes. Love love love the recipes and really appreciate you!!
Thank you so much Mallory, that means the world to me. I am so glad you are finding recipes that you enjoy and that meet your budget!!
Thanks Christy!!!!❤ Can’t wait to try this. I am also looking forward to the leftovers, lol!
I hope you enjoy it JoyMarie!!! I can’t wait to hear what you think!
I made this Saturday night for supper . My Hubby and I really liked it My hubby said that it needed more sauce I agree. How could I add more of what ingredient? Another can of soup and 1/2 c milk?
I think an additional can of soup and milk is the perfect addition for more yummy sauce! I may do that next time too!
I also added a large can of mushrooms to it but am thinking of adding another . So I will add another can of soup and milk to it
Jan—
Did you use a large bag of meatballs? I was thinking 2 cans of the soup.. how many cans did you end up adding? And how much milk? I’m planning on making this for tomorrow’s Supper! 🙂