Slow Cooker Mushroom Meatballs
These Slow Cooker Mushroom Meatballs are tender and flavorful with a yummy gravy. They use only a couple of ingredients and take only a minute or two to throw into the slow cooker.
Print
Pin
Servings: 8 servings
Calories: 298kcal
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
This recipe can be made on the stove top in a large saucepan. Bring meatballs and soup to a boil then reduce heat and simmer for 20-30 minutes until meatballs are warmed throughout. Can also be heated in the microwave!
Nutrition Facts
Serving: 1 grams | Calories: 298 kcal | Carbohydrates: 0.02 g | Protein: 19 g | Fat: 24 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Cholesterol: 82 mg | Sodium: 64 mg | Potassium: 327 mg | Fiber: 0.003 g | Sugar: 0.004 g | Vitamin A: 8 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 1 mg
Share Your Experience! Your comments are incredibly valuable because they guide me as I develop recipes for you. Please share your thoughts with me in the comments section below!