Ingredients
Scale
- 1 pound ground beef or lean ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional)
- 2 teaspoons cornstarch mixed with 2 teaspoons water
Instructions
- Combine ground beef, bread crumbs, Parmesan cheese, minced garlic, chopped onion, egg, salt, and black pepper in a large bowl. Mix until well incorporated. Form into 1- to 1.5-inch meatballs and place them on a parchment-lined baking sheet.
- Place the raw meatballs into the slow cooker. Pour beef broth, ketchup, Worcestershire sauce, and soy sauce over the meatballs. Cover and cook on low for 6-8 hours or on high for 3-4 hours until cooked through.
- Remove the meatballs with a slotted spoon and set aside. Stir the cornstarch mixture into the cooking liquid and turn the slow cooker to high. Cook for 15 minutes or until the gravy thickens. Return the meatballs to the gravy to soak up flavors.
Notes
- Use lean ground beef to reduce fat but keep some for juiciness.
- Ensure bread crumbs are fresh to help bind the mixture.
- Adjust seasonings and add herbs like thyme or rosemary for extra flavor.
- Use high-quality beef broth for richer gravy.
- Add a teaspoon of mustard to the gravy for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free (if gluten-free bread crumbs are used)
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg