Ingredients
Scale
- 1 lb (450g) ground beef or beef mixture for quality options
- 1/2 cup bread crumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 cup beef broth
- 1 tbsp soy sauce (optional for added flavor)
- 2 tbsp cornstarch (for gravy)
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, bread crumbs, egg, chopped onion, minced garlic, salt, black pepper, and Worcestershire sauce. Mix thoroughly until well incorporated. Form into 1-1.5 inch meatballs.
- Gently place meatballs into the slow cooker. Pour beef broth over meatballs to mostly submerge them. Cover and cook on low for 6-8 hours or on high for 3-4 hours until tender.
- Remove meatballs carefully and set aside. Mix cornstarch with water to create a slurry. Stir into the slow cooker with gravy mixture and cook on high for 10-15 minutes until thickened. Add soy sauce if desired for extra flavor.
Notes
- For a healthier option, substitute ground turkey or chicken for beef.
- Ensure meatballs are evenly sized for uniform cooking.
- Leftover meatballs and gravy can be stored in airtight containers for up to 3 days in the refrigerator.
- To reheat, microwave or warm in a saucepan over low heat.
- For longer storage, freeze meatballs and gravy separately for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
