Slow Cooker Mushroom Meatballs
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The weather turned cold here this week and that means it’s the perfect time to pull out the slow cooker and make some delicious Slow Cooker Mushroom Meatballs. The meatballs are SO easy to make. They come together in a snap and will be ready and waiting in the slow cooker when you get home.
Key to Success #1 – Let’s Start With Easy Ingredients
The key to getting these Mushroom Meatballs into the slow cooker in a jiffy is using frozen meatball.
I love these frozen homestyle meatballs and use them in some of our favorite recipes.
They are great for spaghetti and meatballs or even in my meatball subs.
The mushroom gravy on these meatballs is made by using Golden Mushroom soup.
This is a condensed soup that comes in a can.
Sometimes I can find the healthy version of this canned soup and it works great as well.
I do not dilute the soup as directed on the can.
Just put the condensed soup in the slow cooker with the meatballs and it’ll make its own gravy.
If you like a thinner gravy, you can add up to a full can of water to thin it out.
Key to Success #2 – Choose Your Own Method
If you don’t have time to wait for these meatballs to heat up in the slow cooker, you can throw them into a 3-quart pot on the stovetop or even make the Mushroom Meatballs in the microwave.
The frozen meatballs are already fully cooked so you’re just heating them thoroughly and bringing the gravy together.
Just remember to stir them a few times while they’re heating up.
Key to Success #3 – Serve It Up
These Mushroom Meatballs are such a versatile dish.
They have a lot of flavor on their own so we like to eat them with mashed potatoes or wide egg noodles.
When served with the egg noodles, the dish is a lot like Swedish Meatballs.
They are also great on top of rice.
However you serve up these Mushroom Meatballs, I think they’ll be a big hit.
This is one of our go-to meals at our house because everybody likes it!
Save this Mushroom Meatballs recipe to your Meatballs board or your Slow Cooker/CrockPot boards.
Slow Cooker Mushroom Meatballs
Ingredients
- 32 oz pre-cooked frozen meatballs
- 2 cans (10.5 oz each) Golden Mushroom Soup
- water, optional
Directions
- Layer frozen meatballs in slow cooker. Pour both cans of soup over the top. If desired, add 1/2 – 1 can water for thinner gravy. No need to stir.
- Heat in slow cooker on low for 3-4 hours or high for 2-3 hours, until meatballs are heated through.
Notes
Nutrition Facts
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