Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 cup beef broth
- 1/2 cup diced onions
- 1 cup sliced mushrooms
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional)
- 1 tbsp cornstarch dissolved in 2 tbsp water (for thickening gravy)
Instructions
- Preheat your oven to 375°F (190°C). Mix ground beef, bread crumbs, Parmesan, egg, onion, garlic, salt, and pepper in a bowl. Form into 1.5-inch meatballs and bake for 15-20 minutes or until browned.
- While the meatballs bake, combine beef broth, diced onions, sliced mushrooms, Worcestershire sauce, and soy sauce in the slow cooker. Stir well.
- Add the baked or raw meatballs to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Transfer the cooked meatballs and gravy to a saucepan. Bring to a simmer and stir in dissolved cornstarch. Cook for 3-5 minutes until thickened. Pour gravy over meatballs and serve.
Notes
- You can skip pre-baking the meatballs and cook them raw in the slow cooker for a more tender texture.
- For gluten-free options, substitute bread crumbs with almond flour or gluten-free bread crumbs.
- Adding a splash of red wine to the gravy enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg