Instructions:
1. In a slow cooker, place the frozen meatballs and sliced mushrooms.
2. In a separate bowl, whisk together the Worcestershire sauce, powdered onion, powdered garlic, brown gravy mix, and water until well combined.
3. Pour the sauce mixture over the meatballs and mushrooms in the slow cooker. Stir gently to coat the ingredients evenly.
4. Cover the slow cooker and cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours. The meatballs should be cooked through and the flavors well combined.
5. Once the meatballs are cooked, stir the mixture gently and check the seasoning. Adjust the salt and pepper if desired.
Serve the Salisbury steak meatballs and mushrooms over cooked egg noodles, rice, or mashed potatoes.
